High Oleic Oils
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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
High Oleic Oils
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Author : Frank J. Flider
language : en
Publisher: Elsevier
Release Date : 2021-11-26
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 2021-11-26 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
Trait Modified Oils In Foods
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Author : Frank T. Orthoefer
language : en
Publisher: John Wiley & Sons
Release Date : 2015-08-03
Trait Modified Oils In Foods written by Frank T. Orthoefer 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 2015-08-03 with Technology & Engineering categories.
In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans-fats and reducing saturated fats from formulations. A landmark resource on modified next-generation, trait-modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.
Animal And Vegetable Fats And Oils
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Author :
language : en
Publisher:
Release Date : 1950
Animal And Vegetable Fats And Oils written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1950 with Oils and fats categories.
Oils And Fats In The Food Industry
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Author : Frank Gunstone
language : en
Publisher: John Wiley & Sons
Release Date : 2009-01-21
Oils And Fats In The Food Industry 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 2009-01-21 with Technology & Engineering categories.
Oils and fats are almost ubiquitous in food processing –whether naturally occurring in foods or added as ingredients forfunctional benefits and, despite the impression given by severalsources to the contrary, they remain an essential part of the humandiet. However, it is increasingly apparent that both the quantityand the quality of the fat consumed are vital to achieving abalanced diet. Health concerns regarding high-fat diets continue tohave a high profile, and still represent a pressing issue for foodmanufacturers. This volume provides a concise and easy-to-use reference on thenature of oils and fats for those working in the food industry andfor those in the media seeking to advise the public on consumption.Written in a style that makes the concepts and informationcontained easily accessible, and using a minimum of chemicalstructures, the nature and composition of the constituents of oilsand fats are explained. The major sources of food lipids (vegetableand animal fats) are outlined, along with their physicalcharacteristics. The book also focuses on the current main concernsof the food industry regarding oils and fats use, including: thenutritional properties of fats and oils and their variouscomponents; links between chemical structure and physiologicalproperties; and the role of lipids in some of the more importantdisease conditions such as obesity, diabetes, coronary heartdisease and cancer. The final chapter is devoted to a descriptionof 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 fatsin the food industry.
Structured Edible Oil Towards A New Generation Of Fat Mimetics
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Author : Miguel Cerqueira
language : en
Publisher: Frontiers Media SA
Release Date : 2021-05-28
Structured Edible Oil Towards A New Generation Of Fat Mimetics written by Miguel Cerqueira and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-28 with Science categories.
Prof. Ashok Patel of Guangdong Technion-Israel Institute of Technology (GTIIT), who served as a Topic Editor for this Research Topic, sadly passed away on Sunday 17th May 2020. We want to acknowledge the important role he played in developing this Research Topic.
Rapeseed And Canola Oil
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Author : F. D. Gunstone
language : en
Publisher: CRC Press
Release Date : 2004
Rapeseed And Canola Oil written by F. D. Gunstone and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cooking categories.
This book provides comprehensive coverage of rapeseed oil and its close relative, canola oil, from production (agronomic) aspects, through extraction to refining and processing. Chemical composition, physico-chemical properties, food and non-food uses are considered in detail, and a chapter is included on future prospects, including oils available by means of genetic manipulation.
Accelerated Shelf Life Determination Of Antioxidant Stabilized High Oleic Sunflower And Canola Oils In Plastic Bottles
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Author : Christine Nicole Shearer
language : en
Publisher:
Release Date : 2010
Accelerated Shelf Life Determination Of Antioxidant Stabilized High Oleic Sunflower And Canola Oils In Plastic Bottles written by Christine Nicole Shearer and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with categories.
Vegetable oil is an important commodity; however, the majority of commercially available vegetable oils have a fairly short shelf life, which limits their usefulness for long term food storage, disaster relief, space travel, food aid programs, and military rations. Vegetable oils with high oleic acid and reduced linolenic acid contents, especially with added antioxidant combinations, were previously found to have significantly longer oil stability index (OSI) values than traditional vegetable oils. This study used accelerated shelf life testing to estimate the ambient shelf life of high oleic sunflower oil (HOSUN) and high oleic canola oil (HOCAN), each containing 1,200 ppm ascorbyl palmitate, 200 ppm tertiary butyl hydroquinone, and 200 ppm mixed tocopherols. Oils were stored in the dark in low density polyethylene (LDPE), or polyethylene terephthalate (PET) bottles at 30, 40, 50, and 60°C. Control samples were stored in the dark in glass bottles at -50°C. Testing included peroxide values, qualitative headspace volatile analysis, descriptive sensory analysis, and consumer sensory acceptance. The estimated shelf life was calculated from the change in overall acceptance score over time using the Q10 method. The stabilized HOCAN in PET bottles was estimated to have a shelf life at ambient temperature of 6.8 years, while oil stored in LDPE bottles had an estimated shelf life of only 2.7 years. The estimated shelf life of HOSUN at room temperature in PET is 2.6 years and in LDPE is 0.88 years.
New Sources Of Fats And Oils
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Author : Everett H. Pryde
language : en
Publisher: The American Oil Chemists Society
Release Date : 1981-06
New Sources Of Fats And Oils written by Everett H. Pryde 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 1981-06 with categories.
Background information; Edible oils from herbaceous crops; Edible fat from animal sources; Oils from tree crops; Oils from unconventional sources; Indutrial oils.
Oleic Acid
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Author : Lynette Whelan
language : en
Publisher: Nova Science Pub Incorporated
Release Date : 2014-05-15
Oleic Acid written by Lynette Whelan and has been published by Nova Science Pub Incorporated this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-15 with Science categories.
Oleic acid is a monounsaturated fatty acid and natural constituent of a number of foods, particularly vegetable oils. On the basis of proven beneficial health effects it is also a possible ingredient in processed functional foods. However, due to its high energy content it is not recommended to increase the consumption of any particular fat, but to substitute other lipids with oleic acid. While there is a well-established consensus that replacing saturated fats in the diet with oleic acid or other unsaturated fats contributes to the maintenance of normal blood cholesterol levels, a series of other effects has also been studied, including the modulation of inflammatory markers, blood pressure, insulin sensitivity, gastrointestinal functions and even various cancers. This book discusses oleic acid's health effects, as well as its production, and how it is used.