High Oleic Oils

Produk Detail:
  • Author : Frank J. Flider
  • Publisher : Academic Press and AOCS Press
  • Pages : 288 pages
  • ISBN : 9780128229125
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>High Oleic Oils

Download or Read online High Oleic Oils full in PDF, ePub and kindle. this book written by Frank J. Flider and published by Academic Press and AOCS Press which was released on 15 November 2021 with total page 288 pages. We cannot guarantee that High Oleic Oils book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. High Oleic Oils: Development, Properties and Uses is the first complete reference to address practical applications for this new and dynamic category of fats and oils that are essentially replacing partially hydrogenated oils in a variety of food and non-food uses. As a category, high oleic oils are highly stable, but like other fats and oils, there are differences in the composition and applications of the various types of high oleic oils. Their compositions allow for the production of a range of frying oils, increased shelf-life foods, functional shortenings and hard fats, and even industrial products not easily produced with non-high oleic oils. Information and know-how on these applications and advantages has been in high demand and short supply until now. Based on extensive commercial experience, seminars and presentations, Editor Frank Flider has identified common customer questions, needs and concerns about high oleic oils and addresses them in this single comprehensive volume outlining development, composition and utilization of high oleic oils. Through the individual expertise of a highly qualified team of contributing authors, High Oleic Oils: Development, Properties and Uses outlines the development, composition and utilization of these oils, making it of value to a wide range of readers, including the research and development industry and academic researchers. Details the development and technology behind today's high oleic crops and oils as well as the history and background of many naturally occurring oleic oils Describes high oleic oils' nutritional and compositional advantages over PHOs and lower oleic oils Presents unbiased, non-commercial, science-based and objective insights, deliberately balanced to represent high oleic oil varieties equally Addresses transgenic insights as well as new state-of-the-art and future development technologies

High Oleic Oils

High Oleic Oils
  • Author : Frank J. Flider
  • Publisher : Academic Press and AOCS Press
  • Release : 15 November 2021
GET THIS BOOK High Oleic Oils

High Oleic Oils: Development, Properties and Uses is the first complete reference to address practical applications for this new and dynamic category of fats and oils that are essentially replacing partially hydrogenated oils in a variety of food and non-food uses. As a category, high oleic oils are highly stable, but like other fats and oils, there are differences in the composition and applications of the various types of high oleic oils. Their compositions allow for the production of a

Vegetable Oils in Food Technology

Vegetable Oils in Food Technology
  • Author : Frank Gunstone
  • Publisher : John Wiley & Sons
  • Release : 01 March 2011
GET THIS BOOK Vegetable Oils in Food Technology

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

Sustaining Global Food Security

Sustaining Global Food Security
  • Author : Robert Zeigler
  • Publisher : CSIRO PUBLISHING
  • Release : 09 October 2019
GET THIS BOOK Sustaining Global Food Security

Population growth alone dictates that global food supplies must increase by over 50% in coming decades. Advances in technology offer an array of opportunities to meet this demand, but history shows that these can be fully realised only within an enabling policy environment. Sustaining Global Food Security makes a compelling case that recent technological breakthroughs can move the planet towards a secure and sustainable food supply only if new policies are designed that allow their full expression. Bob Zeigler has brought

Enzymatic Interesterification of Coconut and High Oleic Sunflower Oils for Edible Film Application and Sensory Evaluation

Enzymatic Interesterification of Coconut and High Oleic Sunflower Oils for Edible Film Application and Sensory Evaluation
  • Author : Maria Alejandra Moore
  • Publisher : Unknown
  • Release : 06 May 2021
GET THIS BOOK Enzymatic Interesterification of Coconut and High Oleic Sunflower Oils for Edible Film Application and Sensory Evaluation

Blends (60:40, 70:30 and 80:20 (w/w)) of coconut (CO) and high oleic sunflower oils (HOSO) were interesterified using immobilized enzyme, Lipozyme℗ʼ TL IM, to increase the oleic acid content at the sn-2 position. The 60:40 interesterified product (IP6) was used to further investigate the use of IP in edible films based on significant difference in tensile strength, elongation break, and oleic acid content at the sn-2 position. The IP6 was produced on a large scale and fortified with natural tocopherols to prevent lipid

Trait Modified Oils in Foods

Trait Modified Oils in Foods
  • Author : Frank T. Orthoefer,Gary R. List
  • Publisher : John Wiley & Sons
  • Release : 03 August 2015
GET THIS BOOK Trait Modified Oils in Foods

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future