The Chemistry and Examination of Edible Oils and Fats
Author : George Davidson Elsdon
Publisher :
Page : 556 pages
File Size : 19,79 MB
Release : 1926
Category : Oils and fats
ISBN :
Processing Contaminants in Edible Oils
Author : Shaun MacMahon
Publisher : Elsevier
Page : 282 pages
File Size : 48,94 MB
Release : 2022-01-25
Category : Technology & Engineering
ISBN : 0128200685
Book Description
Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest 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. A number of advancements in understanding these have been made since the publication of the first edition. These important changes, which impact industrial mitigation, analytical methods, toxicology and regulation, are highlighted for up-to-date reference. The mechanisms of formation for MCPD and glycidyl ester contaminants, as well as research identifying possible precursor molecules are reviewed, as are strategies which have been used successfully to decrease the concentrations of these contaminants. From the removal of precursor molecules before processing, modifications of deodorization protocol, to approaches for the removal of these contaminants after the completion of processing, methods of mitigating and eliminating contaminants are presented. - Include a new chapter on methods for MCPD and glycidyl esters in food - Details the mechanisms of formation for these contaminants and research identifying possible precursor molecules - Presents successful strategies to decrease the concentrations of these contaminants in edible oils - Includes analytical strategies for accurate detection and quantitation of the contaminants along with their toxicological properties
The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products
Author : G. Hoffmann
Publisher : Academic Press
Page : 401 pages
File Size : 44,50 MB
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 148321835X
Book Description
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.
A Chemical Study of Oils and Fats of Animal Origin
Author : Michel Eugène Chevreul
Publisher :
Page : 0 pages
File Size : 38,92 MB
Release : 2009
Category : Biochemistry
ISBN : 9782953324402
Book Description
Chemistry and Technology of Oils & Fats
Author : M.M. Chakrabarty
Publisher : Allied Publishers
Page : 762 pages
File Size : 41,81 MB
Release : 2003-11-09
Category : Science
ISBN : 8177644955
Book Description
The purpose of the book is to provide its readers a comprehensive background and information about developments in the areas of fat science and fat technology. The book tries to provide information pertaining to both basic and technological aspects and to embrace new technology, like biotechnology, that the enormous commercial importance and potential in the 21st century. The book will help better understanding of extraction technology and would be useful to students & other readers involved in the area of refining.
Handbook of Olive Oil: Analysis and Properties
Author : Ramon Aparicio
Publisher : Springer Science & Business Media
Page : 624 pages
File Size : 24,38 MB
Release : 2013-11-09
Category : Technology & Engineering
ISBN : 1475753713
Book Description
This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. It covers technological aspects and biochemistry, a description of detailed techniques, and an analysis of olive oil from the standpoint of general methodology.
The Chemistry of Oils and Fats
Author : Frank Gunstone
Publisher : John Wiley & Sons
Page : 304 pages
File Size : 14,67 MB
Release : 2009-02-12
Category : Technology & Engineering
ISBN : 1405150025
Book Description
The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
Author : Min Hu
Publisher : Elsevier
Page : 582 pages
File Size : 13,49 MB
Release : 2016-01-19
Category : Technology & Engineering
ISBN : 163067057X
Book Description
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 the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries - Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food - Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins - Directed mainly toward readers working in the food and pet food industries
Edible Oil Processing
Author : Wolf Hamm
Publisher : John Wiley & Sons
Page : 360 pages
File Size : 16,83 MB
Release : 2013-08-05
Category : Technology & Engineering
ISBN : 1444336843
Book Description
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.
Fats and Oils Handbook (Nahrungsfette und Öle)
Author : Michael Bockisch
Publisher : Elsevier
Page : 849 pages
File Size : 35,91 MB
Release : 2015-08-13
Category : Technology & Engineering
ISBN : 0128043555
Book Description
Fats and Oils Handbook (Nahrungsfette und Öle) 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, processing and use, then this should probably be the one!" - Presents details on the composition, chemistry, and processes of the major fats and oils used today - Includes hundreds of illustrations and tables, making the concepts easier to read and grasp - Acknowledges the importance of fats and oils offers details on relevant technologies
