High Oleic Oils

High Oleic Oils
Author: Frank J. Flider
Publsiher: Elsevier
Total Pages: 288
Release: 2021-11-01
ISBN 10: 0128229136
ISBN 13: 9780128229132
Language: EN, FR, DE, ES & NL

High Oleic Oils Book Review:

High Oleic Oils: Development, Properties and Uses is the first complete reference to address practical applications for this new and dynamic category of fats and oils that are essentially replacing partially hydrogenated oils in various food and nonfood uses. As a category, high oleic oils are highly stable, but like other fats and oils, there are differences in the composition and applications of the various types of high oleic oils. Their compositions allow for the production of a range of frying oils, increased shelf-life foods, functional shortenings and hard fats, and even industrial products not easily produced with nonhigh oleic oils. Information and know-how on these applications and advantages has been in high demand and short supply until now. Based on extensive commercial experience, seminars and presentations, Editor Frank Flider has identified common customer questions, needs and concerns about high oleic oils, and addresses them in this single comprehensive volume outlining development, composition, and utilization of high oleic oils. Through the individual expertise of a highly qualified team of contributing authors, this book outlines the development, composition, and utilization of these oils, making it of value to a wide range of readers, including the research and development industry and academic researchers. Details the development and technology behind today’s high oleic crops and oils as well as the history and background of many naturally occurring oleic oils Describes high oleic oils’ nutritional and compositional advantages over PHOs and lower oleic oils. Presents unbiased, noncommercial, science-based, and objective insights, deliberately balanced to represent high oleic oil varieties equally Addresses transgenic insights as well as new state-of-the-art and future development technologies

High Oleic Oils

High Oleic Oils
Author: Frank J. Flider
Publsiher: Academic Press and AOCS Press
Total Pages: 288
Release: 2021-11-15
ISBN 10: 9780128229125
ISBN 13: 0128229128
Language: EN, FR, DE, ES & NL

High Oleic Oils Book Review:

High Oleic Oils: Development, Properties and Uses is the first complete reference to address practical applications for this new and dynamic category of fats and oils that are essentially replacing partially hydrogenated oils in a variety of food and non-food uses. As a category, high oleic oils are highly stable, but like other fats and oils, there are differences in the composition and applications of the various types of high oleic oils. Their compositions allow for the production of a range of frying oils, increased shelf-life foods, functional shortenings and hard fats, and even industrial products not easily produced with non-high oleic oils. Information and know-how on these applications and advantages has been in high demand and short supply until now. Based on extensive commercial experience, seminars and presentations, Editor Frank Flider has identified common customer questions, needs and concerns about high oleic oils and addresses them in this single comprehensive volume outlining development, composition and utilization of high oleic oils. Through the individual expertise of a highly qualified team of contributing authors, High Oleic Oils: Development, Properties and Uses outlines the development, composition and utilization of these oils, making it of value to a wide range of readers, including the research and development industry and academic researchers. Details the development and technology behind today's high oleic crops and oils as well as the history and background of many naturally occurring oleic oils Describes high oleic oils' nutritional and compositional advantages over PHOs and lower oleic oils Presents unbiased, non-commercial, science-based and objective insights, deliberately balanced to represent high oleic oil varieties equally Addresses transgenic insights as well as new state-of-the-art and future development technologies

Trait Modified Oils in Foods

Trait Modified Oils in Foods
Author: Frank T. Orthoefer,Gary R. List
Publsiher: John Wiley & Sons
Total Pages: 264
Release: 2015-05-18
ISBN 10: 1118961129
ISBN 13: 9781118961124
Language: EN, FR, DE, ES & NL

Trait Modified Oils in Foods Book Review:

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans-fats and reducing saturated fats from formulations.A landmark resource on modified next-generation, trait-modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.

Trans Fats Replacement Solutions

Trans Fats Replacement Solutions
Author: Dharma R. Kodali
Publsiher: Elsevier
Total Pages: 468
Release: 2014-04-22
ISBN 10: 1630670332
ISBN 13: 9781630670337
Language: EN, FR, DE, ES & NL

Trans Fats Replacement Solutions Book Review:

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist Offers in-depth analysis of the structure, properties, and functionality of fats and oils Describes trans fats regulations and scenarios in different geographies around the world

Trait Modified Oils in Foods

Trait Modified Oils in Foods
Author: Frank T. Orthoefer,Gary R. List
Publsiher: John Wiley & Sons
Total Pages: 264
Release: 2015-05-18
ISBN 10: 1118961145
ISBN 13: 9781118961148
Language: EN, FR, DE, ES & NL

Trait Modified Oils in Foods Book Review:

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans-fats and reducing saturated fats from formulations.A landmark resource on modified next-generation, trait-modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.

Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils
Author: Anonim
Publsiher: John Wiley & Sons
Total Pages: 276
Release: 2013-10-28
ISBN 10: 0813827671
ISBN 13: 9780813827674
Language: EN, FR, DE, ES & NL

Processing and Nutrition of Fats and Oils Book Review:

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.

Stability of High Oleic Acid Sunflower Oil Regular Sunflower Oils and a Sunflower corn Oil Blend During Frying of a Plain Yeast raised Doughnut as a Simulated Model for Swaziland Small Food Vendors and Sensory Evaluation of the Doughnuts

Stability of High Oleic Acid Sunflower Oil  Regular Sunflower Oils and a Sunflower corn Oil Blend During Frying of a Plain Yeast raised Doughnut as a Simulated Model for Swaziland Small Food Vendors and Sensory Evaluation of the Doughnuts
Author: Sabina Mbuso Silaula
Publsiher: Unknown
Total Pages: 218
Release: 1997
ISBN 10: 1928374650XXX
ISBN 13: OCLC:41023358
Language: EN, FR, DE, ES & NL

Stability of High Oleic Acid Sunflower Oil Regular Sunflower Oils and a Sunflower corn Oil Blend During Frying of a Plain Yeast raised Doughnut as a Simulated Model for Swaziland Small Food Vendors and Sensory Evaluation of the Doughnuts Book Review:

Synthetics Mineral Oils and Bio Based Lubricants

Synthetics  Mineral Oils  and Bio Based Lubricants
Author: Leslie R. Rudnick
Publsiher: CRC Press
Total Pages: 1008
Release: 2013-02-04
ISBN 10: 1439855382
ISBN 13: 9781439855386
Language: EN, FR, DE, ES & NL

Synthetics Mineral Oils and Bio Based Lubricants Book Review:

Highlighting the major economic and industrial changes in the lubrication industry since the first edition, Synthetics, Mineral Oils, and Bio-Based Lubricants, Second Edition outlines the state of the art in each major lubricant application area. Chapters cover trends in the major industries, such as the use of lubricant fluids, growth or decl

Nuts and Seeds in Health and Disease Prevention

Nuts and Seeds in Health and Disease Prevention
Author: Victor R. Preedy,Ronald Ross Watson,Vinood B. Patel
Publsiher: Academic Press
Total Pages: 1226
Release: 2011-03-31
ISBN 10: 9780123756893
ISBN 13: 0123756898
Language: EN, FR, DE, ES & NL

Nuts and Seeds in Health and Disease Prevention Book Review:

The use of nuts and seeds to improve human nutritional status has proven successful for a variety of conditions including in the treatment of high cholesterol, reduced risk of Type-2 Diabetes, and weight control. Nuts and Seeds in Health and Disease Prevention is a complete guide to the health benefits of nuts and seeds. This book is the only single-source scientific reference to explore the specific factors that contribute to these potential health benefits, as well as discussing how to maximize those potential benefits. Organized by seed-type with detailed information on the specific health benefits of each to provide an easy-access reference for identifying treatment options Insights into health benefits will assist in development of symptom-specific functional foods Includes photographs for visual identification and confirmation Indexed alphabetically by nut/seed with a second index by condition or disease

Fats and Oils

Fats and Oils
Author: Richard D. O'Brien
Publsiher: CRC Press
Total Pages: 680
Release: 2008-12-05
ISBN 10: 1420061674
ISBN 13: 9781420061673
Language: EN, FR, DE, ES & NL

Fats and Oils Book Review:

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

Physiology Biochemistry and Molecular Biology of Plant Lipids

Physiology  Biochemistry and Molecular Biology of Plant Lipids
Author: John Peter Williams,Mobashsher Uddin Khan,Nora Wan Lem
Publsiher: Springer Science & Business Media
Total Pages: 418
Release: 2013-11-11
ISBN 10: 9401726620
ISBN 13: 9789401726627
Language: EN, FR, DE, ES & NL

Physiology Biochemistry and Molecular Biology of Plant Lipids Book Review:

The 12th International Symposium on Plant Lipids was held at the University of Toronto, Canada, from July 7th to 12th, 1996. The conference was attended by over 200 scientists from university, government and corporate laboratories from 24 different countries. The topics covered in the symposium ranged from basic physiology, biochemistry and molecular biology of plant lipids to transformation and genetic engineering of crop plants. Oil seed plants were a particular focus of the symposium. There were 62 oral and 96 posters presentations. A special lecture in memory of the founder of this series of symposium, Terry Galliard, was presented by John Shanklin. This Proceedings Book has been dedicated to Grattan Roughan for his important contributions to our knowledge of plant lipid metabolism. This volume contains manuscripts submitted from most of the presentations at the symposium. It provides a useful summary of the major fields of plant lipid studies and our present state of knowledge. The papers are arranged in eight sections covering the major areas in the field of plant physiology, biochemistry and molecular biology of plant lipids. We would like to thank Valerie Imperial, Rajesh Khetarpal and Mary Williams for their invaluable help in organizing and running the meetings and excursions. John P. Williams, Mobashsher U. Khan and Nora W. Lem Toronto, Canada, October 1996 xvii DEDICATION This volume is dedicated to Grattan Roughan.

Efficacy of High oleic Canola and Flaxseed Oils for Cardiovascular Disease Risk Reduction

Efficacy of High oleic Canola and Flaxseed Oils for Cardiovascular Disease Risk Reduction
Author: Leah Gillingham
Publsiher: Unknown
Total Pages: 135
Release: 2012
ISBN 10: 1928374650XXX
ISBN 13: OCLC:1032931156
Language: EN, FR, DE, ES & NL

Efficacy of High oleic Canola and Flaxseed Oils for Cardiovascular Disease Risk Reduction Book Review:

Advances in Deep Fat Frying of Foods

Advances in Deep Fat Frying of Foods
Author: Servet Gulum Sumnu,Serpil Sahin
Publsiher: CRC Press
Total Pages: 321
Release: 2008-12-17
ISBN 10: 9781420055597
ISBN 13: 1420055593
Language: EN, FR, DE, ES & NL

Advances in Deep Fat Frying of Foods Book Review:

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authorities, Advances in Deep-Fat Frying of Foods provides straightforward background on the engineering aspects of deep-fat frying, discusses flavor acquisition during frying, and delineates novel frying technologies employed to make fried foods healthier. With the aid of numerous tables and illustrations, this concise reference examines changes in fried products both at the macroscopic and microscopic levels. It reviews heat and mass transfer and variations found in the physical properties of food during frying. The book discusses information about the rheological properties of batters and the effects of batters on product quality in addition to alternative techniques such as microwave and vacuum frying used to improve the nutritional aspects of fried foods. The text also covers the formation of acrylamide – a potential carcinogen formed during frying – collects existing literature on this newly discovered health risk, and considers how to reduce it. As long as they are in demand, food processors will continue to produce fried foods. Advances in Deep-Fat Frying of Foods demonstrates how to keep up with demand while ideally making fried foods healthier, tastier, and economically more viable.

Plants Genes and Crop Biotechnology

Plants  Genes  and Crop Biotechnology
Author: Maarten J. Chrispeels,David E. Sadava
Publsiher: Jones & Bartlett Learning
Total Pages: 562
Release: 2003
ISBN 10: 9780763715861
ISBN 13: 0763715867
Language: EN, FR, DE, ES & NL

Plants Genes and Crop Biotechnology Book Review:

This book integrates many fields to help students understand the complexity of the basic science that underlies crop and food production.

Structured and Modified Lipids

Structured and Modified Lipids
Author: Frank D. Gunstone
Publsiher: CRC Press
Total Pages: 600
Release: 2001-04-27
ISBN 10: 9780824702533
ISBN 13: 0824702530
Language: EN, FR, DE, ES & NL

Structured and Modified Lipids Book Review:

This text addresses critical topics in the expanding market and production for lipids. It combines novel and traditional methods from technological and biological perspectives to achieve the most effective pathways for production of modified lipids. The book is organized into three sections exploring development, new production methods and successful products and uses.

Healthful Lipids

Healthful Lipids
Author: Casimir C. Akoh
Publsiher: CRC Press
Total Pages: 762
Release: 2019-05-08
ISBN 10: 143982228X
ISBN 13: 9781439822289
Language: EN, FR, DE, ES & NL

Healthful Lipids Book Review:

Healthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids. This book examines the latest technological advancements and the emerging technologies in processing and analysis, health-related concerns, and strategies used in the production and appl

Codex Alimentarius

Codex Alimentarius
Author: Joint FAO/WHO Codex Alimentarius Commission
Publsiher: Food & Agriculture Org.
Total Pages: 81
Release: 2001
ISBN 10: 9789251046821
ISBN 13: 9251046824
Language: EN, FR, DE, ES & NL

Codex Alimentarius Book Review:

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.

Canola

Canola
Author: James K. Daun,N A Michael Eskin,Dave Hickling
Publsiher: Elsevier
Total Pages: 432
Release: 2015-08-13
ISBN 10: 0128043482
ISBN 13: 9780128043486
Language: EN, FR, DE, ES & NL

Canola Book Review:

This book gives a complete picture of the canola crop including its history, botany, genetics, distribution, breeding and biotechnology, production, processing, composition, nutritional properties and utilization of the seed, oil and meal, as well as an economic profile. While the main focus in this book is on canola of Canadian origin, its cousin crop oilseed rape will also be discussed to a lesser extent. The work provides up-to-date information on the crop and highlights areas where research and development is either needed or is in process. Provides extensive information on the canola plant, including breeding, genetic engineering for trait development, and seed morphology and composition Editors and contributors are global leaders in canola research and application Offers a comprehensive overview of canola oil and meal composition, nutrition, and utilization

The Fats and Oils Situation

The Fats and Oils Situation
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1970
ISBN 10: 1928374650XXX
ISBN 13: OSU:32435027700582
Language: EN, FR, DE, ES & NL

The Fats and Oils Situation Book Review:

Cold Pressed Oils

Cold Pressed Oils
Author: Mohamed Fawzy Ramadan
Publsiher: Academic Press
Total Pages: 774
Release: 2020-07-23
ISBN 10: 0128181893
ISBN 13: 9780128181898
Language: EN, FR, DE, ES & NL

Cold Pressed Oils Book Review:

Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields. Thoroughly explores novel and functional applications of cold pressed oils Shows the difference between bioactive compounds in cold pressed oils and oils extracted with other traditional methods Elucidates the stability of cold pressed oils in comparison with oils extracted using other traditional methods