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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 382 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 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 2013-05-28 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 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
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 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 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 Vegetable Oil Processing by : Walter E. Farr
Download or read book Green Vegetable Oil Processing written by Walter E. Farr and published by Elsevier. This book was released on 2013-12-04 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green principles is now becoming an effective business approach to enhance vegetable oil processing profitability. Two years have passed since the first edition of Green Vegetable Oil Processing was published. The Revised First Edition includes much of the content of the first edition, but incorporates updated data, details, images, figures, and captions. This book addresses alternative green technologies at various stages of oilseed and vegetable oil processing. This includes oil extraction technologies such as expeller, aqueous and supercritical methods, and green modifications of conventional unit operations such as degumming, refining, bleaching, hydrogenation, winterizing/dewaxing, fractionation, and deodorization. While most chapters describe soy oil processing, the techniques described equally applicable to oils and fats in general. Documents the current state of green oil processing technologies available today Addresses alternative green technologies at various stages of oilseed processing Includes technologies already in commercial use and some that are still in developmental stages
Book Synopsis Recent Advances in Edible Fats and Oils Technology by : Yee-Ying Lee
Download or read book Recent Advances in Edible Fats and Oils Technology written by Yee-Ying Lee and published by Springer Nature. This book was released on 2022-03-15 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-to-date scientific advances in the area of edible fats and oils technology, over a span of 10 years from 2009 to the year 2019. The book covers the existing and recent advanced techniques adopted in the edible fats and oils research and touches on the processing and modification, to the traceability and sustainability issues of fats and oils. Some recent technologies like supercritical carbon dioxide, microwave, ultrasound, and enzymatic‐ assisted processes, ionic liquid, enzymatic processes, biosensor and membrane technology are presented in the book. The book aims to provide the technologists and researchers in research, development and operations in the edible fats and oils industries with critical and readily accessible information on the recent advances in the field. The book is divided into three broad sections- Fats and Oils Chemistry and Processing, Fats and Oils Modification and Health Implications, and Fats and Oils Safety, Social, Environmental and Economic Impacts. It is an extremely comprehensive and valuable resource, which serves as an essential reference for students and lipid scientists from academia or industry.
Book Synopsis Handbook of Vegetables and Vegetable Processing by : Muhammad Siddiq
Download or read book Handbook of Vegetables and Vegetable Processing written by Muhammad Siddiq and published by John Wiley & Sons. This book was released on 2018-02-23 with total page 1104 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This complete handbook contains 42 chapters across two volumes, contributed by field experts from across the world. It provides contemporary information that brings together current knowledge and practices in the value-chain of vegetables from production through consumption. The book is unique in the sense that it includes coverage of production and postharvest technologies, innovative processing technologies, packaging, and quality management. Handbook of Vegetables and Vegetable Processing, Second Edition covers recent developments in the areas of vegetable breeding and production, postharvest physiology and storage, packaging and shelf life extension, and traditional and novel processing technologies (high-pressure processing, pulse-electric field, membrane separation, and ohmic heating). It also offers in-depth coverage of processing, packaging, and the nutritional quality of vegetables as well as information on a broader spectrum of vegetable production and processing science and technology. Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives, and textured vegetable proteins This important book will appeal to anyone studying or involved in food technology, food science, food packaging, applied nutrition, biosystems and agricultural engineering, biotechnology, horticulture, food biochemistry, plant biology, and postharvest physiology.
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 Information Sources on the Vegetable Oil Processing Industry by : United Nations Industrial Development Organization
Download or read book Information Sources on the Vegetable Oil Processing Industry written by United Nations Industrial Development Organization and published by . This book was released on 1977 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Evolving Human Nutrition by : Stanley J. Ulijaszek
Download or read book Evolving Human Nutrition written by Stanley J. Ulijaszek and published by Cambridge University Press. This book was released on 2012-10-18 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploration of changing human nutrition from evolutionary and social perspectives and its influence on health and disease, past and present.
Book Synopsis Human Nutrition - E-Book by : Catherine Geissler
Download or read book Human Nutrition - E-Book written by Catherine Geissler and published by Elsevier Health Sciences. This book was released on 2010-10-04 with total page 791 pages. Available in PDF, EPUB and Kindle. Book excerpt: This title is now available under ISBN 9780702044632. This 12th edition of Human Nutrition has been fully updated by a renowned team of international experts to ensure to ensure authoritative content and a global perspective. It provides a comprehensive resource for all those in the field of nutrition and other health sciences. Comprehensive coverage of nutrition in one, concise volume with additional material and interactive exercises on website. A similar logical chapter structure throughout and textbook features in each chapter - learning objectives, key point summaries and text boxes - facilitate learning and revision. Incorporates latest research, for example on organic foods and sustainable agriculture. Team of contributors of international repute from 11 countries guarantees authoritative text. New chapter on dietary reference values N New section on electrolytes and water balance Expanded section on HIV Website: updating between editions online-only chapters on food commodities, e.g. cereals, vegetables and fruit, meat, fish, egg, milk and milk products online examples of calculations and interactive exercises.
Book Synopsis Deep Frying by : Michael D. Erickson
Download or read book Deep Frying written by Michael D. Erickson and published by Elsevier. This book was released on 2015-08-08 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying. Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols Includes practical information on the dynamics of frying from many perspectives including foodservice and industrial Addresses regulatory issues, environmental concerns, and nutritional aspects
Book Synopsis Diet and Health by : National Research Council
Download or read book Diet and Health written by National Research Council and published by National Academies Press. This book was released on 1989-01-01 with total page 765 pages. Available in PDF, EPUB and Kindle. Book excerpt: Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
