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
Publsiher: Springer Science & Business Media
Total Pages: 260
Release: 2012-12-06
ISBN 10: 1461558158
ISBN 13: 9781461558156
Language: EN, FR, DE, ES & NL

Genetic Modification in the Food Industry Book Review:

Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous. Specific genetically modified whole foods and food ingredients that have recently become available or are about to become available are described and discussed in relation to their technical performance and consumer acceptance. The regulatory, ethical and communication issues in food biotechnology are also reviewed. As the products of gene technology come on stream, decisions need to be made as to whether or not to use them. Yet, many food industry professionals have little or no background in biotechnology and have a limited concept of possible applications in foods. Therefore, this book aims to foster a greater understanding of the benefits and potential pitfalls of this new technology.

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.

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.

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: 2015-08-03
ISBN 10: 0813808723
ISBN 13: 9780813808727
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.

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

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: 532
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:

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self-contained index for that particular volume.

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.

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

Bailey s Industrial Oil and Fat Products

Bailey s Industrial Oil and Fat Products
Author: Fereidoon Shahidi
Publsiher: Unknown
Total Pages: 300
Release: 2020-12-14
ISBN 10: 9781119257974
ISBN 13: 1119257972
Language: EN, FR, DE, ES & NL

Bailey s Industrial Oil and Fat Products 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.

The Fatburn Fix

The Fatburn Fix
Author: Catherine Shanahan, M.D.
Publsiher: Flatiron Books
Total Pages: 320
Release: 2020-03-24
ISBN 10: 1250309514
ISBN 13: 9781250309518
Language: EN, FR, DE, ES & NL

The Fatburn Fix Book Review:

A proven plan to optimize your health by reclaiming your natural ability to burn body fat for fuel The ability to use body fat for energy is essential to health—but over decades of practice, renowned family physician Catherine Shanahan, M.D., observed that many of her patients could not burn their body fat between meals, trapping them in a downward spiral of hunger, fatigue, and weight gain. In The Fatburn Fix, Dr. Shanahan shows us how industrially produced vegetable oils accumulate in our body fat and disrupt our body’s energy-producing systems, driving food addictions that hijack our moods and habits while making it nearly impossible to control our weight. To reclaim our health, we need to detoxify our body fat and help repair our “fatburn” capabilities. Dr. Shanahan shares five important rules to fix your fatburn: 1) Eat natural fats, not vegetable oils. 2) Eat slow-digesting carbs, not starchy carbs or sweets. 3) Seek salt. 4) Drink plenty of water. 5) Supplement with vitamins and minerals. She then provides a revolutionary, step-by-step plan to help reboot your fatburn potential in as little as two weeks. This customizable two-phase plan is widely accessible, easy to follow, and will appeal to the full spectrum of diet ideologies, from plant-based to carnivore to keto and beyond. By making a few changes to what you eat and when, you will lose unwanted weight and restore your body’s ability to store and release energy. With The Fatburn Fix, Dr. Shanahan shows how regaining your fatburn is the key to effortless weight loss and a new, elevated life, paving the way to abundant energy and long-term health and happiness.

Eat Fat Get Thin

Eat Fat  Get Thin
Author: Dr. Mark Hyman
Publsiher: Little, Brown Spark
Total Pages: 400
Release: 2016-02-23
ISBN 10: 0316338842
ISBN 13: 9780316338844
Language: EN, FR, DE, ES & NL

Eat Fat Get Thin Book Review:

A revolutionary diet program based on the latest science showing the importance of fat in weight loss and overall health, from #1 bestselling author Dr. Mark Hyman. Many of us have long been told that fat makes us fat, contributes to heart disease, and generally erodes our health. Now a growing body of research is debunking our fat-phobia, revealing the immense health and weight-loss benefits of a high-fat diet rich in eggs, nuts, oils, avocados, and other delicious superfoods. In his new book, bestselling author Dr. Mark Hyman introduces a new weight-loss and healthy living program based on the latest science and explains how to Eat Fat, Get Thin, and achieve optimum wellness along the way. Offering practical tools, meal plans, recipes, and shopping lists, as well as step-by-step, easy-to-follow advice, Eat Fat, Get Thin is the cutting edge way to lose weight, prevent disease, and feel your best.