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Lipids and Edible Oils

Lipids and Edible Oils
Properties, Processing and Applications

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2019-10-05
  • Pages : 372
  • ISBN : 0128173726
  • Language : En, Es, Fr & De
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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. 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

Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils
A Book

by Anonim

  • Publisher : John Wiley & Sons
  • Release : 2013-10-28
  • Pages : 276
  • ISBN : 0813827671
  • Language : En, Es, Fr & De
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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.

Edible Fats and Oils: Theory and Practice

Edible Fats and Oils: Theory and Practice
A Book

by A. K. Mukherjee

  • Publisher : Evincepub Publishing
  • Release : 2019-11-20
  • Pages : 307
  • ISBN : 9389482801
  • Language : En, Es, Fr & De
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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.

Edible Oil Processing

Edible Oil Processing
A Book

by Wolf Hamm,Richard J. Hamilton,Gijs Calliauw

  • Publisher : John Wiley & Sons
  • Release : 2013-05-28
  • Pages : 350
  • ISBN : 1118541782
  • Language : En, Es, Fr & De
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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.

Edible Oil Processing from a Patent Perspective

Edible Oil Processing from a Patent Perspective
A Book

by Albert J. Dijkstra

  • Publisher : Springer Science & Business Media
  • Release : 2012-10-02
  • Pages : 276
  • ISBN : 1461433517
  • Language : En, Es, Fr & De
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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.

Food Lipids

Food Lipids
Chemistry, Nutrition, and Biotechnology, Second Edition

by Casimir C. Akoh,David B. Min

  • Publisher : CRC Press
  • Release : 2002-04-17
  • Pages : 1028
  • ISBN : 9780203908815
  • Language : En, Es, Fr & De
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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

Oils and Fats in the Food Industry

Oils and Fats in the Food Industry
A Book

by Frank Gunstone

  • Publisher : John Wiley & Sons
  • Release : 2009-01-21
  • Pages : 160
  • ISBN : 1444302434
  • Language : En, Es, Fr & De
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Oils and fats are almost ubiquitous in food processing –whether naturally occurring in foods or added as ingredients forfunctional benefits and, despite the impression given by severalsources to the contrary, they remain an essential part of the humandiet. However, it is increasingly apparent that both the quantityand the quality of the fat consumed are vital to achieving abalanced diet. Health concerns regarding high-fat diets continue tohave a high profile, and still represent a pressing issue for foodmanufacturers. This volume provides a concise and easy-to-use reference on thenature of oils and fats for those working in the food industry andfor those in the media seeking to advise the public on consumption.Written in a style that makes the concepts and informationcontained easily accessible, and using a minimum of chemicalstructures, the nature and composition of the constituents of oilsand fats are explained. The major sources of food lipids (vegetableand animal fats) are outlined, along with their physicalcharacteristics. The book also focuses on the current main concernsof the food industry regarding oils and fats use, including: thenutritional properties of fats and oils and their variouscomponents; links between chemical structure and physiologicalproperties; and the role of lipids in some of the more importantdisease conditions such as obesity, diabetes, coronary heartdisease and cancer. The final chapter is devoted to a descriptionof the most common food uses of oils and fats. The book will be of interest to food industry professionals,students or others who require a working knowledge of oils and fatsin the food industry.

Lipids in Food Flavors

Lipids in Food Flavors
A Book

by Chi-Tang Ho,American Chemical Society. Meeting,Thomas G. Hartman

  • Publisher : Wiley-VCH
  • Release : 1994-10-13
  • Pages : 333
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Examines the interaction of lipid oxidation and Maillard reaction for the generation of flavor compounds. Features new isolation and analysis techniques, including dynamic headspace analysis, to evaluate flavors generated from lipid-containing foods. Discusses the effects of processing and storage on the flavors of processed foods. Examines the generation of flavors from lipoxygenase pathways and the production of flavors by biotechnology.

Bleaching and Purifying Fats and Oils

Bleaching and Purifying Fats and Oils
Theory and Practice

by Gary R. List

  • Publisher : Elsevier
  • Release : 2009-03-30
  • Pages : 505
  • ISBN : 0128043504
  • Language : En, Es, Fr & De
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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

Library of Congress Subject Headings

Library of Congress Subject Headings
A Book

by Library of Congress

  • Publisher : Unknown Publisher
  • Release : 2013
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Vegetable Oils in Food Technology

Vegetable Oils in Food Technology
Composition, Properties and Uses

by Frank Gunstone

  • Publisher : John Wiley & Sons
  • Release : 2011-03-01
  • Pages : 376
  • ISBN : 1444339915
  • Language : En, Es, Fr & De
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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. Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry. Chapters are devoted to each type of oil, and an introductory chapter by the Editor provides an overview of the current production and trade picture globally. The book includes coverage of the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. The major food applications are linked, wherever possible, to the composition and properties of the oils. This new edition widens the range of oils covered, addresses issues related to trans fats reduction, and new composition data is included throughout. The book is an essential resource for food scientists and technologists who use vegetable oils in food processing; chemists and technologists working in oils and fats processing; and analytical chemists and quality assurance personnel. Praise for the first edition: "This excellent book consists of 337 pages in 11 chapters, written by 13 experts from six countries...the important vegetable oils are dealt with in great detail. With obesity on all out lips...this book also rightly defends itself and its content - namely, that all vegetable oils, when used correctly and of course in moderation, are indeed necessary to all of us." –Food & Beverage Reporter "Overall, the book covers all of the major oils which the potential reader is likely to approach it for... covers a wide range of topics from production, through composition to nutritional aspects... The volume is well indexed, particularly for the individual subject oils, and it is easy to find specific topics within its chapters." –Food Science and Technology "This latest book edited by Professor Gunstone belongs to the kind of books where the reader rapidly knows it will bring him a wealth of updated information concentrated in one book. The goal to 'serve as a rich source of data' on the thirteen major oils and their important minor components has been attained. There is a need for books of such quality." –European Journal of Lipid Science and Technology

Food Lipids

Food Lipids
Chemistry, Nutrition, and Biotechnology, Third Edition

by David B. Min

  • Publisher : CRC Press
  • Release : 2008-03-17
  • Pages : 928
  • ISBN : 1420046640
  • Language : En, Es, Fr & De
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Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.

Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition

Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition
A Book

by Zdzislaw Z. E. Sikorski,Anna Kolakowska

  • Publisher : CRC Press
  • Release : 2010-11-04
  • Pages : 512
  • ISBN : 9781439802380
  • Language : En, Es, Fr & De
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Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzisław E. Sikorski and Anna Kołakowska, this completely revised and updated edition presents eight entirely new chapters. Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource: Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids Examines the contents of lipids in plants, fish, milk, meat, and eggs Describes advances in methods of physical, chemical, and biochemical analyses Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods Provides a biochemist’s view of lipid oxidation and antioxidants—crucial for the sensory and nutritive aspects of food quality Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.

New Sources of Fats and Oils

New Sources of Fats and Oils
A Book

by Everett H. Pryde

  • Publisher : The American Oil Chemists Society
  • Release : 1981-06
  • Pages : 340
  • ISBN : 9780935315066
  • Language : En, Es, Fr & De
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Background information; Edible oils from herbaceous crops; Edible fat from animal sources; Oils from tree crops; Oils from unconventional sources; Indutrial oils.

Handbook of Functional Lipids

Handbook of Functional Lipids
A Book

by Casimir C. Akoh

  • Publisher : CRC Press
  • Release : 2005-07-18
  • Pages : 544
  • ISBN : 9781420039184
  • Language : En, Es, Fr & De
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Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation between dietary lipids and health, there has not been a single-source guide specifically devoted to functional lipids - until now. The Handbook of Functional Lipids is a comprehensive reference that illustrates the science and applications of lipids in foods. The editor has divided the text into four parts for easy reference regarding topics that: explore the isolation, production, and concentration of functional lipids; explain how lipids provide food functionality; determine how lipids are engaged in health and nutritional functionality; and examine the role of biotechnology in functional lipids and discern their market potential. These sections synthesize the collaborative efforts of international experts at the forefront of lipid science and technology. They provide in-depth treatment for each subject in a straightforward and easy to read manner, making the Handbook of Functional Lipids a must-have resource for those interested in this rapidly growing field.

Lipid Analysis in Oils and Fats

Lipid Analysis in Oils and Fats
A Book

by R.J. Hamilton

  • Publisher : Springer Science & Business Media
  • Release : 1998
  • Pages : 385
  • ISBN : 9780751404142
  • Language : En, Es, Fr & De
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This book focuses on the developments in the field of lipid analysis, providing an up-to-date review of the analytical techniques available to chemists and technologists to identify complex molecules. The requisite theoretical background will be provided for individual techniques, together with their strengths and weaknesses, and a guide to the enormous range of commercial applications. It will be an invaluable reference source to all sectors of the oils and fats industry where accurate labeling of foods, food contamination and adulteration are issues of increasing interest and concern.

Processing Contaminants in Edible Oils

Processing Contaminants in Edible Oils
MCPD and Glycidyl Esters

by Anonim

  • Publisher : Elsevier
  • Release : 2015-08-15
  • Pages : 212
  • ISBN : 1630670316
  • Language : En, Es, Fr & De
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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 approaches for the removal of these contaminants after the completion of processing. Analytical strategies for accurate detection and quantitation of MCPD and glycidyl esters are covered, along with current information on their toxicological properties. This book serves as a single point of reference for the significant research related to these contaminants. 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 the analytical strategies for accurate detection and quantitation of the contaminants along with their toxicological properties.

Food Oils and Fats: Technology, Utilization and Nutrition

Food Oils and Fats: Technology, Utilization and Nutrition
A Book

by H.W. Lawson

  • Publisher : Springer Science & Business Media
  • Release : 1995-12-31
  • Pages : 339
  • ISBN : 9780412988417
  • Language : En, Es, Fr & De
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This basic reference provides comprehensive and detailed coverage of food oils and fats in a practical, how-to format. The book integrates all aspects of food oils and fats from chemistry to food processing to nutrition. Three in-depth sections discuss sources; physical and chemical properties, and processing; manufacturing techniques such as deep frying, griddling, and baking; products such as salad dressings, butter, and dairy product substitutes; the latest analytical and sensory evaluation techniques; flavor control, and nutrition. The book features the latest information on flavor measurement and alteration, product development and cost-effective use of oils and fats in production.

Chemical Technology: Edible oils and fats, animal food products, material resources

Chemical Technology: Edible oils and fats, animal food products, material resources
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1975
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Lipid Oxidation

Lipid Oxidation
Challenges in Food Systems

by Amy S. Logan,Uwe Nienaber,Xiangqing (Shawn) Pan

  • Publisher : Elsevier
  • Release : 2015-08-15
  • Pages : 548
  • ISBN : 0988856514
  • Language : En, Es, Fr & De
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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