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ISBN: 9780988856530 0988856530 9780983057208 0983057206 9780983507215 098350721X 9780983507208 0988856506 1630670227 1630670316 1680157051 Year: 2014 Publisher: Urbana, IL AOCS Press
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This book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. The mechanisms of formation for these contaminants, as well as research identifying possible precursor molecules are reviewed. Strategies which have been used successfully to decrease the concentrations of these contaminants in edible oils are discussed, including the removal of precursor molecules before processing, modifications of deodorization protocol, and approache
Multi
ISBN: 9780128173725 0128173726 9780128171059 0128171057 Year: 2019 Publisher: Amsterdam Academic Press
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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.
Multi
ISBN: 9781782423973 1782423974 1782423761 9781782423768 Year: 2015 Publisher: Cambridge, UK Woodhead Publishing is an imprint of Elsevier
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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.
Lipids in nutrition. --- Lipids --- Oils and fats --- Biotechnology. --- Synthesis.
Multi
ISBN: 9781630670450 1630670456 1630670448 9781630670443 9781630670467 Year: 2015 Publisher: Urbana, Illinois AOCS Press
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Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications and utilization of polar lipids, either in the area of food and nutrition, or health and disease. Each chapter covers chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, processing technologies, and future trends of a variety of polar lipids-including glycolipids, ether lipids, phenol lipids, serine phospholipids,
Lipids. --- Oils and fats --- Lecithin. --- Chemistry, Organic. --- Analysis.
Periodical
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Lipids --- Lipides --- Periodicals --- Périodiques --- Oils and fats --- Lipids. --- Technology. --- Huiles et graisses --- Oils and fats. --- Science --- Health Sciences --- Physiology
Periodical
ISSN: 0015038X Publisher: Hamburg : Hernhaussen,
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Chemical Industry --- Fats --- Food --- Lipids --- Oils --- Paint --- Soaps --- periodicals --- Corps gras --- fats --- Industrie des corps gras --- oils industry --- #ANTIL9511 --- periodicals.
Book
ISBN: 012352055X 1322263175 148321835X Year: 1989 Publisher: London Academic Press
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Food science and technology --- 664.3 --- 665 --- 641.14 --- Edible oils and fats. Margarine. Protein foodstuffs --- Oils. Fats. Waxes. Adhesives. Gums. Resins --- Fats --- 641.14 Fats --- 665 Oils. Fats. Waxes. Adhesives. Gums. Resins --- 664.3 Edible oils and fats. Margarine. Protein foodstuffs
ISBN: 0471839574 0471839582 0471809519 9780471839583 9780471839576 Year: 1979 Publisher: New York: Wiley,
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Petroleum technology. Petrochemistry --- Huiles et graisses --- Oils and fats --- Olien en vetten --- vetten --- oliën --- zeep --- Animal oils --- Fats --- Grease --- Oil --- Lubrication and lubricants --- Rendering industry --- Oils and fats. --- Olie --- Technologie --- Vetten --- Olie. --- Technologie. --- Vetten.
Book
ISBN: 0951417126 Year: 1992 Publisher: Dundee The Oily Press
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General biochemistry --- Lipide --- Lipids --- Terminologie --- terminology --- Lipids. --- 577.115 --- Lipids. Lipoids. Fats. Fat-like substances --- 577.115 Lipids. Lipoids. Fats. Fat-like substances --- Lipid
ISBN: 0070509085 0070664897 Year: 1982 Publisher: Auckland
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Synthetic fuels --- 665 --- 665 Oils. Fats. Waxes. Adhesives. Gums. Resins --- Oils. Fats. Waxes. Adhesives. Gums. Resins --- Artificial fuels --- Nonfossil fuels --- Fuel --- Synthetic products --- Fuels
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