Author: David R. Erickson
Publisher: The American Oil Chemists Society
ISBN: 0935315306
Category: Technology & Engineering
Page: 442
View: 388
The Chemistry and Technology of Edible Oils and Fats
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 ...
Author: J. Devine
Publisher: Elsevier
ISBN: 9781483149530
Category: Science
Page: 168
View: 857
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.The Chemistry and Examination of Edible Oils and Fats
Edible Oil Processing
This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject.
Author: Wolf Hamm
Publisher: John Wiley & Sons
ISBN: 9781444336849
Category: Technology & Engineering
Page: 350
View: 613
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.Bailey s Industrial Oil and Fat Products Edible Oil and Fat Products
This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds.
Author: Fereidoon Shahidi
Publisher: John Wiley & Sons
ISBN: 9780471385486
Category: Science
Page: 656
View: 828
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.The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products
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".
Author: G. Hoffmann
Publisher: Academic Press
ISBN: 9781483218359
Category: Technology & Engineering
Page: 400
View: 809
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.The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products
Edible Oils and Fats 1969
Recent Advances in Edible Fats and Oils Technology
Food Oils and Fats
This is a basic reference/textbook for professionals and students involved with these important oils and fats.
Author: H.W. Lawson
Publisher: Springer Science & Business Media
ISBN: 9781475723519
Category: Technology & Engineering
Page: 340
View: 230
This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as sociated with the Food Processing and Foodservice industries. Chapters one through six deal with the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re placements. The last four chapters contain a most complete and up to-date treatment of nutrition, as well as the latest developments in analytical methods, flavor, and product development as they relate to oils and fats. This book contains the necessary information for an understand ing of how oils and fats are used in the food industry and how this information is used to set standards and meet performance goals. In a thoroughly readable way it is a how-to-do, hands-on treatise on using oils and fats for every major food use. ix Acknowledgments I gratefully acknowledge many friends at Procter & Gamble who provided updated material, some currently employed and some re cently retired. Fred J. Baur, formerly of Procter & Gamble, wrote the updated chapters related to Analytical Methods, Flavor, Nutri tion, and Dietary Considerations.