Recent Advances In Chemistry And Technology Of Fats And Oils
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Recent Advances In Chemistry And Technology Of Fats And Oils
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Author : R. J. Hamilton
language : en
Publisher: Springer
Release Date : 2012-03-06
Recent Advances In Chemistry And Technology Of Fats And Oils written by R. J. Hamilton and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-06 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.
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.
Recent Advances In Chemistry And Technology Of Fats And Oils
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Author : Richard John Hamilton
language : en
Publisher: Springer My Copy UK
Release Date : 1987
Recent Advances In Chemistry And Technology Of Fats And Oils written by Richard John Hamilton and has been published by Springer My Copy UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Oils and fats categories.
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.
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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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.
Chemistry And Technology Of Oils Fats
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Author : M.M. Chakrabarty
language : en
Publisher: Allied Publishers
Release Date : 2003-11-09
Chemistry And Technology Of Oils Fats written by M.M. Chakrabarty and has been published by Allied Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-11-09 with Science categories.
The purpose of the book is to provide its readers a comprehensive background and information about developments in the areas of fat science and fat technology. The book tries to provide information pertaining to both basic and technological aspects and to embrace new technology, like biotechnology, that the enormous commercial importance and potential in the 21st century. The book will help better understanding of extraction technology and would be useful to students & other readers involved in the area of refining.
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.
Fats And Oils
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Author : Richard John Hamilton
language : en
Publisher:
Release Date : 1980
Fats And Oils written by Richard John Hamilton and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Oils and fats categories.
Food Chemistry
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Author : H.-D. Belitz
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-01-15
Food Chemistry written by H.-D. Belitz 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 2009-01-15 with Technology & Engineering categories.
For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food allergies, alcoholic drinks, or phystosterols are now treated more extensively. Proven features of the prior editions are maintained: Contains more than 600 tables, almost 500 figures, and about 1100 structural formulae of food components - Logically organized according to food constituents and commodities - Comprehensive subject index. These features provide students and researchers in food science, food technology, agricultural chemistry and nutrition with in-depth insight into food chemistry and technology. They also make the book a valuable on-the-job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories. From reviews of the first edition "Few books on food chemistry treat the subject as exhaustively...researchers will find it to be a useful source of information. It is easy to read and the material is systematically presented." JACS