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  • Release : 01 January 1970
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Lipids and Edible Oils

Lipids and Edible Oils
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 05 October 2019
GET THIS BOOKLipids and Edible Oils

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and

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Lipids and Edible Oils

Lipids and Edible Oils
  • Author : Charis Galanakis
  • Publisher : Academic Press
  • Release : 02 September 2019
GET THIS BOOKLipids and Edible Oils

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and

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Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils
  • Author : Anonim
  • Publisher : John Wiley & Sons
  • Release : 28 October 2013
GET THIS BOOKProcessing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling

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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
  • Author : Min Hu,Charlotte Jacobsen
  • Publisher : Elsevier
  • Release : 19 January 2016
GET THIS BOOKOxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. Focuses on

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Bailey's Industrial Oil and Fat Products

Bailey's Industrial Oil and Fat Products
  • Author : Alton Edward Bailey
  • Publisher : Wiley-Interscience
  • Release : 08 December 1985
GET THIS BOOKBailey's Industrial Oil and Fat Products

The third volume in the most comprehensive reference on modern technical processes involving oil and fat products. Contains new material on fractionation and winterization, margarine shortenings and speciality fats, deodorization/physical refining, instrument analysis and quality control, sensory evaluation, storage, handling and stabilization of finished products and packaging.

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Fats and Oils Handbook (Nahrungsfette und Öle)

Fats and Oils Handbook (Nahrungsfette und Öle)
  • Author : Michael Bockisch
  • Publisher : Elsevier
  • Release : 13 August 2015
GET THIS BOOKFats and Oils Handbook (Nahrungsfette und Öle)

This book acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. "If you can afford only one book on oils and fats, their composition,

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Bleaching and Purifying Fats and Oils

Bleaching and Purifying Fats and Oils
  • Author : Gary R. List
  • Publisher : Elsevier
  • Release : 30 March 2009
GET THIS BOOKBleaching and Purifying Fats and Oils

Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry. In this 2nd edition, the reader is directed to more modern techniques of analysis such as flame-atomic adsorption, graphite furnace atomic adsorption, and atomic emission spectrometry involving direct current plasma (DCP) and inductively coupled plasma (ICP). It also discusses the Freundlich Equation and reports on high-temperature water extraction, high- temperature oxidative aqueous regeneration, and extraction with supercritical

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Edible Oil Processing

Edible Oil Processing
  • Author : Wolf Hamm,Richard J. Hamilton,Gijs Calliauw
  • Publisher : John Wiley & Sons
  • Release : 05 August 2013
GET THIS BOOKEdible Oil Processing

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our

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Lipids in Foods

Lipids in Foods
  • Author : Frank D Gunstone,Frank A. Norris
  • Publisher : Elsevier
  • Release : 22 October 2013
GET THIS BOOKLipids in Foods

Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers and oil-users. These materials are used extensively, but not exclusively, in the food industry. The first 10 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural

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Specialty Oils and Fats in Food and Nutrition

Specialty Oils and Fats in Food and Nutrition
  • Author : Geoff Talbot
  • Publisher : Woodhead Publishing
  • Release : 29 June 2015
GET THIS BOOKSpecialty Oils and Fats in Food and Nutrition

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in “clean label functional foods and the emerging markets in “free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats,

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Vegetable Oils in Food Technology

Vegetable Oils in Food Technology
  • Author : F. D. Gunstone
  • Publisher : Taylor & Francis US
  • Release : 08 December 2021
GET THIS BOOKVegetable Oils in Food Technology

Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. The volume provides a source of concentrated but accessible information on the composition, properties and uses of the vegetable oils commonly found within the food industry. It includes

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Diet and Health

Diet and Health
  • Author : National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Committee on Diet and Health
  • Publisher : National Academies Press
  • Release : 01 January 1989
GET THIS BOOKDiet and Health

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

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Introduction to Fats and Oils Technology

Introduction to Fats and Oils Technology
  • Author : Richard D. O'Brien,Walter E. Farr,Peter J. Wan
  • Publisher : Amer Oil Chemists Society
  • Release : 08 December 2021
GET THIS BOOKIntroduction to Fats and Oils Technology

Since the first edition was introduced, the fats and oils industry has undergone a number of changes and challenges that have prompted the development of new and revised products, technologies, and processing techniques. This second edition provides a more complete coverage of the pertinent subjects in fats and oils technology. At the same time it follows the original objective, i.e., to provide an overview of the fats and oils industry and serve as a starting point for new fats

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Recent Advances in Edible Fats and Oils Technology

Recent Advances in Edible Fats and Oils Technology
  • Author : Yee-Ying Lee,Teck-Kim Tang,Eng-Tong Phuah,Oi-Ming Lai
  • Publisher : Springer
  • Release : 23 December 2021
GET THIS BOOKRecent Advances in Edible Fats and Oils Technology

This book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-to-date scientific advances in the area of edible fats and oils technology, over a span of 10 years from 2009 to the year 2019. The book covers the existing and recent advanced techniques adopted in the edible fats and oils research and touches on the processing and modification, to the traceability and sustainability issues of fats and oils. Some recent technologies

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