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Books in Fats and oils

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1-10 of 27 results in All results

Insect Oil as a Source of Nutraceuticals

  • 1st Edition
  • December 1, 2024
  • Abdalbasit Adam Mariod
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 3 9 3 4 - 2
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 3 9 3 5 - 9
Insect Oil as a Source of Nutraceuticals: New Approaches in the Food and Feed Industry explores how removing insect lipids can be an important source to not only ensure future food security, but also show the many uses of how insect oil can be a fat replacer in food, medicine, pharmaceuticals, and cosmetics. While edible insect species are harvested in large numbers to contribute to food security, and as a source of alternative animal protein, their oil has not been seen in all parts of the world as part of the human diet.With more than 1,900 types of edible insects that can be consumed as food, and the fact that edible insects comprise of approximately 20% fat, the second most abundant nutrient after protein, this book is a welcomed addition on the topic.

Functionality of Plant Proteins

  • 1st Edition
  • June 22, 2024
  • Janitha P.D. Wanasundara + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 1 7 2 1 - 6
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 6 0 8 - 3
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.

Functional Dietary Lipids

  • 2nd Edition
  • September 28, 2023
  • Thomas A. B. Sanders
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 3 2 7 - 3
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 3 2 8 - 0
Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health, Second Edition discusses this important component of the human diet and the ways it plays an essential functional role. As with the previous edition, this book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing and innovation for health. It contains approximately 35% new content, including 5 new chapters as well as updated content in previous chapters. New content covers the health effects of fat-soluble compounds, the sustainability aspects of vegetable oil production; process engineering of fats to improve functionality and quality, and more. This second edition also includes updated data on regulations, including nutritional profiling, signposting, taxation and advertising restrictions, and the regulatory approval of novel sources of lipids. This book will be a useful reference for those wanting to explore human nutrition and dietary lipids as well as those involved in decision-making surrounding food formulation and manufacturing.

Food Lipids

  • 1st Edition
  • February 26, 2022
  • Jose M. Lorenzo + 4 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 3 3 7 1 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 3 5 2 6 - 3
Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for quality. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students, this book is sure to be a welcomed reference. Lipids are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods. However, in recent years consumers are increasingly aware of the diet-health relationship, especially the implication that some lipids exert in the development of different diseases.

Processing Contaminants in Edible Oils

  • 2nd Edition
  • January 25, 2022
  • Shaun MacMahon + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 0 0 6 7 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 0 0 6 8 - 1
Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest research on monochloropropanediol (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

  • 1st Edition
  • November 25, 2021
  • Frank J. Flider
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 2 9 1 2 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 2 9 1 3 - 2
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.

Practical Guide to Vegetable Oil Processing

  • 2nd Edition
  • February 16, 2017
  • Monoj Gupta
  • English
  • Paperback
    9 7 8 - 1 - 6 3 0 6 7 - 0 5 0 - 4
  • eBook
    9 7 8 - 1 - 6 3 0 6 7 - 0 5 1 - 1
Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry. The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry.

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

  • 1st Edition
  • January 19, 2016
  • Min Hu + 1 more
  • English
  • Hardback
    9 7 8 - 1 - 6 3 0 6 7 - 0 5 6 - 6
  • eBook
    9 7 8 - 1 - 6 3 0 6 7 - 0 5 7 - 3
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.

Functional Dietary Lipids

  • 1st Edition
  • November 18, 2015
  • Thomas A. B. Sanders
  • English
  • Paperback
    9 7 8 - 1 - 7 8 2 4 2 - 2 4 7 - 1
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 2 5 7 - 0
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.

Essential Oils in Food Preservation, Flavor and Safety

  • 1st Edition
  • September 28, 2015
  • Victor R Preedy
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 4 1 6 6 4 1 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 4 1 6 6 4 4 - 8
Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched.