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Book Synopsis Bailey's Industrial Oil and Fat Products by : Alton Edward Bailey
Download or read book Bailey's Industrial Oil and Fat Products written by Alton Edward Bailey and published by Wiley-Interscience. This book was released on 1985 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: The third volume in the most comprehensive reference on modern technical processes involving oil and fat products. Contains new material on fractionation and winterization, margarine shortenings and speciality fats, deodorization/physical refining, instrument analysis and quality control, sensory evaluation, storage, handling and stabilization of finished products and packaging.
Book Synopsis Bailey's Industrial Oil and Fat Products, 7 Volume Set by : Fereidoon Shahidi
Download or read book Bailey's Industrial Oil and Fat Products, 7 Volume Set written by Fereidoon Shahidi and published by Wiley. This book was released on 2020-05-04 with total page 4480 pages. Available in PDF, EPUB and Kindle. Book excerpt: The new seventh edition of the industry bible of oils and fats processing, extensively revised, expanded, and updated. Bailey's Industrial Oil and Fat Products is the definitive reference source on the food chemistry and processing technology of edible oils and oil-derived nonedible byproducts. Spanning seven themed volumes, this comprehensive work features contributions from more than 100 internationally recognized experts in their respective fields. The new seventh edition has been exhaustively updated and expanded to reflect the latest technical developments and industry trends. Each volume covers a specific area, including edible oil and fat products and applications, processing technologies, chemistry, properties, and safety. This edition includes extensive new or revised content in every chapter, featuring a brand new eighteen-chapter volume focusing on lipids and their relationship to human health and disease. New topics include polar lipids, analysis of lipid triacylglycerols, toxicity of lipid oxidation products, improving oils and oilseeds through crop genetics, marine oils as biodiesel, camelina and other high alpha-linolenic acid oils, medium-chain oils, fats and oils in fish feed formulation, new zero trans formulations, lipids in neurodegenerative diseases, and many more. The industry-standard reference for over seven decades, this authoritative work: Provides the most comprehensive coverage of the field available Represents a 50% expansion over the previous edition, featuring more than 100 chapters Features 30 new chapters and exhaustive revisions throughout Includes thorough coverage of industrial and specialty oils and oil products Available as a complete seven-volume set, individual print volumes, and a fully searchable online product, Bailey's Industrial Oil and Fat Products, Seventh Edition remains the primary source of information on oils and fats for industry, government, and academia.
Book Synopsis Bailey's Industrial Oil and Fat Products by : Alton Edward Bailey
Download or read book Bailey's Industrial Oil and Fat Products written by Alton Edward Bailey and published by . This book was released on 1979 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Bailey's Industrial Oil and Fat Products, , 6 Volume Set by : Fereidoon Shahidi
Download or read book Bailey's Industrial Oil and Fat Products, , 6 Volume Set written by Fereidoon Shahidi and published by Wiley-Interscience. This book was released on 2005-04-07 with total page 3616 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This sixth edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self-contained index for that particular volume.
Book Synopsis Edible Oil Processing by : Wolf Hamm
Download or read book Edible Oil Processing written by Wolf Hamm and published by John Wiley & Sons. This book was released on 2013-08-05 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Processing and Nutrition of Fats and Oils by :
Download or read book Processing and Nutrition of Fats and Oils written by and published by John Wiley & Sons. This book was released on 2013-07-25 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Bailey's Industrial Oil and Fat Products: Edible oil and fat products : processing technology by : Alton Edward Bailey
Download or read book Bailey's Industrial Oil and Fat Products: Edible oil and fat products : processing technology written by Alton Edward Bailey and published by . This book was released on 1996 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Emulsifiers and Their Applications by : Richard W Hartel
Download or read book Food Emulsifiers and Their Applications written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Book Synopsis Bailey's Industrial Oil and Fat Products, Industrial and Consumer Nonedible Products from Oils and Fats by : Y. H. Hui
Download or read book Bailey's Industrial Oil and Fat Products, Industrial and Consumer Nonedible Products from Oils and Fats written by Y. H. Hui and published by Wiley-Interscience. This book was released on 1996-01-05 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products by : Y. H. Hui
Download or read book Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products written by Y. H. Hui and published by Wiley-Interscience. This book was released on 1996-01-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This edition of the reference work covers the modern technical processes involved in oil and fat production, including the theory and practice of handling, formulating, and isolating oils and fats; analytical methods and uses; and the background required for the development of new products. Volumes 1 to 4 in the series focus on edible oil and fat products, while the 5th and final volume concentrates on industrial and consumer products such as pharmaceuticals, cosmetics and detergents.
Book Synopsis Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products by : Y. H. Hui
Download or read book Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products written by Y. H. Hui and published by Wiley-Interscience. This book was released on 1995-11-17 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Bailey's Industrial Oil & Fat Products: Edible oil and fat products : edible oils by : Alton Edward Bailey
Download or read book Bailey's Industrial Oil & Fat Products: Edible oil and fat products : edible oils written by Alton Edward Bailey and published by . This book was released on 2005 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Oils and Fats written by H.W. Lawson and published by Springer. This book was released on 2011-09-17 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as sociated with the Food Processing and Foodservice industries. Chapters one through six deal with the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re placements. The last four chapters contain a most complete and up to-date treatment of nutrition, as well as the latest developments in analytical methods, flavor, and product development as they relate to oils and fats. This book contains the necessary information for an understand ing of how oils and fats are used in the food industry and how this information is used to set standards and meet performance goals. In a thoroughly readable way it is a how-to-do, hands-on treatise on using oils and fats for every major food use. ix Acknowledgments I gratefully acknowledge many friends at Procter & Gamble who provided updated material, some currently employed and some re cently retired. Fred J. Baur, formerly of Procter & Gamble, wrote the updated chapters related to Analytical Methods, Flavor, Nutri tion, and Dietary Considerations.
Book Synopsis Oil and Oilseed Processing by : Tomás Lafarga
Download or read book Oil and Oilseed Processing written by Tomás Lafarga and published by John Wiley & Sons. This book was released on 2021-04-19 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oil and Oilseed Processing The latest information available on oil and oilseed processing Oil and Oilseed Processing offers a comprehensive text that explores both the conventional and novel “green” extraction methods used to extract oils from seeds. The authors—noted experts on the topic—examine the positive aspects of operations in processing oil and oilseeds and present the processing concepts, principles, effects on quality, as well as the stability characteristics, limitations, and challenges. Due to the economic implications associated with the overproduction of seed oils, the book includes pertinent information on vegetable and animal-derived oils for industrial applications. The authors also explore recent applications and future perspectives for vegetable and animal oils use in the food and non-food industry. Safety concerns regarding oil and oilseed processing and waste valorisation are also covered in-depth. This important guide: Explores the traditional and new extraction methods used to extract oils from seeds Contains the most up-to-date insight into oil and oilseed processing Focuses on the areas of oil processing, safety, quality, and nutritional evaluation Written for food scientists and professional food technologists, Oil and Oilseed Processing is the only book on the market that contains the most recent information on all aspects of oil and oilseed processing.
Book Synopsis Bailey's Industrial Oil and Fat Products, Industrial and Nonedible Products from Oils and Fats by : Fereidoon Shahidi
Download or read book Bailey's Industrial Oil and Fat Products, Industrial and Nonedible Products from Oils and Fats written by Fereidoon Shahidi and published by John Wiley & Sons. This book was released on 2005-04-08 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bailey’s Industrial Oil and Fat Products Industrial and Nonedible Products from Oils and Fats
Book Synopsis Vegetable Oils in Food Technology by : Frank D. Gunstone
Download or read book Vegetable Oils in Food Technology written by Frank D. Gunstone and published by CRC Press. This book was released on 2002-10-18 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vegetable Oils in Food Technology focuses on the major sources of lipids and the micronutrients that they contain. The book provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. It includes 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.
Book Synopsis Bailey's Industrial Oil & Fat Products: Edible oil and fat products : products and applications by : Alton Edward Bailey
Download or read book Bailey's Industrial Oil & Fat Products: Edible oil and fat products : products and applications written by Alton Edward Bailey and published by . This book was released on 2005 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
