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Standard Methods For The Analysis Of Oils Fats And Derivatives
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Book Synopsis Standard Methods for the Analysis of Oils, Fats and Derivatives by : C. Paquot
Download or read book Standard Methods for the Analysis of Oils, Fats and Derivatives written by C. Paquot and published by Elsevier. This book was released on 2013-10-22 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: Standard Methods for the analysis of Oils, Fats and Derivatives Sixth Edition, Part 1 (Sections I and II) describes the methods of analysis, which have been adopted and edited by the Commission on Oils, Fats and Derivatives. This book is composed of two sections. The first section deals with the presentation of standard methods and procedure for oleaginous seeds and fruits analysis of oil, fats, and their derivatives. The next section describes the determination procedure of physico-chemical properties of determined oil, fats, and derivatives. Such characteristics include density, refractive index, color, dilatation, acid, ester, iodine value, and moisture and volatile matter content This book will prove useful to analytical chemists and researchers in the allied fields.
Book Synopsis Standard methods for the analysis of oils, fats and derivatives by : C. Paquot
Download or read book Standard methods for the analysis of oils, fats and derivatives written by C. Paquot and published by . This book was released on with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Standard Methods for the Analysis of Oils, Fats, and Derivatives by : Charles Paquot
Download or read book Standard Methods for the Analysis of Oils, Fats, and Derivatives written by Charles Paquot and published by CRC Press. This book was released on 1987 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Analyses of Fats, Oils and Derivatives by : Edward G. Perkins
Download or read book Analyses of Fats, Oils and Derivatives written by Edward G. Perkins and published by The American Oil Chemists Society. This book was released on 1993 with total page 452 pages. Available in PDF, EPUB and Kindle. Book excerpt: Analyses of Fats, Oils, and Lipoproteins was originally published in December 1991. This volume, which includes only analytical material devoted to fats and oils is a shorter, paperback format. As in the complete volume, the material represents the "state of the art" and is intended to be used as a working reference and as an entry into the literature.
Book Synopsis Handbook of Food Analysis: Physical characterization and nutrient analysis by : Leo M. L. Nollet
Download or read book Handbook of Food Analysis: Physical characterization and nutrient analysis written by Leo M. L. Nollet and published by CRC Press. This book was released on 2004 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt: This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.
Book Synopsis Handbook of Olive Oil: Analysis and Properties by : Ramon Aparicio
Download or read book Handbook of Olive Oil: Analysis and Properties written by Ramon Aparicio and published by Springer Science & Business Media. This book was released on 2013-11-09 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. It covers technological aspects and biochemistry, a description of detailed techniques, and an analysis of olive oil from the standpoint of general methodology.
Author :Richard E. McDonald Publisher :The American Oil Chemists Society ISBN 13 :9780935315806 Total Pages :424 pages Book Rating :4.3/5 (158 download)
Book Synopsis New Techniques and Applications in Lipid Analysis by : Richard E. McDonald
Download or read book New Techniques and Applications in Lipid Analysis written by Richard E. McDonald and published by The American Oil Chemists Society. This book was released on 1997 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: New Techniques and Applications in Lipid Analysis provides an informative and comprehensive reference book covering the latest and most important analytical topics in lipid chemistry. Researchers in biomedicine, food industry, food processing, product development, nutrition and dietetics, oil processing, fat substitutes, and lipid technology, as well as students in the fields of food science and nutrition, will greatly benefit from this book.
Book Synopsis Pharmaceutical and Food Analysis by : Azor Thurston
Download or read book Pharmaceutical and Food Analysis written by Azor Thurston and published by . This book was released on 1922 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Standard Methods for the Analysis of Oils, Fats and Soaps by :
Download or read book Standard Methods for the Analysis of Oils, Fats and Soaps written by and published by . This book was released on 1974 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Handbook of Olive Oil by : Ramón Aparicio
Download or read book Handbook of Olive Oil written by Ramón Aparicio and published by Springer Science & Business Media. This book was released on 2013-09-28 with total page 772 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second edition includes new chapters devoted to genetic studies and agronomic aspects of new orchards and cultivars, which, in combination with the most recent biochemical studies and technological developments, explain the unique chemical composition of olive oil. The analytical aspects of the first edition are now described in six new chapters focused on the chemical compounds responsible for olive oil traceability and sensory perceptions (odor, color, and taste) utilizing chromatographic, spectroscopic, and in-tandem techniques. Nutritional and sensory aspects are the basis for the current success of virgin olive oil among consumers, and this new edition re-analyzes in two new chapters the role of lipids, in general, and olive oil, in particular, in nutrition and health. In addition, the methodologies developed for determining sensory quality, olive oil oxidation, and deep-frying are extensively described and discussed. The role of consumers in olive oil studies of marketing and acceptability is covered in a new chapter. This second edition has not ignored the fact that the popularity of olive oil has made it a preferred target for fraudsters. Deliberate mislabeling or mixtures containing less expensive edible oils are topics described in depth in two chapters devoted to traceability and adulteration. There is also a new chapter focused on the olive refining process, which is a relevant activity in the olive oil world, and another chapter displaying tables of chemical and sensory information from olive oils produced all over the world. The book is written at two levels: the main level is structured as a tutorial on the practical aspects of olive oil. A second, more methodological level, is intended for specialists in the different sciences that contribute to olive oil studies (biochemistry, chemistry, physics, statistics etc). This edition also details changes that are needed in different disciplines in order to overcome current problems and challenges.
Book Synopsis Frying of Food by : Dimitrios Boskou
Download or read book Frying of Food written by Dimitrios Boskou and published by CRC Press. This book was released on 2016-04-19 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses changes to non-glyceride components, especially nutritive and non-utritive antioxidants. This important resource concentrates mainly on two factors that influence the deterioration of a fat at elevated temperatures: the nature of the heated fat and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Discussions include important biologically active ingredients present in oils and fats (such as antioxidant vitamins and carotenoids) and minor constituents (such as phytosterols, phospholipids and hydrocarbons), which appear to affect the performance of a heated oil and/or may also be categorized as functional. Frying of Food also discusses olar phenolic compounds, which have an impact on the stability of oils at high temperatures. Food and lipid chemists, food technologists and product developers involved in the processing of foods by frying, and to those involved in fat and oil research, in quality assessment of heated fats, and in improving dietary fat intake profiles will find this book valuable.
Book Synopsis Antioxidants and the Skin by : Roger L. McMullen
Download or read book Antioxidants and the Skin written by Roger L. McMullen and published by CRC Press. This book was released on 2018-09-03 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: This highly illustrated book brings together many concepts related to skin care and antioxidant usage in one convenient text. The second edition now contains the latest antioxidants being marketed, and an analysis of risks and benefits associated.
Author :Joyce Beare-Rogers Publisher :The American Oil Chemists Society ISBN 13 :9780935315110 Total Pages :272 pages Book Rating :4.3/5 (151 download)
Book Synopsis Methods for Nutritional Assessment of Fats by : Joyce Beare-Rogers
Download or read book Methods for Nutritional Assessment of Fats written by Joyce Beare-Rogers and published by The American Oil Chemists Society. This book was released on 1985 with total page 272 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Analysis written by Suzanne Nielsen and published by Springer Science & Business Media. This book was released on 2003-04-30 with total page 584 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography are also included. Other methods and instrumentation such as thermal analysis, selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the chemical analysis of foods. A helpful Instructor's Manual is available to adopting professors.
Book Synopsis Oxidative Stability and Shelf Life of Foods Containing Oils and Fats by : Min Hu
Download or read book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats written by Min Hu and published by Elsevier. This book was released on 2016-01-19 with total page 564 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins Directed mainly toward readers working in the food and pet food industries
Book Synopsis Handbook of Fiber Finish Technology by : Philip E. Slade
Download or read book Handbook of Fiber Finish Technology written by Philip E. Slade and published by Routledge. This book was released on 2018-10-03 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discusses the components of textile finishes, and the chemical and physical properties of, as well as their effects on, various fibres. The book covers fundamentals of fibre finish science, such as theories of friction; laboratory testing of formulations, from preliminary component evaluation to analyses for material characterization; and the influence of wetting, emulsification and finish distribution on coatings.
Book Synopsis Fats in Food Products by : D. P. Moran
Download or read book Fats in Food Products written by D. P. Moran and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: The properties of fats and the characteristics of some food products based on fats have been documented in several books. Individual fats such as milkfat, however, have received less attention despite many successful initiatives to increase their utilization in food products. Moreover, the availability of data on the function of fats in the context of major manufactured food products has often been constrained by the general reluctance of manufacturers to disclose details of working practices. In some areas, such as yellow fat spreads, the market has changed dramatically over the last decade or so by the introduction of a broad class of new products resulting from a trend among consumers in the developed world towards reduced fat consumption. A review of this general area therefore now seems very timely. In the preparation of this book, we have been fortunate to have had the support of internationally recognised specialists with much relevant experience and achievement in their subject areas. We believe that their contributions not only subscribe to the main aim of this book, by providing useful insight into the functional properties of the major fats in foods, but also offer information concerning recent and novel methods of processing these fats. Opportunities for possible future developments are indicated throughout.
