Food Oils And Fats
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Vegetable Fats And Oils
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Author : Sabine Krist
language : en
Publisher: Springer Nature
Release Date : 2020-05-15
Vegetable Fats And Oils written by Sabine Krist and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-15 with Technology & Engineering categories.
This encyclopedia scientifically describes 121 vegetable oils and fats. In addition to conventional oils, the book also covers lesser-known oils such as Amaranth, Chia, prickly pear, and quinoa. Author pays particular attention to root plants, extraction, and the ingredients included in information nutritionally relevant to fatty acid patterns. Applications in pharmacology, medicine, cosmetics and technology, as well as possible adverse effects, are discussed. The thoroughly researched reference book includes detailed descriptions along with the latest research results and methods.
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.
Food Oils And Fats Technology Utilization And Nutrition
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Author : H.W. Lawson
language : en
Publisher: Springer Science & Business Media
Release Date : 1995-12-31
Food Oils And Fats Technology Utilization And Nutrition 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 1995-12-31 with Juvenile Nonfiction categories.
This basic reference provides comprehensive and detailed coverage of food oils and fats in a practical, how-to format. The book integrates all aspects of food oils and fats from chemistry to food processing to nutrition. Three in-depth sections discuss sources; physical and chemical properties, and processing; manufacturing techniques such as deep frying, griddling, and baking; products such as salad dressings, butter, and dairy product substitutes; the latest analytical and sensory evaluation techniques; flavor control, and nutrition. The book features the latest information on flavor measurement and alteration, product development and cost-effective use of oils and fats in production.
Oils And Fats In The Food Industry
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Author : Frank Gunstone
language : en
Publisher: Wiley-Blackwell
Release Date : 2008-08-11
Oils And Fats In The Food Industry written by Frank Gunstone and has been published by Wiley-Blackwell this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-08-11 with Technology & Engineering categories.
Oils and fats are almost ubiquitous 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 achieving a balanced diet. Health concerns regarding high-fat diets continue to have a high profile, and still represent a pressing issue for food manufacturers. This volume provides a concise and easy-to-use reference on the nature of oils and fats for those working in the food industry and for those in the media seeking to advise the public on consumption. Written in a style that makes the concepts and information contained easily accessible, and using a minimum of chemical structures, the nature and composition of the constituents of oils and fats are explained. The major sources of food lipids (vegetable and animal fats) are outlined, along with their physical characteristics. The book also focuses on the current main concerns of the food industry regarding oils and fats use, including: the nutritional properties of fats and oils and their various components; links between chemical structure and physiological properties; and the role of lipids in some of the more important disease conditions such as obesity, diabetes, coronary heart disease and cancer. The final chapter is devoted to a description of the most common food uses of oils and fats. The book will be of interest to food industry professionals, students or others who require a working knowledge of oils and fats in the food industry.
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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Fats And Oils Handbook
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Author : Michael Bockisch
language : en
Publisher: AOCS Press
Release Date : 1998
Fats And Oils Handbook written by Michael Bockisch and has been published by AOCS Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Reference categories.
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.
The Chemistry Of Oils And Fats
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Author : Frank Gunstone
language : en
Publisher: John Wiley & Sons
Release Date : 2009-02-12
The Chemistry Of Oils And Fats written by Frank Gunstone 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 2009-02-12 with Technology & Engineering categories.
The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.
Edible Oil Processing
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Author : Wolf Hamm
language : en
Publisher: John Wiley & Sons
Release Date : 2013-08-05
Edible Oil Processing written by Wolf Hamm 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 2013-08-05 with Technology & Engineering categories.
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 food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing.
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.
Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. It also includes an expanded guide for troubleshooting and problem solving. Building upon the practical aspects of the first edition, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry.
Methods To Access Quality And Stability Of Oils And Fat Containing Foods
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Author : Kathleen Warner
language : en
Publisher: The American Oil Chemists Society
Release Date : 1995-01-30
Methods To Access Quality And Stability Of Oils And Fat Containing Foods written by Kathleen Warner 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 1995-01-30 with Non-Classifiable categories.
Methods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addition to the libraries of scientists working in product development and quality control.