Lipids and Edible Oils

Produk Detail:
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Pages : 372 pages
  • ISBN : 0128173726
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Lipids and Edible Oils

Download or Read online Lipids and Edible Oils full in PDF, ePub and kindle. this book written by Charis M. Galanakis and published by Academic Press which was released on 05 October 2019 with total page 372 pages. We cannot guarantee that Lipids and Edible 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. 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

Lipids and Edible Oils

Lipids and Edible Oils
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 05 October 2019
GET THIS BOOK Lipids and Edible Oils

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

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 : Elsevier
  • Release : 23 June 2016
GET THIS BOOK The Chemistry and Technology of Edible Oils and Fats

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

Food Lipids

Food Lipids
  • Author : Casimir C. Akoh
  • Publisher : CRC Press
  • Release : 16 March 2017
GET THIS BOOK Food Lipids

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol

Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils
  • Author : Anonim
  • Publisher : John Wiley & Sons
  • Release : 28 October 2013
GET THIS BOOK Processing and Nutrition of Fats and Oils

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

Introduction to Fats and Oils Technology

Introduction to Fats and Oils Technology
  • Author : Richard D. O'Brien,Walter E. Farr,Peter J. Wan
  • Publisher : Amer Oil Chemists Society
  • Release : 04 July 2022
GET THIS BOOK Introduction to Fats and Oils Technology

Since the first edition was introduced, the fats and oils industry has undergone a number of changes and challenges that have prompted the development of new and revised products, technologies, and processing techniques. This second edition provides a more complete coverage of the pertinent subjects in fats and oils technology. At the same time it follows the original objective, i.e., to provide an overview of the fats and oils industry and serve as a starting point for new fats

Bleaching and Purifying Fats and Oils

Bleaching and Purifying Fats and Oils
  • Author : Gary R. List
  • Publisher : Elsevier
  • Release : 30 March 2009
GET THIS BOOK Bleaching and Purifying Fats and Oils

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

Edible Oil Processing

Edible Oil Processing
  • Author : Wolf Hamm,Richard John Hamilton
  • Publisher : Wiley-Blackwell
  • Release : 04 July 2022
GET THIS BOOK Edible Oil Processing

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

Process Induced Chemical Changes in Food

Process Induced Chemical Changes in Food
  • Author : Fereidoon Shahidi,Chi-Tang Ho,Nguyen Van Chuyen
  • Publisher : Springer Science & Business Media
  • Release : 30 April 1998
GET THIS BOOK Process Induced Chemical Changes in Food

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

Trans Fatty Acids

Trans Fatty Acids
  • Author : Albert J. Dijkstra,Richard J. Hamilton,Wolf Hamm
  • Publisher : John Wiley & Sons
  • Release : 30 April 2008
GET THIS BOOK Trans Fatty Acids

Trans fatty acids (TFAs) have been used for many years to impart desirable physical characteristics to fats and fat blends used in food manufacturing. However, clinical trials and epidemiological studies conducted over the last thirty years have shown that TFAs can increase “bad” cholesterol levels in the blood while reducing “good” cholesterol. Accordingly, they are also linked with increased risks of coronary heart disease, thrombosis and strokes. For this reason, the food industry has been obliged to find alternatives to

Food Lipids

Food Lipids
  • Author : David B. Min
  • Publisher : CRC Press
  • Release : 17 March 2008
GET THIS BOOK Food Lipids

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

Food Lipids

Food Lipids
  • Author : Casimir C. Akoh
  • Publisher : CRC Press
  • Release : 16 March 2017
GET THIS BOOK Food Lipids

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol