Lipids and Edible Oils

Lipids and Edible Oils
Author: Charis M. Galanakis
Publsiher: Academic Press
Total Pages: 372
Release: 2019-10-05
ISBN 10: 0128173726
ISBN 13: 9780128173725
Language: EN, FR, DE, ES & NL

Lipids and Edible Oils Book Review:

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field. Thoroughly explores the technological properties of lipids and edible oils Includes food processing by-products and microalgae as a source of lipids and edible oils Reviews novelties in edible oil products and processing, including refining techniques, biorefinery and value creation processing waste

Lipids and Edible Oils

Lipids and Edible Oils
Author: Charis Galanakis
Publsiher: Academic Press
Total Pages: 372
Release: 2019-09-02
ISBN 10: 9780128171059
ISBN 13: 0128171057
Language: EN, FR, DE, ES & NL

Lipids and Edible Oils Book Review:

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field. Thoroughly explores the technological properties of lipids and edible oils Includes food processing by-products and microalgae as a source of lipids and edible oils Reviews novelties in edible oil products and processing, including refining techniques, biorefinery and value creation processing waste

The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products

The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products
Author: G. Hoffmann
Publsiher: Academic Press
Total Pages: 400
Release: 2013-10-22
ISBN 10: 148321835X
ISBN 13: 9781483218359
Language: EN, FR, DE, ES & NL

The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products Book Review:

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.

Specialty Oils and Fats in Food and Nutrition

Specialty Oils and Fats in Food and Nutrition
Author: Geoff Talbot
Publsiher: Woodhead Publishing
Total Pages: 384
Release: 2015-06-29
ISBN 10: 1782423974
ISBN 13: 9781782423973
Language: EN, FR, DE, ES & NL

Specialty Oils and Fats in Food and Nutrition Book Review:

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

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.

Edible Oil Processing

Edible Oil Processing
Author: Wolf Hamm,Richard J. Hamilton,Gijs Calliauw
Publsiher: John Wiley & Sons
Total Pages: 350
Release: 2013-05-28
ISBN 10: 1118541782
ISBN 13: 9781118541784
Language: EN, FR, DE, ES & NL

Edible Oil Processing Book Review:

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.

Edible Oil Structuring

Edible Oil Structuring
Author: Ashok R. Patel
Publsiher: Royal Society of Chemistry
Total Pages: 336
Release: 2017-09-28
ISBN 10: 1782628290
ISBN 13: 9781782628293
Language: EN, FR, DE, ES & NL

Edible Oil Structuring Book Review:

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
Author: Min Hu,Charlotte Jacobsen
Publsiher: Elsevier
Total Pages: 564
Release: 2016-01-19
ISBN 10: 163067057X
ISBN 13: 9781630670573
Language: EN, FR, DE, ES & NL

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Book Review:

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

Diet and Health

Diet and Health
Author: National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Committee on Diet and Health
Publsiher: National Academies Press
Total Pages: 768
Release: 1989-01-01
ISBN 10: 0309039940
ISBN 13: 9780309039949
Language: EN, FR, DE, ES & NL

Diet and Health Book Review:

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.

Edible Oils

Edible Oils
Author: Smain Chemat
Publsiher: CRC Press
Total Pages: 262
Release: 2017-07-12
ISBN 10: 1498752101
ISBN 13: 9781498752107
Language: EN, FR, DE, ES & NL

Edible Oils Book Review:

Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds. Edible Oils: Extraction, Processing, and Applications intends to present up to date technologies that are currently used for the extraction and refining of Edible Oils while proposing potential applications for its derivatives. This contribution pushes to consider market transformation driven by environmental concerns and customer’s envy to bring quality attributes, energy efficiency and waste disposal into the heart of innovation. This work is aimed at professionals and academics including researchers, engineers and managers engaged in food and green engineering disciplines and ambitions to stand as a reference for students and lecturers. The readers will find a wealth of knowledge about the fundamentals of unit operations such as extraction and separation while presenting concepts of biorefinery for product and value creation from certain edible seeds. Novelties includes novel approaches for green solvent development in extraction, and examples of life cycle assessment of production systems for certain vegetable oils comprising product, service and waste management systems. Furthermore, this book focuses attention to production, processing, and current applications of palm oil, as an important commodity in Asia and addresses global market changes and important factors that influence its future prospects.

Food Lipids

Food Lipids
Author: Casimir C. Akoh,David B. Min
Publsiher: CRC Press
Total Pages: 1028
Release: 2002-04-17
ISBN 10: 9780203908815
ISBN 13: 0203908813
Language: EN, FR, DE, ES & NL

Food Lipids Book Review:

Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa

Fats and Oils Handbook Nahrungsfette und le

Fats and Oils Handbook  Nahrungsfette und   le
Author: Michael Bockisch
Publsiher: Elsevier
Total Pages: 848
Release: 2015-08-13
ISBN 10: 0128043555
ISBN 13: 9780128043554
Language: EN, FR, DE, ES & NL

Fats and Oils Handbook Nahrungsfette und le Book Review:

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

Bleaching and Purifying Fats and Oils

Bleaching and Purifying Fats and Oils
Author: Gary R. List
Publsiher: Elsevier
Total Pages: 505
Release: 2009-03-30
ISBN 10: 0128043504
ISBN 13: 9780128043509
Language: EN, FR, DE, ES & NL

Bleaching and Purifying Fats and Oils Book Review:

Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry. In this 2nd edition, the reader is directed to more modern techniques of analysis such as flame-atomic adsorption, graphite furnace atomic adsorption, and atomic emission spectrometry involving direct current plasma (DCP) and inductively coupled plasma (ICP). It also discusses the Freundlich Equation and reports on high-temperature water extraction, high- temperature oxidative aqueous regeneration, and extraction with supercritical CO2. Finally, various degumming methods improved over the past several decades are discussed Second edition features the progress in the bleaching and purifying of fats and oils since the mid-1990s Includes extensive details on the adsorptive purification of an oil prior to subsequent steps in the process, including refining and deodorization Offers practical considerations for choosing membranes, filtration equipment, and other key economic consideratons

Fatty Acid and Lipid Chemistry

Fatty Acid and Lipid Chemistry
Author: F.D. Gunstone
Publsiher: Springer
Total Pages: 252
Release: 2012-12-06
ISBN 10: 146154131X
ISBN 13: 9781461541318
Language: EN, FR, DE, ES & NL

Fatty Acid and Lipid Chemistry Book Review:

This book has a pedigree. It has developed from earlier publications by the author and from his experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The earlier publications are: (i) An Introduction to the Chemistry of Fats and Fatty Acids, Chapman and Hall, 1958. (ii) An Introduction to the Chemistry and Biochemistry of Fatty Acids and their Glycerides, Chapman and Hall, 1967. (iii) Lipids in Foods: Chemistry, Biochemistry, and Technology (with F. A. Norris), Pergamon Press, 1983. (iv) The Lipid Handbook (with J. L. Harwood and F. B. Padley), Chapman and Hall, first edition 1986, second edition 1994. (v) A Lipid Glossary (with B. G. Herslof), The Oily Press, Dundee, 1992. (vi) Lecture notes for a course on Fatty Acids and Lipids designed for those entering the oil and fat industry and given on over 20 occasions since 1977. The book is dedicated to the next generation of lipid scientists. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules, which is what this book is about. It is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the nature of lipids and fatty acids.

The Chemistry and Technology of Edible Oils and Fats

The Chemistry and Technology of Edible Oils and Fats
Author: J. Devine,P. N. Williams
Publsiher: Elsevier
Total Pages: 168
Release: 2016-06-23
ISBN 10: 1483149536
ISBN 13: 9781483149530
Language: EN, FR, DE, ES & NL

The Chemistry and Technology of Edible Oils and Fats Book Review:

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.

Functional Dietary Lipids

Functional Dietary Lipids
Author: Thomas Sanders
Publsiher: Woodhead Publishing
Total Pages: 332
Release: 2015-11-18
ISBN 10: 1782422579
ISBN 13: 9781782422570
Language: EN, FR, DE, ES & NL

Functional Dietary Lipids Book Review:

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. Comprehensively examines the functionality and nutritional benefits of dietary fat in food Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more Considers manufacturing issues of dietary fat in foods Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims

Lipid Analysis in Oils and Fats

Lipid Analysis in Oils and Fats
Author: R.J. Hamilton
Publsiher: Springer Science & Business Media
Total Pages: 385
Release: 1998
ISBN 10: 9780751404142
ISBN 13: 0751404144
Language: EN, FR, DE, ES & NL

Lipid Analysis in Oils and Fats Book Review:

This book focuses on the developments in the field of lipid analysis, providing an up-to-date review of the analytical techniques available to chemists and technologists to identify complex molecules. The requisite theoretical background will be provided for individual techniques, together with their strengths and weaknesses, and a guide to the enormous range of commercial applications. It will be an invaluable reference source to all sectors of the oils and fats industry where accurate labeling of foods, food contamination and adulteration are issues of increasing interest and concern.

Lipid Technologies and Applications

Lipid Technologies and Applications
Author: FredB. Padley
Publsiher: Routledge
Total Pages: 848
Release: 2018-05-02
ISBN 10: 1351435108
ISBN 13: 9781351435109
Language: EN, FR, DE, ES & NL

Lipid Technologies and Applications Book Review:

""Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition.

The Chemistry of Oils and Fats

The Chemistry of Oils and Fats
Author: Frank Gunstone
Publsiher: John Wiley & Sons
Total Pages: 304
Release: 2009-02-12
ISBN 10: 1405150025
ISBN 13: 9781405150026
Language: EN, FR, DE, ES & NL

The Chemistry of Oils and Fats Book Review:

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.

Standard Methods for the Analysis of Oils Fats and Derivatives

Standard Methods for the Analysis of Oils  Fats and Derivatives
Author: C. Paquot
Publsiher: Elsevier
Total Pages: 188
Release: 2013-10-22
ISBN 10: 1483280829
ISBN 13: 9781483280820
Language: EN, FR, DE, ES & NL

Standard Methods for the Analysis of Oils Fats and Derivatives Book Review:

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.