Developments In Oils And Fats
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Developments In Oils And Fats
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Author : R. J. Hamilton
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Developments In Oils And Fats written by R. J. Hamilton and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
This first volume in a series is intended to provide up-to-date information on specific topics in oils and fats. The book will be especially valuable for any practising scientist or technologist who deals in any way with oils and fats whether from a nutritional, surfactant, cosmetic or analytical chemistry point of view. In addition there is sufficient depth in most of the articles to catch the imagination of many more senior managers in the industry. The oils and fats industry is closely aligned with the food industry and it is no surprise to find that five of the chapters (1, 2, 3, 6 and 7) are written from a food perspective. The current arguments about diets and their fat content are well developed in Dr Enser's chapter on meat lipids. He has presented a very balanced picture explaining that there are many reports which contradict the fashionable 'saturated fatty acids are bad' theory. This chapter will do much to illustrate the dietary implications of meat lipids and should stimulate discussion and further research.
Developments In Oils And Fats
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Author : R J Hamilton
language : en
Publisher:
Release Date : 1995-12-31
Developments In Oils And Fats written by R J Hamilton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-12-31 with categories.
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 Reference 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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Introduction To Fats And Oils Technology
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Author : Richard D. O'Brien
language : en
Publisher: Amer Oil Chemists Society
Release Date : 2000
Introduction To Fats And Oils Technology written by Richard D. O'Brien and has been published by Amer Oil Chemists Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Technology & Engineering categories.
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 and oils scientists and engineers. This edition has been expanded from 19 to 29 chapters and subdivided into five sections, covering raw materials, processing, quality, applications, and new developments. The material covered in the 16 chapters retained from the first edition has been updated to include the advances in technology and practice. Thirteen new chapters that pertain to new areas of fats and oils technology have been added to supplement the original material.
Edible Oils And Fats
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Author : Marcia Halpern Gutcho
language : en
Publisher: William Andrew
Release Date : 1979
Edible Oils And Fats written by Marcia Halpern Gutcho and has been published by William Andrew this book supported file pdf, txt, epub, kindle and other format this book has been release on 1979 with Technology & Engineering categories.
Food Oils And Fats
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Author : H.W. Lawson
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-04-17
Food Oils And Fats written by H.W. Lawson and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-17 with Technology & Engineering categories.
This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as sociated with the Food Processing and Foodservice industries. Chapters one through six deal with the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re placements. The last four chapters contain a most complete and up to-date treatment of nutrition, as well as the latest developments in analytical methods, flavor, and product development as they relate to oils and fats. This book contains the necessary information for an understand ing of how oils and fats are used in the food industry and how this information is used to set standards and meet performance goals. In a thoroughly readable way it is a how-to-do, hands-on treatise on using oils and fats for every major food use. ix Acknowledgments I gratefully acknowledge many friends at Procter & Gamble who provided updated material, some currently employed and some re cently retired. Fred J. Baur, formerly of Procter & Gamble, wrote the updated chapters related to Analytical Methods, Flavor, Nutri tion, and Dietary Considerations.
Recent Advances In Edible Fats And Oils Technology
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Author : Yee-Ying Lee
language : en
Publisher: Springer Nature
Release Date : 2022-03-15
Recent Advances In Edible Fats And Oils Technology written by Yee-Ying Lee and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-15 with Medical categories.
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 like supercritical carbon dioxide, microwave, ultrasound, and enzymatic‐ assisted processes, ionic liquid, enzymatic processes, biosensor and membrane technology are presented in the book. The book aims to provide the technologists and researchers in research, development and operations in the edible fats and oils industries with critical and readily accessible information on the recent advances in the field. The book is divided into three broad sections- Fats and Oils Chemistry and Processing, Fats and Oils Modification and Health Implications, and Fats and Oils Safety, Social, Environmental and Economic Impacts. It is an extremely comprehensive and valuable resource, which serves as an essential reference for students and lipid scientists from academia or industry.
High Oleic Oils
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Author : Frank J. Flider
language : en
Publisher: Elsevier
Release Date : 2021-11-25
High Oleic Oils written by Frank J. Flider and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-25 with Health & Fitness categories.
High Oleic Oils: Development, Properties and Uses is the first complete reference to address practical applications for this new and dynamic category of fats and oils that are essentially replacing partially hydrogenated oils in various food and nonfood uses. As a category, high oleic oils are highly stable, but like other fats and oils, there are differences in the composition and applications of the various types of high oleic oils. Their compositions allow for the production of a range of frying oils, increased shelf-life foods, functional shortenings and hard fats, and even industrial products not easily produced with nonhigh oleic oils. Information and know-how on these applications and advantages has been in high demand and short supply until now.Based on extensive commercial experience, seminars and presentations, Editor Frank Flider has identified common customer questions, needs and concerns about high oleic oils, and addresses them in this single comprehensive volume outlining development, composition, and utilization of high oleic oils. Through the individual expertise of a highly qualified team of contributing authors, this book outlines the development, composition, and utilization of these oils, making it of value to a wide range of readers, including the research and development industry and academic researchers. Details the development and technology behind today’s high oleic crops and oils as well as the history and background of many naturally occurring oleic oils Describes high oleic oils’ nutritional and compositional advantages over PHOs and lower oleic oils Presents unbiased, noncommercial, science-based, and objective insights, deliberately balanced to represent high oleic oil varieties equally Addresses transgenic insights as well as new state-of-the-art and future development technologies
Recent Advances In Chemistry And Technology Of Fats And Oils
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Author : R. J. Hamilton
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Recent Advances In Chemistry And Technology Of Fats And Oils written by R. J. Hamilton and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
Since we produced Fats and Oils: Chemistry and Technology in 1980, the trend we anticipated to up-date the classical texts of oils and fats has manifested itself. Bailey's famous textbook has been completely revised and a second edition of Bernardini's work has been produced. The present text is an attempt to provide some insight into the current state of the art. Chapter 1 discusses the physical properties of oils and fats with special reference to those properties which can be monitored to give an in dication of the suitability of fats for chocolate production. The physical properties of the fats are often determined by the order in which the fatty acids are attached to the glyceride molecule. Ram Bhati, in the last article he wrote before his death, showed how mass spectrometry and chemical methods could be used to determine the sequence of fatty acids. Ram's essentially practical approach to the problem is exemplified by the section dealing with the experimental details of the techniques. Chapter 3 outlines some of the problems which can arise in industry when the lipid part of a foodstuff undergoes oxidation, whilst in Chapter 4 Patterson describes the major technique, hydrogenation, which is used to circumvent the problems caused by oxidation of the unsaturated fatty acids. In Chapter 4 the essentials of the theory are given to enable the reader to appreciate the design features of the apparatus. Chapter 5 deals with the analysis, mainly chromatographic, of lipids.
Edible Oils And Fats
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Author : S. Torrey
language : en
Publisher: Noyes Publications
Release Date : 1983-01-01
Edible Oils And Fats written by S. Torrey and has been published by Noyes Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983-01-01 with Oils and fats, Edible categories.