Books in Fats and oils

Future Fat Alternatives

1st Edition
October 1, 2025
Zong Meng
English
Paperback
9 7 8 0 4 4 3 2 9 0 7 1 8
eBook
9 7 8 0 4 4 3 2 9 0 7 3 2

Future Fat Alternatives: Concepts, Structuring and Food Application takes a deep dive into the strategies for the development of fat alternatives for food applications. It covers all structuring strategies, including oleogels, emulsion gels and foamed gels as well as cell-cultured fats. In addition, it details other applications such as additive manufacturing, and fat alternatives in different food applications and discusses their nutritional benefits. Divided into eight sections, “Future Fat Alternatives: Concepts, Structuring and Food Application, begins with an overview of the structural-properties relationship in traditional fats then segues into the benefits and challenges of fat alternatives, the prospects and challenges of cell-cultured fats, the additive manufacturing of fat analogues and how they pave the way towards novel food development. The applications of different fat replacers and their nutritional benefits in bakery, meat, chocolate, and cheese products as well as nutraceutical delivery systems will also be discussed.

Edible Oil Blends

1st Edition
August 15, 2025
Mohamed Fawzy Ramadan
English
Paperback
9 7 8 0 4 4 3 2 4 8 4 9 8
eBook
9 7 8 0 4 4 3 2 4 8 5 1 1

Edible Oil Blends: Chemistry, Functionality and Health Aspects, gives readers insight into the advantages of blending traditional and non-traditional oils for optimal nutrition and enhanced product development. The book sheds light on how the intricate concoctions of triacylglycerol, phospholipids, carotenoids, antioxidants and fatty acids can improve nutrition and contemporary food applications.Edible Oil Blends: Chemistry, Functionality and Health Aspects, demonstrates how blended oils stemming from olive, coconut, sunflower, soybean, sesame, grapeseed and more, can alter an oil's' chemical composition for increased cooking stability, enhanced sensory characteristics and more desirable ratios of saturated, mono-and poly-unsaturated and essential fatty acids. Each chapter highlights a specific oil and discusses the bioactive compounds, physiochemical properties, biological properties and the economic value of each.

Insect Oil as a Source of Nutraceuticals

1st Edition
November 29, 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.

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.

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.

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Books in Fats and oils

Future Fat Alternatives

Edible Oil Blends

Insect Oil as a Source of Nutraceuticals

Functionality of Plant Proteins

Functional Dietary Lipids

Food Lipids

High Oleic Oils

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Functional Dietary Lipids

Essential Oils in Food Preservation, Flavor and Safety