High Oleic Oils

High Oleic Oils
Author: Frank J. Flider
Publsiher: Elsevier
Total Pages: 298
Release: 2021-11-25
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: Elsevier
Total Pages: 298
Release: 2021-12-10
ISBN 10: 0128229128
ISBN 13: 9780128229125
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

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

Genetic Modification in the Food Industry

Genetic Modification in the Food Industry
Author: Susan Harlander,Sibel Roller,Susan K. Harlander
Publsiher: Springer Science & Business Media
Total Pages: 298
Release: 1998-07-31
ISBN 10: 9780751403992
ISBN 13: 0751403997
Language: EN, FR, DE, ES & NL

Genetic Modification in the Food Industry Book Review:

Intended for food industry professionals with little or no background in biotechnology, this book provides an introduction to the basic concepts of gene modification in the food industry.

Canola and Rapeseed

Canola and Rapeseed
Author: Usha Thiyam-Holländer,N.A. Michael Eskin,Bertrand Matthäus
Publsiher: CRC Press
Total Pages: 374
Release: 2012-11-21
ISBN 10: 1466513861
ISBN 13: 9781466513860
Language: EN, FR, DE, ES & NL

Canola and Rapeseed Book Review:

In 2010, esteemed researchers gathered at a workshop held at the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba in Winnipeg, Canada. Drawn from these proceedings, Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition presents state-of-the-art information on the chemistry of the minor constituents of canola and rapeseed and their impact on human health. The book also identifies new areas of research and opportunities for the industrial application of functional foods and nutraceuticals from canola and rapeseed. Topics include: The historical development, properties, and performance of canola Characteristics and bioactives of sinapic acid derivatives and the decarboxylation pathways leading to their formation Canola protein processing High omega-9 canola oils and their future applications Modification of Brassica oilseeds Rapid analytical methods for measuring oil content The potential of ultrasound and supercritical fluid extraction for producing value-added by-products The processing of virgin rapeseed oils in Europe Extraction and application of canola protein The frying stability of high-oleic low-linolenic acid canola oils The potential of mustard oil for biodiesel The final chapters demonstrate the health benefits of canola, including antioxidant, antimutagenic, and anticancer properties. Authored by experienced researchers in the field, the book chapters have been expanded considerably to include a number of areas not contained in the original workshop, providing comprehensive coverage of the potential of this essential crop.

Transforming the Food Supply

Transforming the Food Supply
Author: Canada. Trans Fat Task Force
Publsiher: Unknown
Total Pages: 135
Release: 2006
ISBN 10: 9780662438694
ISBN 13: 0662438698
Language: EN, FR, DE, ES & NL

Transforming the Food Supply Book Review:

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.

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

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.

Know Your Fats

Know Your Fats
Author: Mary G. Enig
Publsiher: Unknown
Total Pages: 334
Release: 2000-01-01
ISBN 10: 9780967812601
ISBN 13: 0967812607
Language: EN, FR, DE, ES & NL

Know Your Fats Book Review:

Oleic Acid

Oleic Acid
Author: Lynette Whelan
Publsiher: Nova Science Pub Incorporated
Total Pages: 114
Release: 2014-05-15
ISBN 10: 9781631175763
ISBN 13: 1631175769
Language: EN, FR, DE, ES & NL

Oleic Acid Book Review:

Oleic acid is a monounsaturated fatty acid and natural constituent of a number of foods, particularly vegetable oils. On the basis of proven beneficial health effects it is also a possible ingredient in processed functional foods. However, due to its high energy content it is not recommended to increase the consumption of any particular fat, but to substitute other lipids with oleic acid. While there is a well-established consensus that replacing saturated fats in the diet with oleic acid or other unsaturated fats contributes to the maintenance of normal blood cholesterol levels, a series of other effects has also been studied, including the modulation of inflammatory markers, blood pressure, insulin sensitivity, gastrointestinal functions and even various cancers. This book discusses oleic acid's health effects, as well as its production, and how it is used.

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

Edible Oleogels

Edible Oleogels
Author: Alejandro G. Marangoni,Nissim Garti
Publsiher: Elsevier
Total Pages: 470
Release: 2018-06-11
ISBN 10: 0128142715
ISBN 13: 9780128142714
Language: EN, FR, DE, ES & NL

Edible Oleogels Book Review:

Edible Oleogels, Structure and Health Implications, Second Edition presents a novel strategy on how to eliminate trans fats from our diets. Topics covered include how to avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat and how to develop trans fat free, low saturate, functional shortenings for the food industry. The major approach to form these materials is covered, helping manufacturers incorporate specific molecules (polymers, amphiphiles, waxes) into oil components. As such, this an ideal resource for those in product development and anyone interested in understanding the role of trans and saturated fats in health and nutrition. In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. Many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. Hence, this book provides a valuable resource on new advancements. Presents emerging science on beta gels using natural triglycerides, ethylcellulose oleogels, and oleotropic liquid crystals Suggests a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat Reviews the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles Identifies evidence on how to develop trans fat free, low saturate, functional shortenings for the food industry

Bailey s Industrial Oil and Fat Products Industrial and Nonedible Products from Oils and Fats

Bailey s Industrial Oil and Fat Products  Industrial and Nonedible Products from Oils and Fats
Author: Fereidoon Shahidi
Publsiher: John Wiley & Sons
Total Pages: 542
Release: 2005-04-08
ISBN 10: 0471385468
ISBN 13: 9780471385462
Language: EN, FR, DE, ES & NL

Bailey s Industrial Oil and Fat Products Industrial and Nonedible Products from Oils and Fats Book Review:

Bailey’s Industrial Oil and Fat Products Industrial and Nonedible Products from Oils and Fats

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.

Toxic Oil

Toxic Oil
Author: David Gillespie
Publsiher: Penguin UK
Total Pages: 272
Release: 2013-02-27
ISBN 10: 0857970437
ISBN 13: 9780857970435
Language: EN, FR, DE, ES & NL

Toxic Oil Book Review:

Everything you believe about fat is wrong. Polyunsaturated oil – everyone knows it's good for you, right? Wrong! And we all know artery-clogging, cholesterol-forming saturated fat is bad for you, don't we? Wrong again! In his previous book Big Fat Lies, David Gillespie showed that these 'truths' are in fact myths, based on poor research and bad evidence. 'Vegetable oil', which isn't made from vegetables at all, but manufactured from seeds, has systematically replaced saturated fats in our diets over the past one hundred years, but our rates of obesity, heart disease, diabetes and cancer are higher than ever. In Toxic Oil, David reviews the latest evidence on why vegetable oil will kill you. He shows us how to avoid it and leads us through the supermarket, explaining how to read food labels and which products to buy. In the recipe section, you'll discover how to make versions of delicious meals and snacks that are difficult to buy without seed oil. No need to give up hot chips! With this practical guide in hand, you'll be able to make healthy food choices based on evidence rather than what the processed food industry wants tou to believe. So have a good breakfast – preferably bacon and eggs – strap yourself in, and be prepared to have everything you thought you knew about fat turned upside down.

Oil Crops Yearbook

Oil Crops Yearbook
Author: Anonim
Publsiher: Unknown
Total Pages: 60
Release: 1996
ISBN 10: 1928374650XXX
ISBN 13: UCR:31210016907436
Language: EN, FR, DE, ES & NL

Oil Crops Yearbook Book Review:

Deep Nutrition

Deep Nutrition
Author: Catherine Shanahan, M.D.
Publsiher: Flatiron Books
Total Pages: 384
Release: 2017-01-03
ISBN 10: 1250113830
ISBN 13: 9781250113832
Language: EN, FR, DE, ES & NL

Deep Nutrition Book Review:

One of the Best Health and Wellness Books of 2017 — Sports Illustrated A self-published phenomenon examining the habits that kept our ancestors disease-free—now with a prescriptive plan for “The Human Diet” to help us all live long, vital, healthy lives. Physician and biochemist Cate Shanahan, M.D. examined diets around the world known to help people live longer, healthier lives—diets like the Mediterranean, Okinawa, and “Blue Zone”—and identified the four common nutritional habits, developed over millennia, that unfailingly produce strong, healthy, intelligent children, and active, vital elders, generation after generation. These four nutritional strategies—fresh food, fermented and sprouted foods, meat cooked on the bone, and organ meats—form the basis of what Dr. Cate calls “The Human Diet.” Rooted in her experience as an elite athlete who used traditional foods to cure her own debilitating injuries, and combining her research with the latest discoveries in the field of epigenetics, Dr. Cate shows how all calories are not created equal; food is information that directs our cellular growth. Our family history does not determine our destiny: what you eat and how you live can alter your DNA in ways that affect your health and the health of your future children. Deep Nutrition offers a prescriptive plan for how anyone can begin eating The Human Diet to: *Improve mood *Eliminate cravings and the need to snack *Boost fertility and have healthier children *Sharpen cognition and memory *Eliminate allergies and disease *Build stronger bones and joints *Get younger, smoother skin Deep Nutrition cuts through today’s culture of conflicting nutritional ideologies, showing how the habits of our ancestors can help us lead longer, healthier, more vital lives.

Sunflower

Sunflower
Author: Enrique Martínez-Force,Nurhan T. Dunford,Joaquín J. Salas
Publsiher: Elsevier
Total Pages: 728
Release: 2015-04-15
ISBN 10: 1630670626
ISBN 13: 9781630670627
Language: EN, FR, DE, ES & NL

Sunflower Book Review:

This comprehensive reference delivers key information on all aspects of sunflower. With over 20 chapters, this book provides an extensive review of the latest developments in sunflower genetics, breeding, processing, quality, and utilization; including food, energy and industrial bioproduct applications. World-renowned experts in this field review U.S. and international practices, production, and processing aspects of sunflower. Presents seven chapters on improving sunflower production with insights on breeding and genetics; physiology and agronomy; common insect and bird pests; mutagenesis; and identifying and preventing diseases. Summarizes current knowledge of sunflower oil uses in food, oxididative stability, minor constituents, and lipids biosynthesis. Ideal reference for scientists, researchers, and students from across industry, academia, and government.