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Development And Processing Of Vegetable Oils For Human Nutrition
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Book Synopsis Development and Processing of Vegetable Oils for Human Nutrition by : Roman Przybylski
Download or read book Development and Processing of Vegetable Oils for Human Nutrition written by Roman Przybylski and published by The American Oil Chemists Society. This book was released on 1995 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: Development and Processing of Vegetable Oils for Human Nutrition provides the reader with up-to-date information about vegetable oils: from nutrition and food industry requirements through genetic modification and seed production to regulatory aspects of new oils and crops. This book is a valuable resource for oilseed processors, producers, breeders, agronomists, crop biochemists, nutritionists, regulatory authorities/agencies, and animal scientists.
Book Synopsis Nutritionally Enhanced Edible Oil Processing by : Nurhan Turgut Dunford
Download or read book Nutritionally Enhanced Edible Oil Processing written by Nurhan Turgut Dunford and published by AOCS Publishing. This book was released on 2004-04-30 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides a summary of research to help in the attainment of higher yields of beneficial compounds naturally present in edible fats and oils that can be obtained through new refining techniques or modifications of conventional methods, potentially leading to use of these products for disease prevention and treatment. It also provides a summary of research on modifications of natural lipids. The major emphasis is on vegetable sources of oils. Oil and oilseed processing is very complex, involving a number of unit operations. Readers will find this book helpful in learning about the fundamental concepts and practical information on oil and oilseed processing and their relevance to human nutrition and health.
Book Synopsis Specialty Oils and Fats in Food and Nutrition by : Geoff Talbot
Download or read book Specialty Oils and Fats in Food and Nutrition written by Geoff Talbot and published by Woodhead Publishing. This book was released on 2015-06-29 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
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 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 Fats and Oils by : Richard D. O'Brien
Download or read book Fats and Oils written by Richard D. O'Brien and published by CRC Press. This book was released on 2008-12-05 with total page 766 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, Fats and Oils: Formulating and Processing for Applications, Third Edition delineates up-to-date processing procedures and formulation techniques as well a
Book Synopsis Lipids and Edible Oils by : Charis M. Galanakis
Download or read book Lipids and Edible Oils written by Charis M. Galanakis and published by Academic Press. This book was released on 2019-10-05 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Download or read book Food Processing written by J. Scott Smith and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
Book Synopsis Vegetable Oils in Food Technology by : Frank Gunstone
Download or read book Vegetable Oils in Food Technology written by Frank Gunstone and published by John Wiley & Sons. This book was released on 2011-03-01 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Green Sustainable Process for Chemical and Environmental Engineering and Science by : Dr. Inamuddin
Download or read book Green Sustainable Process for Chemical and Environmental Engineering and Science written by Dr. Inamuddin and published by Elsevier. This book was released on 2020-11-19 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: Green Sustainable Process for Chemical and Environmental Engineering and Science: Plant-Derived Green Solvents: Properties and Applications provide a comprehensive review on the green solvents such as bio solvents, terpenes, neem, alkyl phenols, cyrene, limenone, and ethyl lactate, etc. which are derived from plant sources. Chapters discuss introduction, properties, and advantages to the practical use of plant-derived solvents. Plants-derived solvents are an excellent choice for real-world applications to reduce the environmental and health safety considerations. This book is the result of commitments by top researchers in the field of biosolvents from various backgrounds and fields of expertise. This book is a one-stop reference for plant solvents and overviews up-to-date accounts in the field of modern applications and the first book in this research community. Introduces properties and application of green solvents from plants Gives an in-depth accounts on plant-derived solvents for various applications Outlines the benefits and possibilities of plant-derived solvents vs conventional solvents Outlines eco-friendly green solvents synthesis, properties and applications Key references to obtain great results in plant-derived green solvents
Book Synopsis Functional Foods by : Giuseppe Mazza
Download or read book Functional Foods written by Giuseppe Mazza and published by CRC Press. This book was released on 1998-06-19 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: This major reference provides a comprehensive treatment of the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It assembles, in one volume, extensive recent information on the nature and physiological effects of biologically-active components of major plant foods-cereals, oilseeds, fruits, and vegetables-and dairy and fish products. For the first time in any reference work, internationally renowned specialists discuss how to manufacture and evaluate food products with health enhancing effects, using both traditional and novel processing methods. Entire chapters are devoted to functional food products from oats, wheat, rice, flaxseed, mustard, fruits, vegetables, fish, and dairy products. The chapter on designer vegetable oils covers all the recent developments in vegetable oils, including genetically modified oils and engineering and production of structured lipids. Functional products from quinoa, amaranth, beans, ginseng, echinacea, and other botanicals are covered in separate chapters. An authoritative final chapter discusses the present regulatory status of functional foods in the U. S., Japan, Canada, and the European Union. This chapter also discusses the assessment of natural products for use in promoting human health and as medicinal agents, considers where the burden of proof lies for showing the effect of a food product on a physiological or biochemical process, and explores the costs of making health claim. This comprehensive volume serves the information needs of food scientists and technologists, food process engineers, biochemists, nutritionists, public health professionals, and entrepreneurs involved in the design, processing, and marketing of new functional food products. Anyone who believes in the need for real foods that combine nutritional and medical benefits and who believes that such foods can be produced, will find this book invaluable.
Book Synopsis Encyclopedia of Food Grains by : Colin W Wrigley
Download or read book Encyclopedia of Food Grains written by Colin W Wrigley and published by Academic Press. This book was released on 2015-12-17 with total page 1956 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further
Book Synopsis Modern Technology Of Oils, Fats & Its Derivatives (2nd Revised Edition) by : NIIR Board
Download or read book Modern Technology Of Oils, Fats & Its Derivatives (2nd Revised Edition) written by NIIR Board and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2013-02-05 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Until recently fats and oils have been in surplus, and considered a relatively low value byproduct. Only recently have energy uses of fats and oils begun to be economically viable. Food value of fats and oils is still far above the energy value of fats and oils. Industrial and technical value of fats and oils is still above the energy value of fats and oils. Animal feeds value of fats and oils tends to remain below the energy value of fats and oils. With development of new technology oils and fats industry has undergone a number of changes and challenges that have prompted the development of new technologies, and processing techniques. Oils and fats constitute one of the major classes of food products. In fact oils and fats are almost omnipresent in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary; they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieve a balanced diet. They are essential constituents of all forms of plant and animal life. Oils and fats occur naturally in many of our foods, such as dairy products, meats, poultry, and vegetable oil seeds. India is the biggest supplier of greater variety of vegetable oil and still the resources are abundant. The applications of oils are also seen in paints, varnishes and related products. Since the use of oils and fats in our daily life is very noticeable the market demands of these products are splendid. Special efforts has been made to include all the valuable information about the oils, fats and its derivatives which integrates all aspects of food oils and fats from chemistry to food processing to nutrition. The book includes sources, utilization and classification of oil and fats followed by the next chapter that contain details in physical properties of fat and fatty acids. Exquisite reactions of fat and fatty acids are also included in the later chapter. It also focuses majorly in fractionation of fat and fatty acids, solidification, homogenization and emulsification, extraction of fats and oils from the various sources, detail application in paints, varnishes, and related products is also included. It also provides accessible, concentrated information on the composition, properties, and uses of the oils derived as the major product followed by modifications of these oils that are commercially available by means of refining, bleaching and deodorization unit with detailed manufacturing process, flow diagram and other related information of important oils, fats and their derivatives. Special content on machinery equipment photographs along with supplier details has also been included. We hope that this book turns out to be considerate to all the entrepreneurs, technocrats, food technologists and others linked with this industry. 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Book Synopsis Dietary Fats and Oils in Human Nutrition by : Food and Agriculture Organization of the United Nations
Download or read book Dietary Fats and Oils in Human Nutrition written by Food and Agriculture Organization of the United Nations and published by . This book was released on 1977 with total page 108 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: A Joint FAO/WHO Expert Consultation on the Role ofDietary Fats and Oils in Human Nutrition addressed the implications of dietary fats and oils on human nutrition in light of positive and negative effects. Two considerations were discussed: 1) importance of fats in foods; 2) safety aspects. Dietary fat has five important functions; 1) energysource; 2) cell structure and membrane functions; 3) fatty acid source for cell structures and prostaglandin synthesis;4) a vehicle for oil-soluble vitamins; 5) control of blood lipids. Fat contributes to food palatability and is important in cooking and food processing. Safety factors revolve around fat-deficient diets and conditions caused by overconsumption. The synthesis of papers covers current knowledge of fat as an energy source, fat's use in adult andchild feeding, essential fatty acids, developmental role of fatty acids, fat in disease prevention, nutritive values, consumption patterns, and food production issues.
Book Synopsis Handbook of Food Science, Technology, and Engineering - 4 Volume Set by : Y. H. Hui
Download or read book Handbook of Food Science, Technology, and Engineering - 4 Volume Set written by Y. H. Hui and published by CRC Press. This book was released on 2005-12-19 with total page 3632 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Author :Food and Agriculture Organization of the United Nations Publisher :Food & Agriculture Org. ISBN 13 :9789251036211 Total Pages :176 pages Book Rating :4.0/5 (362 download)
Book Synopsis Fats and Oils in Human Nutrition by : Food and Agriculture Organization of the United Nations
Download or read book Fats and Oils in Human Nutrition written by Food and Agriculture Organization of the United Nations and published by Food & Agriculture Org.. This book was released on 1994 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: In their efforts to improve nutrition, the Food and Agriculture Organization of the United Nations and the World Health Organization convene expert consultations to provide advice to developing and developed countries. Fats and Oils in Human Nutrition: report of a joint expert consultation reviews the most recent scientific information on this crucial topic and presents the experts' recommendations. Key issues which may influence consumption, health, food production and processing, food marketing and nutrition education are discussed. The report contains recommendations about desirable minimum and maximum intakes of fats; maternal and infant nutrition; essential fatty acids; saturated, unsaturated and isomeric fatty acids; antioxidants; and scientific and programmatic needs. An extensive bibliography is included.
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.
