The Chemistry Of Oils And Fats
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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.
The Chemistry Of Oils And Fats
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Author : F. D. Gunstone
language : en
Publisher: Wiley-Blackwell
Release Date : 2004
The Chemistry Of Oils And Fats written by F. D. 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 2004 with Technology & Engineering categories.
The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an important part of life for all of us. What are these materials in molecular terms? Where do they come from? What happens to them between the harvesting of crops and the appearance of the oils and fats in different products in the supermarket? How does nature produce these molecules and can we act on nature to modify the materials to increase their beneficial properties? How important are the minor products present in the fats that we consume? Since oils and fats vary, how can we analyse them? What are their physical, chemical and nutritional properties? How do the fats that we consume affect our health and well-being in both quantitative and qualitative terms? What are their major food and non-food uses? This book provides a broad source of reference on oils and fats chemistry for graduates entering the food and oleochemical industries, postgraduate researchers and nutritionists. It offers a point of entry to the detailed literature.
The Chemistry Of Oils And Fats
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Author : F. D. Gunstone
language : en
Publisher: CRC Press
Release Date : 2004-01-01
The Chemistry Of Oils And Fats 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 2004-01-01 with Technology & Engineering categories.
Defining lipids from several general and detailed perspectives, this book discusses their major food and non-food uses and explains how the consumption of these fats affect health and well-being in quantitative and qualitative terms. It also describes these materials in molecular terms and explores how nature produces these molecules.
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.
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 Social 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.
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.
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.
Physical And Chemical Characteristics Of Oils Fats And Waxes
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Author : David Firestone
language : en
Publisher: Amer Oil Chemists Society
Release Date : 2006-01-01
Physical And Chemical Characteristics Of Oils Fats And Waxes written by David Firestone and has been published by Amer Oil Chemists Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-01-01 with Science categories.