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Das „Lexikon der pflanzlichen Fette und Öle“ beschreibt in seiner erweiterten Neuauflage 124 fette Pflanzenöle, pflanzliche Fette und Wachse. Neben gängigen Ölen werden auch weniger bekannte, wie z.B. Amaranth-, Chia-, Kaktusfeigen- oder Quinoaöl, behandelt. Besonderes Augenmerk gilt den Stammpflanzen, der Gewinnung sowie den Inhaltsstoffen inklusive den ernährungsphysiologisch relevanten Angaben zu Fettsäuremustern, Sterol- und Tocopherolgehalten. Anwendungsmöglichkeiten in Pharmazie, Medizin, Kosmetik und Technik wie auch mögliche unerwünschte Wirkungen werden diskutiert. Das eingehend recherchierte Nachschlagewerk umfaßt nebst detaillierten Beschreibungen auch die neuesten Forschungsergebnisse und Methoden. Für diese Neuauflage wurden 29 pflanzliche Fette und Öle neu aufgenommen.  .

Pharmacy. --- Nutrition   . --- Food—Biotechnology. --- Nutrition. --- Food Science. --- Oils and fats

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Sewage --- Oils and fats --- Administrative agencies --- Standards --- Environmental aspects --- United States. --- Auditing.

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Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. Ultrasound has been used extensively in the past to induce the crystallization of molecules. Until recently, however, very little work has been done using power ultrasound to induce the crystallization of edible lipids and understand how the phenomena applies in these systems. Power ultrasound is used in fats to induce their crystallization and to generate small crystals, which ultimately result in a harder material. Since the elimination of trans-fats from food products, novel processing technologies have been sought to improve the functional properties of low saturated, no-trans lipids. Power ultrasound can be used as a new processing condition to modify the crystallization of fats and tailor their functional properties to specific food uses.   This Springer Brief will describe recent research performed in the area of sonocrystallization of fats and the possible application in the food industry. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry. Description of recent research in the area of fat sonocrystallization and detailed information regarding the experimental conditions used, such as type of equipment and ultrasound settings, will be presented. The book will end with a description of the future trends in sonocrystallization of fats in the food industry.

Biochemical engineering. --- Food science. --- Lipids. --- Oils and fats -- Analysis. --- Oils and fats, Edible. --- Sonochemistry. --- Oils and fats, Edible --- Sonochemistry --- Health & Biological Sciences --- Biomedical Engineering --- Fatty acids. --- Oils and fats. --- Animal oils --- Fats --- Grease --- Oil --- Acids, Fatty --- Chemistry. --- Food --- Food Science. --- Lipidology. --- Biochemical Engineering. --- Biotechnology. --- Lubrication and lubricants --- Rendering industry --- Carboxylic acids --- Bio-process engineering --- Bioprocess engineering --- Biochemistry --- Biotechnology --- Chemical engineering --- Lipides --- Lipins --- Lipoids --- Biomolecules --- Steroids --- Science --- Food—Biotechnology.

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Policy makers are sometimes faced with the challenge of making decisions based on the choice of biomass feedstocks to promote. As such, the book presents an examination of trade-off decisions that sometimes have to be made between the choices of feedstock needed to achieve the desired economic, social and ecological sustainability. In this book, readers find very resourceful information on the critical assessment and discussions on biomass as a feedstock across three major themes: production practices, technologies and environmental impacts. It gives useful insight into relatively unexplored p

Vegetable oils --- Raw materials. --- Primary commodities --- Plant oils --- Oils and fats --- Plant lipids --- Plant products --- Industrial applications.

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human nutrition --- oils --- Seeds --- Fatty acids --- food composition --- methods --- Health foods --- Oils and fats --- Lipids in nutrition. --- Biotechnology.