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Author : Frank T. Orthoefer
Publisher :
ISBN 13 : 9781523111190
Total Pages : 248 pages
Book Rating : 4.1/5 (111 download)
Download or read book Trait-modified Oils in Foods written by Frank T. Orthoefer and published by . This book was released on 2015 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Frank T. Orthoefer
Publisher : John Wiley & Sons
ISBN 13 : 1118961145
Total Pages : 260 pages
Book Rating : 4.1/5 (189 download)
Download or read book Trait-Modified Oils in Foods written by Frank T. Orthoefer and published by John Wiley & Sons. This book was released on 2015-05-18 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans-fats and reducing saturated fats from formulations. A landmark resource on modified next-generation, trait-modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.
Author : Dharma R. Kodali
Publisher : Elsevier
ISBN 13 : 1630670332
Total Pages : 469 pages
Book Rating : 4.6/5 (36 download)
Download or read book Trans Fats Replacement Solutions written by Dharma R. Kodali and published by Elsevier. This book was released on 2014-04-22 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. - Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist - Offers in-depth analysis of the structure, properties, and functionality of fats and oils - Describes trans fats regulations and scenarios in different geographies around the world
Author : Alejandro G. Marangoni
Publisher : Elsevier
ISBN 13 : 163067009X
Total Pages : 350 pages
Book Rating : 4.6/5 (36 download)
Download or read book Edible Oleogels written by Alejandro G. Marangoni and published by Elsevier. This book was released on 2015-08-24 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or "oleogels," and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease. - Presents a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat - Reviews recent advances in the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles - Identifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume
Author : Casimir C. Akoh
Publisher : CRC Press
ISBN 13 : 1351647903
Total Pages : 1403 pages
Book Rating : 4.3/5 (516 download)
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.
Author : Min Hu
Publisher : Elsevier
ISBN 13 : 163067057X
Total Pages : 582 pages
Book Rating : 4.6/5 (36 download)
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
Author : Richard F. Wilson
Publisher : Elsevier
ISBN 13 : 1630670111
Total Pages : 337 pages
Book Rating : 4.6/5 (36 download)
Download or read book Designing Soybeans for 21st Century Markets written by Richard F. Wilson and published by Elsevier. This book was released on 2015-08-15 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in genomics and biotechnology are enabling quantum leaps in the understanding of soybean molecular biology. The problems that face the soybean industry also are diversifying and escalating on a global scale. Designing Soybeans for 21st Century outlines current and emerging barriers in the global soybean market, principally: 1) long-term ability to sustain production to meet continued growth in demand for soybean and soybean products; 2) governmental and legislative policies; 3) global access to advances in soybean technology; and 4) customer and consumer trends in the use of soybean products. The book also addresses state-of-art steps that should help move soybeans past these market barriers as advances in genomics and genetic engineering are deployed to design soybeans and soybean products that meet the challenges of 21st century markets. - Includes both an overview of the economic outlook of soybeans and details on the advances in soybean genetics and genomics - Concise and well-organized book with five main sections covering everything from regulatory issues to advances in genomics to commercial production for yielding a superior product - Edited by a global leader in the field of oilseed genetics, molecular biology and bioenergy research
Author : Evan D. G. Fraser
Publisher : Elsevier
ISBN 13 : 0443187665
Total Pages : 578 pages
Book Rating : 4.4/5 (431 download)
Download or read book Cellular Agriculture written by Evan D. G. Fraser and published by Elsevier. This book was released on 2023-11-17 with total page 578 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cellular Agriculture: Technology, Society, Sustainability and Science provides a state-of-the-art review of cellular agriculture technologies. From cell selection to scaffolding and everything in-between, this book contains chapters authored by leading cellular agriculture researchers and product developers across the world.Driven by consumer desire for sustainable food production, animal welfare improvements, and better human health, companies around the world are racing to engineer alternative protein products with the best flavour, appearance, and texture. A major challenge many of these early-stage companies struggle with is having the foundational science and technical knowledge to start their journey in this emerging industry. This text provides detailed information on the current state of the science and technology of cellular agriculture. It combines the social aspects that need to be considered to create a level playing field to give each emerging idea the best chance at realizing the ultimate vision of cellular agriculture: satisfying the demand for protein around the world in a way that is better for humans, animals, and the planet.This is the first resource of its kind to take a practical approach to review the design, feasibility, and implementation of cellular agriculture techniques. With additional chapters on life cycle analyses and ideal transition scenarios, this book provides a resource for aspiring technology developers and academics alike, seeking evidence-based assessments of the industry and its disruptive potential. - Written by industry and academic experts for balanced perspective - Presents foundational information with practical application insights - Includes chapters on regulatory and policy issues - Reviews the sustainability challenges of alternative proteins
Author : Thomas A. B. Sanders
Publisher : Woodhead Publishing
ISBN 13 : 1782422579
Total Pages : 334 pages
Book Rating : 4.7/5 (824 download)
Download or read book Functional Dietary Lipids written by Thomas A. B. Sanders and published by Woodhead Publishing. This book was released on 2015-11-18 with total page 334 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. - Comprehensively examines the functionality and nutritional benefits of dietary fat in food - Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more - Considers manufacturing issues of dietary fat in foods - Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims
Author : Michael Bockisch
Publisher : Elsevier
ISBN 13 : 0128043555
Total Pages : 849 pages
Book Rating : 4.1/5 (28 download)
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
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309039940
Total Pages : 765 pages
Book Rating : 4.3/5 (9 download)
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.
Author : Muhammad Abubakar
Publisher : Springer
ISBN 13 : 3662467895
Total Pages : 151 pages
Book Rating : 4.6/5 (624 download)
Download or read book The Role of Biotechnology in Improvement of Livestock written by Muhammad Abubakar and published by Springer. This book was released on 2015-04-07 with total page 151 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book examines how biotechnology can improve livestock breeding and farming, and thereby also animal products. In the first chapters the reader will discover which techniques and approaches are currently used to improve animal breeding, animal health and the value of animal products. Particular attention is given to reproduction techniques, animal nutrition and livestock vaccines that not only enhance animal health but also have a significant effect on human health by ensuring safe food procurement and preventing zoonotic diseases. In addition, modern biotechnology can increase not only productivity but also the consistency and quality of animal food, fiber and medical products. In the second part of the book, issues such as how animal biotechnology could affect the environment and the important topic of animal waste management are explored. In the concluding chapter, the authors discuss future challenges related to animal biotechnology. This work will appeal to a wide readership, from scientists and professionals working in animal production, to those in farm animal management and veterinary science.
Author : Jean-Pierre Montmayeur
Publisher : CRC Press
ISBN 13 : 1420067761
Total Pages : 646 pages
Book Rating : 4.4/5 (2 download)
Download or read book Fat Detection written by Jean-Pierre Montmayeur and published by CRC Press. This book was released on 2009-09-14 with total page 646 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Author : Frank D. Gunstone
Publisher : CRC Press
ISBN 13 : 9780849328169
Total Pages : 360 pages
Book Rating : 4.3/5 (281 download)
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.
Author : Seyed Mohammed Bagher Hashemi
Publisher : John Wiley & Sons
ISBN 13 : 1119149347
Total Pages : 393 pages
Book Rating : 4.1/5 (191 download)
Download or read book Essential Oils in Food Processing: Chemistry, Safety and Applications written by Seyed Mohammed Bagher Hashemi and published by John Wiley & Sons. This book was released on 2017-12-26 with total page 393 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.
Author :
Publisher :
ISBN 13 :
Total Pages : 32 pages
Book Rating : 4.:/5 (319 download)
Download or read book Economic Implications of Modified Soybean Traits written by and published by . This book was released on 1990 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Academies of Sciences, Engineering, and Medicine
Publisher : National Academies Press
ISBN 13 : 0309437385
Total Pages : 607 pages
Book Rating : 4.3/5 (94 download)
Download or read book Genetically Engineered Crops written by National Academies of Sciences, Engineering, and Medicine and published by National Academies Press. This book was released on 2017-01-28 with total page 607 pages. Available in PDF, EPUB and Kindle. Book excerpt: Genetically engineered (GE) crops were first introduced commercially in the 1990s. After two decades of production, some groups and individuals remain critical of the technology based on their concerns about possible adverse effects on human health, the environment, and ethical considerations. At the same time, others are concerned that the technology is not reaching its potential to improve human health and the environment because of stringent regulations and reduced public funding to develop products offering more benefits to society. While the debate about these and other questions related to the genetic engineering techniques of the first 20 years goes on, emerging genetic-engineering technologies are adding new complexities to the conversation. Genetically Engineered Crops builds on previous related Academies reports published between 1987 and 2010 by undertaking a retrospective examination of the purported positive and adverse effects of GE crops and to anticipate what emerging genetic-engineering technologies hold for the future. This report indicates where there are uncertainties about the economic, agronomic, health, safety, or other impacts of GE crops and food, and makes recommendations to fill gaps in safety assessments, increase regulatory clarity, and improve innovations in and access to GE technology.
