Fats And Oils

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Fats and Oils Handbook (Nahrungsfette und Öle)

Michael Bockisch
Fats and Oils Handbook Nahrungsfette und le Book PDF

Author : Michael Bockisch
Publisher : Elsevier
Page : 848 pages
File Size : 51,6 Mb
Release : 2015-08-13
Category : Technology & Engineering
ISBN : 9780128043554

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Fats and Oils Handbook (Nahrungsfette und Öle) by Michael Bockisch Pdf

This book acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. "If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!" Presents details on the composition, chemistry, and processes of the major fats and oils used today Includes hundreds of illustrations and tables, making the concepts easier to read and grasp Acknowledges the importance of fats and oils offers details on relevant technologies

Vegetable Fats and Oils

Sabine Krist
Vegetable Fats and Oils Book PDF

Author : Sabine Krist
Publisher : Springer Nature
Page : 774 pages
File Size : 51,7 Mb
Release : 2020-05-15
Category : Technology & Engineering
ISBN : 9783030303143

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Vegetable Fats and Oils by Sabine Krist Pdf

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.

Diet and Health

National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Committee on Diet and Health
Diet and Health Book PDF

Author : National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Committee on Diet and Health
Publisher : National Academies Press
Page : 765 pages
File Size : 54,8 Mb
Release : 1989-01-01
Category : Medical
ISBN : 9780309039949

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Diet and Health by National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Committee on Diet and Health Pdf

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Fats and Oils

Richard D. O'Brien
Fats and Oils Book PDF

Author : Richard D. O'Brien
Publisher : CRC Press
Page : 766 pages
File Size : 41,9 Mb
Release : 2008-12-05
Category : Technology & Engineering
ISBN : 9781420061673

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Fats and Oils by Richard D. O'Brien Pdf

In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, Fats and Oils: Formulating and Processing for Applications, Third Edition delineates up-to-date processing procedures and formulation techniques as well a

Developments in Oils and Fats

R. J. Hamilton
Developments in Oils and Fats Book PDF

Author : R. J. Hamilton
Publisher : Springer Science & Business Media
Page : 282 pages
File Size : 40,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521839

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Developments in Oils and Fats by R. J. Hamilton Pdf

This first volume in a series is intended to provide up-to-date information on specific topics in oils and fats. The book will be especially valuable for any practising scientist or technologist who deals in any way with oils and fats whether from a nutritional, surfactant, cosmetic or analytical chemistry point of view. In addition there is sufficient depth in most of the articles to catch the imagination of many more senior managers in the industry. The oils and fats industry is closely aligned with the food industry and it is no surprise to find that five of the chapters (1, 2, 3, 6 and 7) are written from a food perspective. The current arguments about diets and their fat content are well developed in Dr Enser's chapter on meat lipids. He has presented a very balanced picture explaining that there are many reports which contradict the fashionable 'saturated fatty acids are bad' theory. This chapter will do much to illustrate the dietary implications of meat lipids and should stimulate discussion and further research.

Fats and Oils

Richard D. O'Brien
Fats and Oils Book PDF

Author : Richard D. O'Brien
Publisher : CRC Press
Page : 617 pages
File Size : 52,6 Mb
Release : 2003-12-17
Category : Technology & Engineering
ISBN : 9780203483664

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Fats and Oils by Richard D. O'Brien Pdf

Numerous nutritional findings and extensive evidence on the health benefits of diet and exercise have emerged since the publication of the successful first edition. Recent concerns about trans isomers acting like saturated fatty acids have encouraged formulation changes that require fats and oils processors to revise their preparation techniques. U

Processing and Nutrition of Fats and Oils

Anonim
Processing and Nutrition of Fats and Oils Book PDF

Author : Anonim
Publisher : John Wiley & Sons
Page : 293 pages
File Size : 55,6 Mb
Release : 2013-07-25
Category : Technology & Engineering
ISBN : 9781118528785

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Processing and Nutrition of Fats and Oils by Anonim Pdf

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.

Standards for Fats & Oils

Harry W. Lawson
Standards for Fats Oils Book PDF

Author : Harry W. Lawson
Publisher : Springer
Page : 244 pages
File Size : 42,5 Mb
Release : 2012-12-06
Category : Medical
ISBN : 9781468468762

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Standards for Fats & Oils by Harry W. Lawson Pdf

This book was written as a basic reference textbook for students in the schools of hotel, restaurant, and institutional management. It is also designed to be a reference and further study guide for cooks, chefs, dietitians, and foodservice management personnel who are already employed in this important industry. There are many texts available that thoroughly cover, in great depth, the chemistry and technical aspects of fats and oils. However, the author is not aware of any text devoted exclusively to fats and oils for foodservice. Therefore, this book is designed to provide just enough technical background to allow an under standing of how and why certain types of fats and oils work for specific uses in foodservice. This leads to practical applications and standards for the various types of products available for such uses as deep frying, griddling, pan frying, salad dressing, and baking. Tested quantity recipes are included as a further guide to product usage and menu expansion. This book is divided into three parts. The first part deals with the chemistry and general technical background for fats and oils. Part II covers the major practical applications in foodservice, along with recipes. In Part III, nutrition, dietary considerations, product and recipe Qevelopment techniques, and sanitary and quality control procedures are considered. Fats and oils playa very important role in all foodservice operations. This book will provide the information necessary for a good understanding of these products and how they should be used.

Introduction to Fats and Oils Technology

Richard D. O'Brien,Walter E. Farr,Peter J. Wan
Introduction to Fats and Oils Technology Book PDF

Author : Richard D. O'Brien,Walter E. Farr,Peter J. Wan
Publisher : Amer Oil Chemists Society
Page : 618 pages
File Size : 41,7 Mb
Release : 2000
Category : Technology & Engineering
ISBN : 1893997138

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Introduction to Fats and Oils Technology by Richard D. O'Brien,Walter E. Farr,Peter J. Wan Pdf

Since the first edition was introduced, the fats and oils industry has undergone a number of changes and challenges that have prompted the development of new and revised products, technologies, and processing techniques. This second edition provides a more complete coverage of the pertinent subjects in fats and oils technology. At the same time it follows the original objective, i.e., to provide an overview of the fats and oils industry and serve as a starting point for new fats and oils scientists and engineers. This edition has been expanded from 19 to 29 chapters and subdivided into five sections, covering raw materials, processing, quality, applications, and new developments. The material covered in the 16 chapters retained from the first edition has been updated to include the advances in technology and practice. Thirteen new chapters that pertain to new areas of fats and oils technology have been added to supplement the original material.

Specialty Oils and Fats in Food and Nutrition

Geoff Talbot
Specialty Oils and Fats in Food and Nutrition Book PDF

Author : Geoff Talbot
Publisher : Woodhead Publishing
Page : 384 pages
File Size : 54,6 Mb
Release : 2015-06-29
Category : Technology & Engineering
ISBN : 9781782423973

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Specialty Oils and Fats in Food and Nutrition by Geoff Talbot Pdf

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in “clean label functional foods and the emerging markets in “free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery

Physical Properties of Fats, Oils, and Emulsifiers

Neil Widlak
Physical Properties of Fats Oils and Emulsifiers Book PDF

Author : Neil Widlak
Publisher : The American Oil Chemists Society
Page : 282 pages
File Size : 52,6 Mb
Release : 1999
Category : Science
ISBN : 0935315950

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Physical Properties of Fats, Oils, and Emulsifiers by Neil Widlak Pdf

A fundamental understanding of the physical properties of fats, oils, and emulsifiers is essential to help the food processing industry meet consumer needs for quality foods with improved nutritional properties at a minimal cost. Food scientists, product development technologists, and food processors will be interested in this overview of both the fundamentals of fat crystallization and the application of those fundamental principles of food systems. This book was developed from papers that were presented at the conference on "The Physical Properties of Fats, Oils, and Emulsifiers with Application to Foods".

Recent Advances in Chemistry and Technology of Fats and Oils

R. J. Hamilton
Recent Advances in Chemistry and Technology of Fats and Oils Book PDF

Author : R. J. Hamilton
Publisher : Springer Science & Business Media
Page : 198 pages
File Size : 44,9 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401174718

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Recent Advances in Chemistry and Technology of Fats and Oils by R. J. Hamilton Pdf

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.

Fats that Heal, Fats that Kill

Udo Erasmus
Fats that Heal Fats that Kill Book PDF

Author : Udo Erasmus
Publisher : Book Publishing Company
Page : 484 pages
File Size : 44,8 Mb
Release : 1993
Category : Health & Fitness
ISBN : 0920470386

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Fats that Heal, Fats that Kill by Udo Erasmus Pdf

In Fats that Heal Fats that Kill, expert Udo Erasmus takes an in-depth look at the oil industry. Read about the politics of health and the way our bodies assimilate oil. Learn about modern healthful oils like flax, evening primrose and hemp.

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Min Hu,Charlotte Jacobsen
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Book PDF

Author : Min Hu,Charlotte Jacobsen
Publisher : Elsevier
Page : 564 pages
File Size : 40,6 Mb
Release : 2016-01-19
Category : Science
ISBN : 9781630670573

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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats by Min Hu,Charlotte Jacobsen Pdf

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins Directed mainly toward readers working in the food and pet food industries

The Chemistry of Oils and Fats

Frank Gunstone
The Chemistry of Oils and Fats Book PDF

Author : Frank Gunstone
Publisher : John Wiley & Sons
Page : 304 pages
File Size : 52,8 Mb
Release : 2009-02-12
Category : Technology & Engineering
ISBN : 9781405150026

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The Chemistry of Oils and Fats by Frank Gunstone Pdf

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.