The Chemistry And Technology Of Edible Oils And Fats
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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.
The Chemistry And Technology Of Edible Oils And Fats
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Author : Unilever (Firm)
language : en
Publisher: Pergamon
Release Date : 1961
The Chemistry And Technology Of Edible Oils And Fats written by Unilever (Firm) and has been published by Pergamon this book supported file pdf, txt, epub, kindle and other format this book has been release on 1961 with Oils and fats, Edible categories.
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.
The Chemistry And Technology Of Edible Oils And Fats And Their High Fat Products
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Author : Géza Hoffmann
language : en
Publisher:
Release Date : 1989
The Chemistry And Technology Of Edible Oils And Fats And Their High Fat Products written by Géza Hoffmann and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1989 with Oils and fats categories.
The Chemistry And Technology Of Edible Oils And Fats
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Author : J. Devine
language : en
Publisher:
Release Date : 1961
The Chemistry And Technology Of Edible Oils And Fats written by J. Devine and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1961 with Food industry and trade categories.
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.
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 : Unilever (Firm)
language : en
Publisher:
Release Date : 1968
The Chemistry And Technology Of Edible Oils And Fats written by Unilever (Firm) and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1968 with Fats 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 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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The Chemistry And Technology Of Edible Oils And Fats
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Author : Unilever (Firm)
language : en
Publisher: Pergamon
Release Date : 1961
The Chemistry And Technology Of Edible Oils And Fats written by Unilever (Firm) and has been published by Pergamon this book supported file pdf, txt, epub, kindle and other format this book has been release on 1961 with Technology & Engineering categories.