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Lipids and Edible Oils

Lipids and Edible Oils
  • Author : Charis M. Galanakis
  • Publisher :Unknown
  • Release Date :2019-10-05
  • Total pages :372
  • ISBN : 9780128173725
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Summary : 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

Edible Oils

Edible Oils
  • Author : Smain Chemat
  • Publisher :Unknown
  • Release Date :2017-07-12
  • Total pages :262
  • ISBN : 9781498752107
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Summary : Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds. Edible Oils: Extraction, Processing, and Applications intends to present up to date technologies that are currently used for the extraction and refining of Edible Oils while proposing potential applications for its derivatives. This contribution pushes to consider market transformation driven by environmental concerns and customer’s envy to bring quality attributes, energy efficiency and waste disposal into the heart of innovation. This work is aimed at professionals and academics including researchers, engineers and managers engaged in food and green engineering disciplines and ambitions to stand as a reference for students and lecturers. The readers will find a wealth of knowledge about the fundamentals of unit operations such as extraction and separation while presenting concepts of biorefinery for product and value creation from certain edible seeds. Novelties includes novel approaches for green solvent development in extraction, and examples of life cycle assessment of production systems for certain vegetable oils comprising product, service and waste management systems. Furthermore, this book focuses attention to production, processing, and current applications of palm oil, as an important commodity in Asia and addresses global market changes and important factors that influence its future prospects.

Edible Oil Processing

Edible Oil Processing
  • Author : Wolf Hamm,Richard J. Hamilton,Gijs Calliauw
  • Publisher :Unknown
  • Release Date :2013-05-28
  • Total pages :350
  • ISBN : 9781118541784
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Summary : 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.

Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2013-10-28
  • Total pages :276
  • ISBN : 9780813827674
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Summary : 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 and certifications of fats and oils in foods.

Food Lipids

Food Lipids
  • Author : Casimir C. Akoh,David B. Min
  • Publisher :Unknown
  • Release Date :2002-04-17
  • Total pages :1028
  • ISBN : 0203908813
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Summary : Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa

The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products

The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products
  • Author : G. Hoffmann
  • Publisher :Unknown
  • Release Date :2013-10-22
  • Total pages :400
  • ISBN : 9781483218359
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Summary : 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.

Bleaching and Purifying Fats and Oils

Bleaching and Purifying Fats and Oils
  • Author : Gary R. List
  • Publisher :Unknown
  • Release Date :2009-03-30
  • Total pages :505
  • ISBN : 9780128043509
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Summary : 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 CO2. Finally, various degumming methods improved over the past several decades are discussed Second edition features the progress in the bleaching and purifying of fats and oils since the mid-1990s Includes extensive details on the adsorptive purification of an oil prior to subsequent steps in the process, including refining and deodorization Offers practical considerations for choosing membranes, filtration equipment, and other key economic consideratons

Fats and Oils Handbook (Nahrungsfette und Öle)

Fats and Oils Handbook (Nahrungsfette und Öle)
  • Author : Michael Bockisch
  • Publisher :Unknown
  • Release Date :2015-08-13
  • Total pages :848
  • ISBN : 9780128043554
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Summary : 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, 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

Specialty Oils and Fats in Food and Nutrition

Specialty Oils and Fats in Food and Nutrition
  • Author : Geoff Talbot
  • Publisher :Unknown
  • Release Date :2015-06-29
  • Total pages :384
  • ISBN : 9781782423973
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Summary : 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. Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery

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 :Unknown
  • Release Date :2016-01-19
  • Total pages :564
  • ISBN : 9781630670573
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Summary : 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 from a Patent Perspective

Edible Oil Processing from a Patent Perspective
  • Author : Albert J. Dijkstra
  • Publisher :Unknown
  • Release Date :2012-10-02
  • Total pages :276
  • ISBN : 9781461433514
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Summary : Patent literature has always been a mine of information, but until recently, it was difficult to access. Now, with the Internet, access to all patent documents is almost instantaneous and free. However, interpreting the technical information provided by patent literature requires a certain skill. This monograph aims to provide that skill by explaining patent jargon and providing background information on patenting. Patents dealing with edible oil processing are used to explain various aspects of patenting. To make the explanations less impersonal, some have been larded with personal remarks and experiences. Accordingly, this monograph is intended for scientists and engineers dealing with edible oils and fats who want to extend their sources of technical information. Hopefully, it will inspire them to innovate, help them to avoid duplication, and provide them with some amusement.

Lipid Technologies and Applications

Lipid Technologies and Applications
  • Author : FredB. Padley
  • Publisher :Unknown
  • Release Date :2018-05-02
  • Total pages :848
  • ISBN : 9781351435109
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Summary : ""Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition.

Lipid Oxidation

Lipid Oxidation
  • Author : Amy S. Logan,Uwe Nienaber,Xiangqing (Shawn) Pan
  • Publisher :Unknown
  • Release Date :2015-08-15
  • Total pages :548
  • ISBN : 9780988856516
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Summary : Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers’ acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. Five chapters on naturally-derived antioxidants that focus on applications within food systems Contributors include an international group of leading researchers from academic, industrial, and governmental entities Discusses the oxidative stability of enzymatically produced oils and fats Provides overviews on the complexities of lipid oxidation mechanisms, and emulsion systems most suseptible to rapid lipid oxidation

Edible Fats and Oils: Theory and Practice

Edible Fats and Oils: Theory and Practice
  • Author : A. K. Mukherjee
  • Publisher :Unknown
  • Release Date :2019-11-20
  • Total pages :307
  • ISBN : 9789389482805
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Summary : The processing of edible fats and oils is a very vast arena of technological activities which the undergraduate students of related fields learn in a shorter period of time. The courses on Oil Technology, Food Processing Technology and Chemical Technology include this subject to different levels of studies. However, while studying various aspects of extraction and processing of oils and fats, a major part of scientific discussions on physical and chemical behaviours of oil-bearing substances and lipid components either remain unknown or seems to be critical to the young readers. Since, edible fats and oils are unusually different organic compounds unlike aqueous phase food components; a thorough understanding on their physical properties, reactivity and criteria for stability is necessary at this stage. Such detailed studies are sometimes difficult to understand unless clarified in a step by step and elaborate manner with repeatedly correlating those phenomena in the discussion of various processing steps.

Lipids in Foods

Lipids in Foods
  • Author : Frank D Gunstone,Frank A. Norris
  • Publisher :Unknown
  • Release Date :2013-10-22
  • Total pages :184
  • ISBN : 9781483148847
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Summary : 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 derivatives. These topics include an account of the chemical structure, separation, analysis, biochemistry, physical properties, chemical properties, and synthesis of these compounds. The remaining chapters include the recovery of fats and oils from their sources and the processes of refining, bleaching, hydrogenation, deodorization, fractionating, and interesterification. A segment is devoted to margarines and shortenings and to the problems of flavor stability and antioxidants. This text will be valuable to students wishing to know more about lipids and to those involved in this field of study.

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 :Unknown
  • Release Date :2016-06-23
  • Total pages :168
  • ISBN : 9781483149530
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Summary : 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.

Process-Induced Chemical Changes in Food

Process-Induced Chemical Changes in Food
  • Author : Fereidoon Shahidi,Chi-Tang Ho,Nguyen Van Chuyen
  • Publisher :Unknown
  • Release Date :1998-04-30
  • Total pages :362
  • ISBN : 0306458241
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Summary : Chemical changes that occur in foods during processing and storage are manifold and might be both desirable and undesirable in nature. While many of the processes are carried out intentionally, there are also certain unwanted changes that naturally occur in food and might have to be controlled. Therefore, efforts are made to devise processing technologies in which desirable attributes of foods are retained and their deleterious ef fects are minimized. While proteins, lipids and carbohydrates are the main nutrients of food that are affected by processing, it is their interaction with one another, as well as in volvement oflow-molecular-weight constituents that affects their flavor, color and overall acceptability. Thus, generation of aroma via thermal processing and bioconversion is of utmost importance in food preparation. Furthermore, processing operations must be opti mized in order to eliminate or reduce the content of antinutrients that are present in foods and retain their bioactive components. Therefore, while novel processing technologies such as freezing, irradiation, microwaving, high pressure treatment and fermentation might be employed, control process conditions in a manner that both the desirable sensory attributes and wholesomeness of foods are safeguarded is essential. Obviously, method ologies should also be established to quantitate the changes that occur in foods as a result of processing. This volume was developed from contributions provided by a group of internation ally-recognized lead scientists.

Vegetable Oils in Food Technology

Vegetable Oils in Food Technology
  • Author : F. D. Gunstone
  • Publisher :Unknown
  • Release Date :2002
  • Total pages :337
  • ISBN : 1841273317
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Summary : 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. The volume provides a source of concentrated but accessible information on the composition, properties and uses of the vegetable oils commonly found within the food industry. It includes the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. The major food uses are linked, wherever possible, to the composition and properties of the oils. This is a book for food scientists and technologists, chemists and technologists working in oils and fats processing, analytical chemists and quality assurance personnel.

The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products

The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products
  • Author : G. Hoffmann
  • Publisher :Unknown
  • Release Date :2013-10-22
  • Total pages :400
  • ISBN : 9781483218359
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Summary : 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 of Oils and Fats

The Chemistry of Oils and Fats
  • Author : Frank Gunstone
  • Publisher :Unknown
  • Release Date :2009-02-12
  • Total pages :304
  • ISBN : 9781405150026
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Summary : 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.

Functional Dietary Lipids

Functional Dietary Lipids
  • Author : Thomas Sanders
  • Publisher :Unknown
  • Release Date :2015-11-18
  • Total pages :332
  • ISBN : 9781782422570
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Summary : Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. Comprehensively examines the functionality and nutritional benefits of dietary fat in food Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more Considers manufacturing issues of dietary fat in foods Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims