Industrial Fatty Acids And Their Applications

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Fatty Acids

Author : Moghis U. Ahmad
Publisher : Elsevier
ISBN 13 : 012809544X
Total Pages : 617 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Fatty Acids by : Moghis U. Ahmad

Download or read book Fatty Acids written by Moghis U. Ahmad and published by Elsevier. This book was released on 2017-07-21 with total page 617 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fatty Acids: Chemistry, Synthesis and Applications is a comprehensive source of information about a wide range of industrially important fatty acids. This practical resource provides key insights into the chemistry, synthesis, industrial applications, derivatives, and analysis of fatty acids, and the chemical modifications that transform them for use in products from biodiesel fuels to pharmaceuticals. Written by a team of industry experts, Fatty Acids includes detailed descriptions of fatty acid crystallization, enzymatic synthesis, and microbial production. This book focuses heavily on the chemistry of trans fatty acids, with extensive explanations of their synthesis and measurement. Further, the book addresses advances in the analytical methodology, including mass spectrometry, of fatty acids as well as their derivatives. This book serves as a reference manual to a new generation of lipid scientists and researchers; a useful resource for oleochemical industries; and a valuable teaching aid for undergraduate and graduate students who are interested in fields related to the chemistry of oils, fats, and food. - Includes recent developments in the synthesis of fatty acid derivatives, as renewable raw materials for the chemical industry - Presents efficient synthetic methods for the dietary trans fatty acids in multi-gram scale allowing scientists and researchers to study dietary effects of individual trans fatty acids on human health - Addresses uses of fats and fatty acids in foods and nutrition - Identifies the roles of fatty acids and derivatives in cosmetic technology

Bailey's Industrial Oil and Fat Products

Author : Alton Edward Bailey
Publisher : Wiley-Interscience
ISBN 13 :
Total Pages : 376 pages
Book Rating : 4.3/5 (91 download)

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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.

Fats and Oils

Author : Richard D. O'Brien
Publisher : CRC Press
ISBN 13 : 1420061674
Total Pages : 766 pages
Book Rating : 4.4/5 (2 download)

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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: Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. It also includes an expanded guide for troubleshooting and problem solving. Building upon the practical aspects of the first edition, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry.

Stearic Acid

Author : Yunfeng Lin
Publisher : Nova Science Publishers
ISBN 13 : 9781634631723
Total Pages : 0 pages
Book Rating : 4.6/5 (317 download)

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Book Synopsis Stearic Acid by : Yunfeng Lin

Download or read book Stearic Acid written by Yunfeng Lin and published by Nova Science Publishers. This book was released on 2014-01-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stearic acid, a long-chain fatty acid, has extensive applications in lots of fields, like the rubber industry, cosmetic industry, food industry, biomedical science industry and pharmaceutical industry. In this book, the synthesis, properties and applications of stearic acid are reviewed. Overall, this book provides readers with a professional sight to know about the properties and applications of stearic acid in several important aspects. This book will be a good reference in helping people know the reasons underlying the stearic acid caused phenomena and how to use it in a more appropriate manner.

Oils and Fats as Raw Materials for Industry

Author : Divya Bajpai Tripathy
Publisher : John Wiley & Sons
ISBN 13 : 1119910536
Total Pages : 368 pages
Book Rating : 4.1/5 (199 download)

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Book Synopsis Oils and Fats as Raw Materials for Industry by : Divya Bajpai Tripathy

Download or read book Oils and Fats as Raw Materials for Industry written by Divya Bajpai Tripathy and published by John Wiley & Sons. This book was released on 2024-01-04 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: OILS AND FATS AS RAW MATERIALS FOR INDUSTRY This new volume emphasizes the sources, structure, chemistry, treatment, modification, and potential applications for oils and fats as raw materials in industry. Oils and fats can be used as raw materials in many industries including food and agriculture, as surfactants in laundry detergents and cosmetics, as well as in pharmaceuticals. Moreover, unsaturated vegetable oils are also suitable to form epoxides and hence, are important in the manufacturing of paints and adhesives. Limited sources of petrochemicals and their harmful effects on health and the environment also promote the use of naturally occurring oils and fats as biodiesel after some chemical modification. Moreover, a vast variety of nonedible oils that can be obtained from easily cultivable plant species are receiving great interest from researchers because they not only yield cost-effective products but are also proven as a substrate to promote sustainable research. In this book, the editors will cover all possible industrial applications of the products that are formed using edible and non-edible vegetable oils. Vegetable oils are not a new research area, although they are considered an evergreen or long-lasting topic as most of the research in synthetic chemistry has been carried out on vegetable oils.

Lipids in Plant and Algae Development

Author : Yuki Nakamura
Publisher : Springer
ISBN 13 : 3319259792
Total Pages : 524 pages
Book Rating : 4.3/5 (192 download)

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Book Synopsis Lipids in Plant and Algae Development by : Yuki Nakamura

Download or read book Lipids in Plant and Algae Development written by Yuki Nakamura and published by Springer. This book was released on 2016-03-29 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book summarizes recent advances in understanding the functions of plant and algal lipids in photosynthesis, in development and signaling, and in industrial applications. As readers will discover, biochemistry, enzymology and analytical chemistry, as well as gene knock-out studies have all contributed to our rapidly increasing understanding of the functions of lipids. In the past few decades, distinct physical and biochemical properties of specific lipid classes were revealed in plant and algal lipids and the functional aspects of lipids in modulating critical biological processes have been uncovered. These chapters from international authors across relevant research fields highlight the underlying evolutionary context of lipid function in photosynthetic unicellular and multicellular organisms. The book goes on to encompass what lipids can do for industrial applications at a time of fascination with plants and algae in carbon fixation and as sources for production of food, energy and novel chemicals. The developmental context is a part of the fresh and engaging perspective that is presented in this work which graduate students and scientists will find both illuminating and useful.

Fatty Acids in Industry

Author : Robert W. Johnson
Publisher :
ISBN 13 :
Total Pages : 696 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Fatty Acids in Industry by : Robert W. Johnson

Download or read book Fatty Acids in Industry written by Robert W. Johnson and published by . This book was released on 1989 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: Directed to a wide variety of readers, including plant managers, chemists, engineers, and operating personnel, this volume reviews and updates applications of fatty acid technology to industry. Topics include raw materials; fat splitting and glycerol recovery; separation, distillation, hydrogenation, esterification, and polymerization; derivatives; applications to emulsifiers, lubricants, oil field technology, metalworking, textiles, paper, and cosmetics; and pollution control and toxicology. Many tables, charts, illustrations. Copious references. Annotation(c) 2003 Book News, Inc., Portland, OR (booknews.com)

Emulsifiers in Food Technology

Author : Viggo Norn
Publisher : John Wiley & Sons
ISBN 13 : 0470670630
Total Pages : 379 pages
Book Rating : 4.4/5 (76 download)

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Book Synopsis Emulsifiers in Food Technology by : Viggo Norn

Download or read book Emulsifiers in Food Technology written by Viggo Norn and published by John Wiley & Sons. This book was released on 2015-01-20 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. This volume, now in a revised and updated second edition, introduces emulsifiers to those previously unfamiliar with their functions, and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel.

Diet and Health

Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309039940
Total Pages : 765 pages
Book Rating : 4.3/5 (9 download)

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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.

Applications of Calorimetry in a Wide Context

Author : Amal Ali Elkordy
Publisher : BoD – Books on Demand
ISBN 13 : 9535109472
Total Pages : 488 pages
Book Rating : 4.5/5 (351 download)

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Book Synopsis Applications of Calorimetry in a Wide Context by : Amal Ali Elkordy

Download or read book Applications of Calorimetry in a Wide Context written by Amal Ali Elkordy and published by BoD – Books on Demand. This book was released on 2013-01-23 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Calorimetry, as a technique for thermal analysis, has a wide range of applications which are not only limited to studying the thermal characterisation (e.g. melting temperature, denaturation temperature and enthalpy change) of small and large drug molecules, but are also extended to characterisation of fuel, metals and oils. Differential Scanning Calorimetry is used to study the thermal behaviours of drug molecules and excipients by measuring the differential heat flow needed to maintain the temperature difference between the sample and reference cells equal to zero upon heating at a controlled programmed rate. Microcalorimetry is used to study the thermal transition and folding of biological macromolecules in dilute solutions. Microcalorimetry is applied in formulation and stabilisation of therapeutic proteins. This book presents research from all over the world on the applications of calorimetry on both solid and liquid states of materials.

Seafoods

Author : Cesarettin Alasalvar
Publisher : Springer Science & Business Media
ISBN 13 : 3662098369
Total Pages : 242 pages
Book Rating : 4.6/5 (62 download)

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Book Synopsis Seafoods by : Cesarettin Alasalvar

Download or read book Seafoods written by Cesarettin Alasalvar and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafoods covers selected but vital topics of fish processing with an emphasis on quality, technology and nutraceutical applications in an up-to-date survey. The aspects of seafood quality covered range from the impact of slaughter procedures, through protein functionality, texture, flavour, histamine toxicity to the practical evaluation of quality and measurement. Technological aspects concentrate on automation in processing, waste-water treatment and reuse of scraps. Marine nutraceuticals/functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries, plus fish processing professionals, quality managers, and nutritonists..

Fatty Acid and Lipid Chemistry

Author : F.D. Gunstone
Publisher : Springer
ISBN 13 : 146154131X
Total Pages : 263 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Fatty Acid and Lipid Chemistry by : F.D. Gunstone

Download or read book Fatty Acid and Lipid Chemistry written by F.D. Gunstone and published by Springer. This book was released on 2012-12-06 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book has a pedigree. It has developed from earlier publications by the author and from his experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The earlier publications are: (i) An Introduction to the Chemistry of Fats and Fatty Acids, Chapman and Hall, 1958. (ii) An Introduction to the Chemistry and Biochemistry of Fatty Acids and their Glycerides, Chapman and Hall, 1967. (iii) Lipids in Foods: Chemistry, Biochemistry, and Technology (with F. A. Norris), Pergamon Press, 1983. (iv) The Lipid Handbook (with J. L. Harwood and F. B. Padley), Chapman and Hall, first edition 1986, second edition 1994. (v) A Lipid Glossary (with B. G. Herslof), The Oily Press, Dundee, 1992. (vi) Lecture notes for a course on Fatty Acids and Lipids designed for those entering the oil and fat industry and given on over 20 occasions since 1977. The book is dedicated to the next generation of lipid scientists. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules, which is what this book is about. It is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the nature of lipids and fatty acids.

The Chemistry of Oils and Fats

Author : Frank Gunstone
Publisher : John Wiley & Sons
ISBN 13 : 1405150025
Total Pages : 304 pages
Book Rating : 4.4/5 (51 download)

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Book Synopsis The Chemistry of Oils and Fats by : Frank Gunstone

Download or read book The Chemistry of Oils and Fats written by Frank Gunstone and published by John Wiley & Sons. This book was released on 2009-02-12 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.

Food Lipids

Author : Casimir C. Akoh
Publisher : CRC Press
ISBN 13 : 1351647903
Total Pages : 1403 pages
Book Rating : 4.3/5 (516 download)

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Book Synopsis Food Lipids by : Casimir C. Akoh

Download or read book Food Lipids written by Casimir C. Akoh and published by CRC Press. This book was released on 2017-03-16 with total page 1403 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.

Food Emulsifiers and Their Applications

Author : Richard W Hartel
Publisher : Springer Science & Business Media
ISBN 13 : 1475726627
Total Pages : 315 pages
Book Rating : 4.4/5 (757 download)

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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.

Enzymes in Food Biotechnology

Author : Mohammed Kuddus
Publisher : Academic Press
ISBN 13 : 0128132817
Total Pages : 912 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Enzymes in Food Biotechnology by : Mohammed Kuddus

Download or read book Enzymes in Food Biotechnology written by Mohammed Kuddus and published by Academic Press. This book was released on 2018-08-23 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. - Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering - Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes - Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry

Some Chemicals Present in Industrial and Consumer Products, Food and Drinking-water

Author : IARC Working Group on the Evaluation of Carcinogenic Risks to Humans
Publisher : IARC Monographs on the Evaluat
ISBN 13 : 9789283213246
Total Pages : 0 pages
Book Rating : 4.2/5 (132 download)

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Book Synopsis Some Chemicals Present in Industrial and Consumer Products, Food and Drinking-water by : IARC Working Group on the Evaluation of Carcinogenic Risks to Humans

Download or read book Some Chemicals Present in Industrial and Consumer Products, Food and Drinking-water written by IARC Working Group on the Evaluation of Carcinogenic Risks to Humans and published by IARC Monographs on the Evaluat. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume of the IARC Monographs provides an assessment of the carcinogenicity of 18 chemicals present in industrial and consumer products or food (natural constituents, contaminants, or flavorings) or occurring as water-chlorination by-products. The compounds evaluated include the widely used plasticizer di(2-ethylhexyl) phthalate and the food contaminant 4-methylimidazole. In view of the limited agent-specific information available from epidemiological studies, the IARC Monographs Working Group relied mainly on carcinogenicity bioassays, and mechanistic and other relevant data to evaluate the carcinogenic hazards to humans exposed to these agents.