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Analysis Of Oils Fats And Fat Products
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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 582 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 Analysis and Characterization of Oils, Fats, and Fat Products by : Hendrik Albert Boekenoogen
Download or read book Analysis and Characterization of Oils, Fats, and Fat Products written by Hendrik Albert Boekenoogen and published by . This book was released on 1964 with total page 444 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 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 351 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 Analysis of Oils Fats and Fat Products by : Boekenoogen
Download or read book Analysis of Oils Fats and Fat Products written by Boekenoogen and published by . This book was released on 1964-01 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Fats and Oils Handbook (Nahrungsfette und Öle) by : Michael Bockisch
Download or read book Fats and Oils Handbook (Nahrungsfette und Öle) written by Michael Bockisch and published by Elsevier. This book was released on 2015-08-13 with total page 849 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fats and Oils Handbook (Nahrungsfette und Öle) acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. "If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!" Presents details on the composition, chemistry, and processes of the major fats and oils used today Includes hundreds of illustrations and tables, making the concepts easier to read and grasp Acknowledges the importance of fats and oils offers details on relevant technologies
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 189 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 Chemical Analysis of Oils, Fats, and Waxes and of the Commercial Products Derived Therefrom by : Rudolf Benedikt
Download or read book Chemical Analysis of Oils, Fats, and Waxes and of the Commercial Products Derived Therefrom written by Rudolf Benedikt and published by . This book was released on 1895 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Methods for Analysis of Edible Oils and Fats by : Lucius Moody Tolm
Download or read book Methods for Analysis of Edible Oils and Fats written by Lucius Moody Tolm and published by . This book was released on 1900 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Chemical Technology and Analysis of Oils, Fats, and Waxes by : Julius Lewkowitsch
Download or read book Chemical Technology and Analysis of Oils, Fats, and Waxes written by Julius Lewkowitsch and published by . This book was released on 1904 with total page 758 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Aids in the Commercial Analysis of Oils, Fats, and Their Commercial Products by : George Fenwick Pickering
Download or read book Aids in the Commercial Analysis of Oils, Fats, and Their Commercial Products written by George Fenwick Pickering and published by . This book was released on 1917 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 1985 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Methods to Access Quality and Stability of Oils and Fat-Containing Foods by : Kathleen Warner
Download or read book Methods to Access Quality and Stability of Oils and Fat-Containing Foods written by Kathleen Warner and published by The American Oil Chemists Society. This book was released on 1995-01-30 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Methods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addition to the libraries of scientists working in product development and quality control.
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 Oils Fats And Fatty Foods: Their Practical Examination by : Bolton
Download or read book Oils Fats And Fatty Foods: Their Practical Examination written by Bolton and published by Daya Books. This book was released on 1999 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: For A Better Understanding Of The Composition And The State Of Combination Of The Fatty Substances Including Oils, Fats And Fatty Foods, Here Is A Practical Guide That Describes A Variety Of Methods For Their Examination And Discusses The Other Necessary Technical Details, Making Use Of Plenteous Diagrams And Illustrations. The Work Is Based On Author S Long Experience As A Technical Chemist And Also Draws From The Researches Carried Out By Other Established Scientists And Technologists. There Are Special Chapters, Particularly Useful For The Manufacturers, On Topics: Industrial Production Of Vegetables Oils And Fats: Hydrogenation Of Oils; And Rancidity, Preservatives And Colouring Matters. Tables Of Analytical Data, Reference To Relevant Literature And A Comprehensive Index, Further Enhance The Value Of This Handbook. Contents Chapter 1: General Introduction; Object Of Analysis Of-Oils And Fats, Fatty Foods, By Products, Standardisation Of Apparatus And Reagents; Chapter Ii: Preliminary Examination; Sampling Of Bulk Material, Preparation Of Sample For Analysis-Fat Of Oil, Oleginous Materials, Extraction And Estimation Of The Oil Or Fat-In Oleginous Seeds, Oil Cakes And Fibrous Materials Generally, In Crude Oils And Acid Oils, In Soap Stock, Examination Of The Total Fatty Matter From Soap Stocks And Acid Oils, Determination Of Moisture-In Oleaginous Seeds, Oil Cakes And Fibrous Materials Generally, In Oils And Acid Oils, Determination Of Impurities In Oils-Mineral Matter (Ash), Organic Dirt, Sea Water, Detection And Determination Of Metallic And Mineral Impurities-Copper, Lead And Zinc, Lime, Magnesia, Soda And Potash, Iron, Nickel, Sulphur, Arsenic, Phosphorus, Detection And Determination Of Hydrocyanic Acid, Chapter 3: General Analytical Methods; Physical Tests- Melting Point, Solidifying Point And Titre Test, Optical Activity, Refractive Index And Dispersion, Viscosity, Colour, Specific Gravity, Microscopical Examination For Beef, Lard And Hydrogenated Fate, Valenta Test, Chemical Test- Saponification Value, Unsaponifiable Matter, Phytosteryl Acetate Test-Special Treatment Of The Unsaponifiable Matter Of Lard And Other Fats-The Separation Of Cholesterol And Phytosterol, Acid Value, Iodine Value, Acetyl Value-True Acetyl Value, Soluble And Insoluble Fatty Acids, Insoluble Bromides, Quantitative Procedure, Lead-Salt-Ether For The Separation And Determination Of Liquid Fatty Acids, Including Determination Of Their Iodine Values, Tortelli And Fortini S Modification As Applied To The Detection Of Rape Oil In Mixtures, Magnesium Acetate Method Weight, Separation Of The Fatty Acid Esters By Fractional Distillation, Estimation Of Stearic Acid By Hehner S Method, Detection And Determination Of Arachis Oil, Bellier S Test, Evers Test, Bjorklund S Cocoa Butter Test, Colour Tests For Oils, Halphen S Test For Cotton-Seed Oil And Cotton-Seed Stearine , Baudouin S Test For Sesame Oil, Becchi S Test, Sulphuric Acid Test For Liver Oils, Rosin, Glycerol, Methods Of Crude Glycerine Analysis Recommended By The International Committees, Sampling, Analysis, Acetin Process For Glycerol Determination, Reagents Required, The Method; Chapter 4: Interpretation Of Analytical Methods For Oils And Fats And Of The Analyses Of Typical Samples; Interpretation Of Physical Tests- Melting-Point, Solidifying Point And Titre Test, Optical Activity, Refractive Index, Viscosity, Colour Readings, Specific Gravity, Microscopical Examination For Beef Fat, Lard And Hydrogenated Fats, Valenta Test, Interpretation Of Chemical Tests- Saponification Value, Unsaponifiabel Matter, Phytosteryl Acetate Test, Acid Value, Iodine Value, Acetyl Value, Soluble And Insoluble Fatty Acids, Reichert-Meissl-Polenske-Kirschner Values, Ave Lallemant Values, Tortelli And Fortini;S Modification Of The Lead-Salt-Ether Method, The Magnesium Acetate Method Of Resolution, The Separation Of Acids Of Low Molecular Weight, Separation Of The Fatty Acid Esters By Fractional Distillation, Resolution Of Mixtures Of Fatty Acids, Insoluble Bromide Determination, Lead-Salt-Ether Determination, Estimation Of Stearic Acid, Detection And Determination Of Arachis Oil, Bjorklund Cocoa Butter Test, Colour Reactions, Halphen S Reaction, Baudouin S Reaction, Becchi S Test, Sulphuric Acid Test, Three Typical Cases And Twelve Examples- A Sample Of Oil Guaranteed Pure, An Unknown Oil Or Fat, But Known Not To Be A Mixture, A Mixture Of Edible Fats, Introduction To The Examples-Olive Oil Marked Guaranteed Pure , Cocoa-Butter Marked Guaranteed Pure , A Lard Substitute, A Sample Of A Delivery Of Coconut Oil, Oil Extracted From Biscuits, Oil From Oil Cake, A Sample Of Oleo Oil, A Margarine Fat, An Adulterated Ghee, A Baking Fat, Kinds Of Oils And Fats Commonly Employed In Various Manufactures; Chapter 5: Industrial Production Of Vegetable Oils And Fats; Manufacturing Methods, Crude Oils-Production Of Oil, Preparation For Grinding, Grinding And Production Of Oil By-Mechanical Pressure, Extraction By Solvents, Refining Of Oil, Neutralisaiton, Bleaching, Deodorisation, By-Products Of Neutralisation; Chapter 6: Butter And Margarine; General Methods Of Examination, Butter Fat, Margarine Fat, Fats Used In Margarine Manufacture, Ghee And Ghee Substitutes; Chapter 7: Animal Fats, Fish And Marine Animal Oils; Animal Fats-Beef Fat, Lard, Lard Substitutes, Fish And Marine Animal Oils; Chapter 8: Vegetable Oils And Fats; Botanical Arrangement Of The Fruits And Seeds; Monocotyledons, Dicotyledons, Coniferae; Chapter 9: Hydrogenation Of Oils; General, Batch Processes, Continuous Process, Control Of Composition Of Product, Analysis And Charateristics Of Hydrogenated Oils, Detection Of Hydrogenated Oils, Properties And Uses; Chapter 10: Rancidity, Preservatives And Colouring Matters; Rancidity, Tests For Rancidity, Preservatives, Detection And Determination Of-Boron Compounds, Fluorides, Benzoates And Salicylates, B-Naphthol, Sulphites, Colouring Matters, Detection Of Prohibited Dyes; Chapter 11: Cocoa, Chocolate And Milk Chocolate; Introductory, Analysis Of- Cocoa, Chocolate, Milk Chocolate; Chapter 12: Feeding Stuffs; General Nature Of Feeding Stuffs And Calculation Of Food Value, Analysis Of Feeding Stuffs-Official Methods, Additional Methods, Chapter 13: Milk; Analysis Of Milk, Preservatives: Pasteurisation, Cleanliness And Bacteriological Condition, Cream And Separated Milk, Condensed Milk; Chapter 14: The Nutritive Value Of The Edible Oils And Fats; Fat-Soluble Vitamins, Vitamin A, Antirachitic Vitamin D, Vitamin E.
Book Synopsis The Chemistry and Technology of Edible Oils and Fats by : J. Devine
Download or read book The Chemistry and Technology of Edible Oils and Fats written by J. Devine and published by Elsevier. This book was released on 2016-06-23 with total page 191 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 and chemical properties of the constituents of edible oils and fats, with particular reference to the fatty acids, the glycerides, and those closely related compounds which are fatty in a general sense. The following chapters focus on the pattern of fatty food consumption in the United Kingdom; the methods used for the analysis of oils and fats; processing of oils and fats for edible purposes; the use of the isotopic dilution technique in the determination of linoleic acid; and the application of gas/liquid chromatography to the analysis of atheromatous plaques. The final chapter deals with the use of spectroscopic and X-ray techniques in the analysis of oils and fats. This monograph will be a useful resource for chemists and food technologists.
Book Synopsis Analysis and Characterization of Oils, Fats and Fat Products, V.1 and 2 by : H. A. Boekenoogen
Download or read book Analysis and Characterization of Oils, Fats and Fat Products, V.1 and 2 written by H. A. Boekenoogen and published by . This book was released on 1964 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
