Standards For Fats And Oils

Author : Harry W. Lawson
Publisher : Springer
Page : 244 pages
File Size : 44,6 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.

Author : Lawson H W.
Publisher : Unknown
Page : 128 pages
File Size : 43,8 Mb
Release : 1975
Category : Electronic
ISBN : OCLC:793215757

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Standards For Fats And Oils by Lawson H W. Pdf

Author : Joint FAO/WHO Codex Alimentarius Commission
Publisher : Food & Agriculture Org.
Page : 96 pages
File Size : 45,9 Mb
Release : 2001
Category : Science
ISBN : 9251046824

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Codex Alimentarius by Joint FAO/WHO Codex Alimentarius Commission Pdf

The Codex Alimentarius is a collection of international standards for all the principal foods, whether processed, semi-processed or raw, including provisions regarding food hygiene, nutritional quality, food additives, pesticide residues and labelling issues. This volume contains all the Codex Standards and the Code of Practice adopted by the Codex Alimentarius Commission in regard to fats and oils. It takes into account those texts adopted at the 24th session of the Commission in July 2001.

Author : Joint FAO/WHO Codex Alimentarius Commission
Publisher : Food & Agriculture Org.
Page : 106 pages
File Size : 55,7 Mb
Release : 2001
Category : Fats
ISBN : IND:30000138449040

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Codex Alimentarius by Joint FAO/WHO Codex Alimentarius Commission Pdf

The Codex Alimentarius is a collection of international standards for all the principal foods, whether processed, semi-processed or raw, including provisions regarding food hygiene, nutritional quality, food additives, pesticide residues and labelling issues. This volume contains all the Codex Standards and the Code of Practice adopted by the Codex Alimentarius Commission in regard to fats and oils. It takes into account those texts adopted at the 24th session of the Commission in July 2001.

Author : Sabine Krist
Publisher : Springer Nature
Page : 774 pages
File Size : 50,5 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.

Author : C. Paquot
Publisher : Elsevier
Page : 189 pages
File Size : 53,7 Mb
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 9781483280820

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Standard Methods for the Analysis of Oils, Fats and Derivatives by C. Paquot Pdf

Standard Methods for the analysis of Oils, Fats and Derivatives Sixth Edition, Part 1 (Sections I and II) describes the methods of analysis, which have been adopted and edited by the Commission on Oils, Fats and Derivatives. This book is composed of two sections. The first section deals with the presentation of standard methods and procedure for oleaginous seeds and fruits analysis of oil, fats, and their derivatives. The next section describes the determination procedure of physico-chemical properties of determined oil, fats, and derivatives. Such characteristics include density, refractive index, color, dilatation, acid, ester, iodine value, and moisture and volatile matter content This book will prove useful to analytical chemists and researchers in the allied fields.

Author : British Standards Institute Staff
Publisher : Unknown
Page : 22 pages
File Size : 51,9 Mb
Release : 2003-10-30
Category : Electronic
ISBN : 058042829X

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Butter, Edible Oil Emulsions and Spreadable Fats. Determination of Fat Content (Reference Method) by British Standards Institute Staff Pdf

Butter, Dairy products, Edible oils, Animal fats, Vegetable oils, Vegetable fats, Fats, Fat content determination, Food products, Food testing, Chemical analysis and testing, Determination of content, Extraction methods of analysis, Solvent extraction methods

Author : Michael Jee
Publisher : CRC Press
Page : 232 pages
File Size : 45,9 Mb
Release : 2002
Category : Health & Fitness
ISBN : 0849328152

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Oils and Fats Authentication by Michael Jee Pdf

Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to authentication of the major oils and fats. Authors are drawn from the academic and industrial sectors.

Author : Charles Paquot,A. Hautfenne,International Union of Pure and Applied Chemistry. Applied Chemistry Division. Commission on Oils, Fats, and Derivatives
Publisher : CRC Press
Page : 376 pages
File Size : 52,7 Mb
Release : 1987
Category : Science
ISBN : STANFORD:36105112130542

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Standard Methods for the Analysis of Oils, Fats, and Derivatives by Charles Paquot,A. Hautfenne,International Union of Pure and Applied Chemistry. Applied Chemistry Division. Commission on Oils, Fats, and Derivatives Pdf

Author : British Standards Institute Staff
Publisher : Unknown
Page : 14 pages
File Size : 45,8 Mb
Release : 1996-09
Category : Electronic
ISBN : 0580263177

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Animal and Vegetable Fats and Oils. Determination of Acid Value and Acidity by British Standards Institute Staff Pdf

Fats, Food testing, Animal fats, Vegetable fats, Animal oils, Vegetable oils, Acidimetry, Acidity, Acid number, Fatty acids, Volumetric analysis, Colorimetry, Solvent extraction methods, Potentiometric methods, Precision, Reproducibility, Calibration, Test specimens, Palm kernel oil, Sunflower seed oil, Coconut oil, Chemical analysis and testing

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 : 44,7 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.

Author : British Standards Institution
Publisher : Unknown
Page : 6 pages
File Size : 46,9 Mb
Release : 1989
Category : Electronic
ISBN : OCLC:954222163

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British Standard Methods of Analysis of Fats and Fatty Oils by British Standards Institution Pdf

Author : British Standards Institute Staff
Publisher : Unknown
Page : 12 pages
File Size : 51,5 Mb
Release : 2003-05-14
Category : Electronic
ISBN : 058041843X

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Fat and Oil Derivatives. Fatty Acid Methyl Esters (Fame). Determination of Iodine Value by British Standards Institute Staff Pdf

Vegetable fats, Vegetable oils, Animal fats, Animal oils, Fatty acids, Esters (carboxylic), Determination of content, Iodine, Chemical analysis and testing

Author : Richard D. O'Brien
Publisher : CRC Press
Page : 766 pages
File Size : 44,9 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

Author : J. Devine,P. N. Williams
Publisher : Elsevier
Page : 168 pages
File Size : 53,9 Mb
Release : 2016-06-23
Category : Science
ISBN : 9781483149530

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The Chemistry and Technology of Edible Oils and Fats by J. Devine,P. N. Williams Pdf

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.