Development And Processing Of Vegetable Oils For Human Nutrition
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Development And Processing Of Vegetable Oils For Human Nutrition
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Author : Roman Przybylski
language : en
Publisher: The American Oil Chemists Society
Release Date : 1995
Development And Processing Of Vegetable Oils For Human Nutrition written by Roman Przybylski and has been published by The American Oil Chemists Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Medical categories.
Development and Processing of Vegetable Oils for Human Nutrition provides the reader with up-to-date information about vegetable oils: from nutrition and food industry requirements through genetic modification and seed production to regulatory aspects of new oils and crops. This book is a valuable resource for oilseed processors, producers, breeders, agronomists, crop biochemists, nutritionists, regulatory authorities/agencies, and animal scientists.
Specialty Oils And Fats In Food And Nutrition
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Author : Geoff Talbot
language : en
Publisher: Woodhead Publishing
Release Date : 2015-06-29
Specialty Oils And Fats In Food And Nutrition written by Geoff Talbot and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-29 with Technology & Engineering categories.
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, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery
Nutritionally Enhanced Edible Oil Processing
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Author : Nurhan Turgut Dunford
language : en
Publisher: AOCS Publishing
Release Date : 2004-04-30
Nutritionally Enhanced Edible Oil Processing written by Nurhan Turgut Dunford and has been published by AOCS Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-04-30 with Technology & Engineering categories.
This book provides a summary of research to help in the attainment of higher yields of beneficial compounds naturally present in edible fats and oils that can be obtained through new refining techniques or modifications of conventional methods, potentially leading to use of these products for disease prevention and treatment. It also provides a summary of research on modifications of natural lipids. The major emphasis is on vegetable sources of oils. Oil and oilseed processing is very complex, involving a number of unit operations. Readers will find this book helpful in learning about the fundamental concepts and practical information on oil and oilseed processing and their relevance to human nutrition and health.
Processing And Nutrition Of Fats And Oils
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Author :
language : en
Publisher: John Wiley & Sons
Release Date : 2013-10-28
Processing And Nutrition Of Fats And Oils written by and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-28 with Technology & Engineering categories.
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 and certifications of fats and oils in foods.
Modern Technology Of Oils Fats Its Derivatives 2nd Revised Edition
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Author : NIIR Board
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2013-02-05
Modern Technology Of Oils Fats Its Derivatives 2nd Revised Edition written by NIIR Board and has been published by ASIA PACIFIC BUSINESS PRESS Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-05 with categories.
Until recently fats and oils have been in surplus, and considered a relatively low value byproduct. Only recently have energy uses of fats and oils begun to be economically viable. Food value of fats and oils is still far above the energy value of fats and oils. Industrial and technical value of fats and oils is still above the energy value of fats and oils. Animal feeds value of fats and oils tends to remain below the energy value of fats and oils. With development of new technology oils and fats industry has undergone a number of changes and challenges that have prompted the development of new technologies, and processing techniques. Oils and fats constitute one of the major classes of food products. In fact oils and fats are almost omnipresent in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary; they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieve a balanced diet. They are essential constituents of all forms of plant and animal life. Oils and fats occur naturally in many of our foods, such as dairy products, meats, poultry, and vegetable oil seeds. India is the biggest supplier of greater variety of vegetable oil and still the resources are abundant. The applications of oils are also seen in paints, varnishes and related products. Since the use of oils and fats in our daily life is very noticeable the market demands of these products are splendid. Special efforts has been made to include all the valuable information about the oils, fats and its derivatives which integrates all aspects of food oils and fats from chemistry to food processing to nutrition. The book includes sources, utilization and classification of oil and fats followed by the next chapter that contain details in physical properties of fat and fatty acids. Exquisite reactions of fat and fatty acids are also included in the later chapter. It also focuses majorly in fractionation of fat and fatty acids, solidification, homogenization and emulsification, extraction of fats and oils from the various sources, detail application in paints, varnishes, and related products is also included. It also provides accessible, concentrated information on the composition, properties, and uses of the oils derived as the major product followed by modifications of these oils that are commercially available by means of refining, bleaching and deodorization unit with detailed manufacturing process, flow diagram and other related information of important oils, fats and their derivatives. Special content on machinery equipment photographs along with supplier details has also been included. We hope that this book turns out to be considerate to all the entrepreneurs, technocrats, food technologists and others linked with this industry. 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Processing And Nutrition Of Fats And Oils
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Author :
language : en
Publisher: John Wiley & Sons
Release Date : 2013-07-25
Processing And Nutrition Of Fats And Oils written by and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-25 with Technology & Engineering categories.
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 and certifications of fats and oils in foods.
Fats And Oils
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Author : Richard D. O'Brien
language : en
Publisher: CRC Press
Release Date : 2008-12-05
Fats And Oils written by Richard D. O'Brien and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-12-05 with Technology & Engineering categories.
In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, Fats and Oils: Formulating and Processing for Applications, Third Edition delineates up-to-date processing procedures and formulation techniques as well a
Functional Foods
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Author : Giuseppe Mazza
language : en
Publisher: CRC Press
Release Date : 1998-06-19
Functional Foods written by Giuseppe Mazza and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998-06-19 with Technology & Engineering categories.
This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and vegetables-and dairy and fish products. For the first time in any reference work, internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods. Entire chapters are devoted to functional food products from oats, wheat, rice, flaxseed, mustard, fruits, vegetables, fish, and dairy products. The chapter on designer vegetable oils covers all the recent developments in vegetable oils, including genetically modified oils and engineering and production of structured lipids. Functional products from quinoa, amaranth, beans, ginseng, echinacea, and other botanicals are covered in separate chapters. An authoritative final chapter discusses the present regulatory status of functional foods in the U. S., Japan, Canada, and the European Union. This chapter also discusses the assessment of natural products for use in promoting human health and as medicinal agents, considers where the burden of proof lies for showing the effect of a food product on a physiological or biochemical process, and explores the costs of making health claim. This comprehensive volume serves the information needs of food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products. Anyone who believes in the need for real foods that combine nutritional and medical benefits and who believes that such foods can be produced, will find this book invaluable.
Green Sustainable Process For Chemical And Environmental Engineering And Science
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Author : Dr. Inamuddin
language : en
Publisher: Elsevier
Release Date : 2020-11-19
Green Sustainable Process For Chemical And Environmental Engineering And Science written by Dr. Inamuddin and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-19 with Technology & Engineering categories.
Green Sustainable Process for Chemical and Environmental Engineering and Science: Plant-Derived Green Solvents: Properties and Applications provide a comprehensive review on the green solvents such as bio solvents, terpenes, neem, alkyl phenols, cyrene, limenone, and ethyl lactate, etc. which are derived from plant sources. Chapters discuss introduction, properties, and advantages to the practical use of plant-derived solvents. Plants-derived solvents are an excellent choice for real-world applications to reduce the environmental and health safety considerations. This book is the result of commitments by top researchers in the field of biosolvents from various backgrounds and fields of expertise. This book is a one-stop reference for plant solvents and overviews up-to-date accounts in the field of modern applications and the first book in this research community. Introduces properties and application of green solvents from plants Gives an in-depth accounts on plant-derived solvents for various applications Outlines the benefits and possibilities of plant-derived solvents vs conventional solvents Outlines eco-friendly green solvents synthesis, properties and applications Key references to obtain great results in plant-derived green solvents
Food Processing
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Author : J. Scott Smith
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
Food Processing written by J. Scott Smith and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-28 with Technology & Engineering categories.
Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.