Lipids and Edible Oils

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

Produk Detail:

  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Pages : 372 pages
  • ISBN : 0128173726
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKLipids and Edible Oils

Lipids and Edible Oils

Lipids and Edible Oils
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 05 October 2019
GET THIS BOOKLipids and Edible Oils

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

Lipids and Edible Oils

Lipids and Edible Oils
  • Author : Charis Galanakis
  • Publisher : Academic Press
  • Release : 02 September 2019
GET THIS BOOKLipids and Edible Oils

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

Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils
  • Author : Anonim
  • Publisher : John Wiley & Sons
  • Release : 28 October 2013
GET THIS BOOKProcessing and Nutrition of Fats and Oils

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

Food Lipids

Food Lipids
  • Author : Casimir C. Akoh
  • Publisher : CRC Press
  • Release : 16 March 2017
GET THIS BOOKFood Lipids

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol

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
  • Publisher : Elsevier
  • Release : 19 January 2016
GET THIS BOOKOxidative Stability and Shelf Life of Foods Containing Oils and Fats

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

Fats and Oils Handbook (Nahrungsfette und Öle)

Fats and Oils Handbook (Nahrungsfette und Öle)
  • Author : Michael Bockisch
  • Publisher : Elsevier
  • Release : 13 August 2015
GET THIS BOOKFats and Oils Handbook (Nahrungsfette und Öle)

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,

Recent Advances in Edible Fats and Oils Technology

Recent Advances in Edible Fats and Oils Technology
  • Author : Yee-Ying Lee,Teck-Kim Tang,Eng-Tong Phuah,Oi-Ming Lai
  • Publisher : Springer
  • Release : 23 December 2021
GET THIS BOOKRecent Advances in Edible Fats and Oils Technology

This book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-to-date scientific advances in the area of edible fats and oils technology, over a span of 10 years from 2009 to the year 2019. The book covers the existing and recent advanced techniques adopted in the edible fats and oils research and touches on the processing and modification, to the traceability and sustainability issues of fats and oils. Some recent technologies

Introduction to Fats and Oils Technology

Introduction to Fats and Oils Technology
  • Author : Richard D. O'Brien,Walter E. Farr,Peter J. Wan
  • Publisher : Amer Oil Chemists Society
  • Release : 26 January 2022
GET THIS BOOKIntroduction to Fats and Oils Technology

Since the first edition was introduced, the fats and oils industry has undergone a number of changes and challenges that have prompted the development of new and revised products, technologies, and processing techniques. This second edition provides a more complete coverage of the pertinent subjects in fats and oils technology. At the same time it follows the original objective, i.e., to provide an overview of the fats and oils industry and serve as a starting point for new fats

The Chemistry and Technology of Edible Oils and Fats

The Chemistry and Technology of Edible Oils and Fats
  • Author : J. Devine,P. N. Williams
  • Publisher : Elsevier
  • Release : 23 June 2016
GET THIS BOOKThe Chemistry and Technology of Edible Oils and Fats

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

Bleaching and Purifying Fats and Oils

Bleaching and Purifying Fats and Oils
  • Author : Gary R. List
  • Publisher : Elsevier
  • Release : 30 March 2009
GET THIS BOOKBleaching and Purifying Fats and Oils

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

Edible Oil Processing

Edible Oil Processing
  • Author : Wolf Hamm,Richard J. Hamilton,Gijs Calliauw
  • Publisher : John Wiley & Sons
  • Release : 05 August 2013
GET THIS BOOKEdible Oil Processing

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

Vegetable Oils in Food Technology

Vegetable Oils in Food Technology
  • Author : Frank Gunstone
  • Publisher : John Wiley & Sons
  • Release : 01 March 2011
GET THIS BOOKVegetable Oils in Food Technology

Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils

Nutritionally Enhanced Edible Oil Processing

Nutritionally Enhanced Edible Oil Processing
  • Author : Nurhan Turgut Dunford,H. Brian Dunford
  • Publisher : AOCS Publishing
  • Release : 30 April 2004
GET THIS BOOKNutritionally Enhanced Edible Oil Processing

This book provides a summary of research to help in the attainment of higher yields of beneficial compounds naturally present in edible fats and oils that can be obtained through new refining techniques or modifications of conventional methods, potentially leading to use of these products for disease prevention and treatment. It also provides a summary of research on modifications of natural lipids. The major emphasis is on vegetable sources of oils. Oil and oilseed processing is very complex, involving a

Edible Oil Processing

Edible Oil Processing
  • Author : Wolf Hamm,Richard John Hamilton
  • Publisher : Wiley-Blackwell
  • Release : 26 January 2022
GET THIS BOOKEdible Oil Processing

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

Lipids in Foods

Lipids in Foods
  • Author : Frank D Gunstone,Frank A. Norris
  • Publisher : Elsevier
  • Release : 22 October 2013
GET THIS BOOKLipids in Foods

Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers and oil-users. These materials are used extensively, but not exclusively, in the food industry. The first 10 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural