Lipids And Edible Oils
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Lipids And Edible Oils
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Author : Charis M. Galanakis
language : en
Publisher: Academic Press
Release Date : 2019-10-05
Lipids And Edible Oils written by Charis M. Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-05 with Technology & Engineering categories.
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 nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field. Thoroughly explores the technological properties of lipids and edible oils Includes food processing by-products and microalgae as a source of lipids and edible oils Reviews novelties in edible oil products and processing, including refining techniques, biorefinery and value creation processing waste
Edible Fats And Oils Processing
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Author : David R. Erickson
language : en
Publisher: The American Oil Chemists Society
Release Date : 1990
Edible Fats And Oils Processing written by David R. Erickson 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 1990 with Technology & Engineering categories.
Lipids And Edible Oils
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Author : Charis Michel Galanakis
language : en
Publisher: Academic Press
Release Date : 2019-09-13
Lipids And Edible Oils written by Charis Michel Galanakis and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-13 with Technology & Engineering categories.
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 nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field.
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.
The Chemistry And Technology Of Edible Oils And Fats
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Author : J. Devine
language : en
Publisher: Elsevier
Release Date : 2016-06-23
The Chemistry And Technology Of Edible Oils And Fats written by J. Devine and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-23 with Science categories.
The Chemistry and Technology of Edible Oils and Fats contains the proceedings of a conference arranged by Unilever Limited and held at Port Sunlight in England on March 10-12, 1959. The papers explore the chemistry and technology of edible oils and fats, with emphasis on analytical procedures, the methods of industrial processing, and the pattern of dietary fat consumption seen from the viewpoint of the economist. This book is comprised of seven chapters and opens with a discussion on the physical and chemical properties of the constituents of edible oils and fats, with particular reference to the fatty acids, the glycerides, and those closely related compounds which are fatty in a general sense. The following chapters focus on the pattern of fatty food consumption in the United Kingdom; the methods used for the analysis of oils and fats; processing of oils and fats for edible purposes; the use of the isotopic dilution technique in the determination of linoleic acid; and the application of gas/liquid chromatography to the analysis of atheromatous plaques. The final chapter deals with the use of spectroscopic and X-ray techniques in the analysis of oils and fats. This monograph will be a useful resource for chemists and food technologists.
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.
The Chemistry And Technology Of Edible Oils And Fats And Their High Fat Products
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Author : G. Hoffmann
language : en
Publisher: Academic Press
Release Date : 2013-10-22
The Chemistry And Technology Of Edible Oils And Fats And Their High Fat Products written by G. Hoffmann and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Technology & Engineering categories.
The Chemistry and Technology of Edible Oils and Fats and their High Fat Products covers the theoretical and practical aspects associated with the chemistry and technology of oils and fats. The book discusses the chemistry of edible fats; vegetable-oil separation technology; and water- and heat-promoted fat separation from animal and plant "fatty tissues". The text also describes the refining process; the fat-modification processes; and the production of edible-fat products of high fat content. The technologies applied to speciality fats; the storage and transport of oils and fats; and energy demands of the oil-milling and edible-fat processing operations. People involved in the processing of edible oils and fats will find the book useful.
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.
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.
Refining Of Oils And Fats For Edible Purposes
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Author : A. J. C. Andersen
language : en
Publisher: Elsevier
Release Date : 2016-07-04
Refining Of Oils And Fats For Edible Purposes written by A. J. C. Andersen and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-07-04 with Science categories.
Refining of Oils and Fats for Edible Purposes, Second Revised Edition details the processes and treatments of crude (plant- and animal-based) oils and fats to render them fit for human consumption. The book is composed of five chapters. The first two chapters provide the methods in refining fat-insoluble and fat-soluble impurities. The third chapter presents techniques to minimize the shrinkage of crude fat and oils entering the process and increase production output. Chapter 4 considers refinery plant design based on the kinds of fats to be processed, kinds of processes to be implemented and projected output. The last chapter presents statistical data of oil and fat consumption from selected countries. Industrial engineers, production managers, chemists, plant designers, and students will find the book a good source of information.