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Academic Press And Aocs Press

AOCS, a leading global fats and oils society and publisher of books in the fields of lipid chemistry, food science, health and nutrition, and surfactants and detergents, has aligned with Elsevier, one of the world’s leading scientific and technical publishers.

The new books will be co-branded under the Academic Press and AOCS Press imprints. Together, Academic Press and AOCS Press offer a range of reference books, monographs, handbooks, and more to address the needs of professionals, students, researchers and academics.

    • Surfactant Formulation Engineering using HLD and NAC

      • 1st Edition
      • Edgar Acosta + 2 more
      • English
      Surfactants are molecules that contain groups that are water-loving (hydrophilic) and oil-loving (lipophilic). The central question in formulations is often which of the two portions dominate the behavior of the surfactant. For many years that question was answered in terms of the surfactant structure only. However, the modern view is that the hydrophilic-lipophil... nature of the surfactant is the result of surfactant structure and formulation conditions (nature of the oil, temperature, aqueous phase composition) as captured by a semi-empirical equation called the hydrophilic-lipophil... difference (HLD). The HLD is a dimensionless number that indicate the approach to the point where the surfactant inverts its solubility from being water-soluble (negative HLD) to oil-soluble (positive HLD). The HLD alone is a good indicator of how the formulation could behave but it does not produce any formulation property that can be used to predict product performance. The net-average curvature (NAC) are a set of equations that take the value of HLD to predict the properties of the formulation, such as oil (and/or water) solubilization capacity, interfacial tension, phase diagrams, contact angle and others.Surfactant Formulation Engineering using HLD and NAC will not only introduce the reader to HLD-NAC but also to the practical use of these concepts in numerous applications ranging from application in the petroleum industry, to environmental remediation, to food, cosmetic and pharmaceutical applications, and even nanotechnology. The last part of the book will look at the molecular origins of the empirical terms in HLD via the Integrated Free Energy Model (IFEM).

    • Functionality of Plant Proteins

      Properties, Methods of Assessment, Modifications and Applications
      • 1st Edition
      • Janitha P.D. Wanasundara + 2 more
      • English
      Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten.Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation.

    • Processing Contaminants in Edible Oils

      MCPD and Glycidyl Esters
      • 2nd Edition
      • Shaun MacMahon + 1 more
      • English
      Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest research on monochloropropanedio... (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. A number of advancements in understanding these have been made since the publication of the first edition. These important changes, which impact industrial mitigation, analytical methods, toxicology and regulation, are highlighted for up-to-date reference. The mechanisms of formation for MCPD and glycidyl ester contaminants, as well as research identifying possible precursor molecules are reviewed, as are strategies which have been used successfully to decrease the concentrations of these contaminants. From the removal of precursor molecules before processing, modifications of deodorization protocol, to approaches for the removal of these contaminants after the completion of processing, methods of mitigating and eliminating contaminants are presented.

    • High Oleic Oils

      Development, Properties, and Uses
      • 1st Edition
      • Frank J. Flider
      • English
      High Oleic Oils: Development, Properties and Uses is the first complete reference to address practical applications for this new and dynamic category of fats and oils that are essentially replacing partially hydrogenated oils in various food and nonfood uses. As a category, high oleic oils are highly stable, but like other fats and oils, there are differences in the composition and applications of the various types of high oleic oils. Their compositions allow for the production of a range of frying oils, increased shelf-life foods, functional shortenings and hard fats, and even industrial products not easily produced with nonhigh oleic oils. Information and know-how on these applications and advantages has been in high demand and short supply until now.Based on extensive commercial experience, seminars and presentations, Editor Frank Flider has identified common customer questions, needs and concerns about high oleic oils, and addresses them in this single comprehensive volume outlining development, composition, and utilization of high oleic oils. Through the individual expertise of a highly qualified team of contributing authors, this book outlines the development, composition, and utilization of these oils, making it of value to a wide range of readers, including the research and development industry and academic researchers.

    • Biobased Surfactants

      Synthesis, Properties, and Applications
      • 2nd Edition
      • Douglas G. Hayes + 2 more
      • English
      Biobased Surfactants: Synthesis, Properties, and Applications, Second Edition, covers biosurfactant synthesis and applications and demonstrates how to reduce manufacturing and purification costs, impurities, and by-products. Fully updated, this book covers surfactants in biomedical applications, detergents, personal care, food, pharmaceuticals, cosmetics, and nanotechnology. It reflects on the latest developments in biobased surfactant science and provides case scenarios to guide readers in efficient and effective biobased surfactant application, along with strategies for research into new applications. This book is written from a biorefinery-based perspective by an international team of experts and acts as a key text for researchers and practitioners involved in the synthesis, utilization, and development of biobased surfactants.

    • Rice Bran and Rice Bran Oil

      Chemistry, Processing and Utilization
      • 1st Edition
      • Ling-Zhi Cheong + 1 more
      • English
      Rice Bran and Rice Bran Oil (RBO) provides much-needed best practices on the science and technology of RBO, including the chemistry, dectection methods, nutrition (including the effect of processing technologies on micronutrients) and applications. RBO contains many nutritional components, including up to 2% oryzanol, tocotrienol, and phytosterols. In addition, the fatty acid composition is well balanced with mainly oleic acid and very little linolenic acid, which allows for versatile uses in frying, cooking, and in formulating oil blends for food uses, especially as a trans-free alternative. Many food industrial sectors are seeking possibilities to use RBO in their products from not only Asia and South America, but also Europe and North America. However, there are many processing, analytical, and nutritional considerations that must be documented in one resource. This volume is perfect for those interested in understanding the many emerging potential uses for this alternative oil. Written by a team of experts from academia and industry, this book is the first of its kind. In addition, it provides an overview of related rice bran products and their development, including: • Rice bran protein• Rice dietary fiber• Dietary rice bran/meal• Rice husk/ash applications• Paddy straw applications• Valued added products, including rice bran wax

    • Structure-Function Analysis of Edible Fats

      • 2nd Edition
      • Alejandro G. Marangoni
      • English
      Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The book takes a proven, general approach, presenting principles and techniques in a way that can be applied to any lipidic material. As the maturity of the field has increased since the first edition, there is an increased need for more sophisticated quantitative approaches to common problems encountered by industry. This book outlines modern methods used for this purpose by some of the leading authorities in the field today. Edited by expert Alejandro Marangoni, and with contributions from leaders in field, the book features the latest developments, including chapters on Phase Behavior of Fat Mixtures and the Rheology and Mechanical Properties of Fats Methods Used in the Study of the Physical Properties of Fats (including a new section on microscopy).

    • Edible Oleogels

      Structure and Health Implications
      • 2nd Edition
      • Alejandro G. Marangoni + 1 more
      • English
      Edible Oleogels, Structure and Health Implications, Second Edition presents a novel strategy on how to eliminate trans fats from our diets. Topics covered include how to avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat and how to develop trans fat free, low saturate, functional shortenings for the food industry. The major approach to form these materials is covered, helping manufacturers incorporate specific molecules (polymers, amphiphiles, waxes) into oil components. As such, this an ideal resource for those in product development and anyone interested in understanding the role of trans and saturated fats in health and nutrition. 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. 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. Hence, this book provides a valuable resource on new advancements.

    • Polyunsaturated Fatty Acid Metabolism

      • 1st Edition
      • Graham C. Burdge
      • English
      Polyunsaturated Fatty Acid Metabolism explores a number of major roles of PUFA in the body, including its role as a component of cell membranes and how it provides substrates for the synthesis of lipid second messengers. Recent studies are unraveling the effect of interactions between diet and endocrine factors and genetic and epigenetic variation on the regulation of PUFA biosynthesis in animals. Together, these recent findings provide novel insights into the impact of differences in PUFA supply on health. This book captures these findings in a manner that marks the state-of-the-art, placing them in the wider context of PUFA metabolism and nutritional science. Users will find a comprehensive discussion on the topic that presents the contributions of leading researchers who combine their knowledge to create a cohesive academic resource for researchers, those involved in production, and health policymakers.

    • Lipid Modification by Enzymes and Engineered Microbes

      • 1st Edition
      • Uwe T. Bornscheuer
      • English
      Lipid Modification by Enzymes and Engineered Microbes covers the state-of-the art use of enzymes as natural biocatalysts to modify oils, also presenting how microorganisms, such as yeast, can be designed. In the past ten years, the field has made enormous progress, not only with respect to the tools developed for the development of designer enzymes, but also in the metabolic engineering of microbes, the discovery of novel enzyme activities, and in reaction engineering/process development. For the first time, these advances are covered in a single-volume that is edited by leading enzymatic scientist Uwe Borchscheuer and authored by an international team of experts.

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