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Books in Fats and oils

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11-20 of 27 results in All results

Palm Oil

  • 1st Edition
  • September 1, 2015
  • Oi-Ming Lai + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 0 2 3 0 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 3 4 6 - 2
Palm Oil: Production, Processing, Characterization, and Uses serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components. It also includes several topics related to oil palm genomics, tissue culture and genetic engineering of oil palm. Physical, chemical and polymorphic properties of palm oil and its components as well as the measurement and maintenance of palm oil quality are included and may be of interest to researchers and food manufacturers. General uses of palm oil/kernel oil and their fractions in food, nutritional and oleochemical products are discussed as well as the potential use of palm oil as an alternative to trans fats. Some attention is also given to palm biomass, bioenergy, biofuels, waste management, and sustainability.

Edible Oleogels

  • 1st Edition
  • August 24, 2015
  • Alejandro G. Marangoni + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 0 2 2 2 - 0
  • eBook
    9 7 8 - 1 - 6 3 0 6 7 - 0 0 9 - 2
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.

Processing Contaminants in Edible Oils

  • 1st Edition
  • August 15, 2015
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 0 3 8 1 - 4
  • eBook
    9 7 8 - 1 - 6 3 0 6 7 - 0 3 1 - 3
This book discusses the current 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. The mechanisms of formation for these contaminants, as well as research identifying possible precursor molecules are reviewed. Strategies which have been used successfully to decrease the concentrations of these contaminants in edible oils are discussed, including the removal of precursor molecules before processing, modifications of deodorization protocol, and approaches for the removal of these contaminants after the completion of processing. Analytical strategies for accurate detection and quantitation of MCPD and glycidyl esters are covered, along with current information on their toxicological properties. This book serves as a single point of reference for the significant research related to these contaminants.

Specialty Oils and Fats in Food and Nutrition

  • 1st Edition
  • June 23, 2015
  • Geoff Talbot
  • English
  • Hardback
    9 7 8 - 1 - 7 8 2 4 2 - 3 7 6 - 8
  • eBook
    9 7 8 - 1 - 7 8 2 4 2 - 3 9 7 - 3
Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in “clean label” functional foods and the emerging markets in “free-from” and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists.

Olive and Olive Oil Bioactive Constituents

  • 1st Edition
  • April 15, 2015
  • Dimitrios Boskou
  • English
  • Hardback
    9 7 8 - 1 - 6 3 0 6 7 - 0 4 1 - 2
  • eBook
    9 7 8 - 1 - 6 3 0 6 7 - 0 4 2 - 9
The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources. This technically-oriented book will be of value to nutritionists and researchers in the biosciences. It unravels the body of science pertaining to olive minor constituents in relation to new chemical knowledge, technological innovations, and novel methods of recovery, parallel to toxicology, pharmacology, efficacy, doses, claims, and regulation. Topics include: the biological importance of bioactive compounds present in olive products; developments and innovations to preserve the level of bioactives in table olives and olive oil; and importance of variety, maturity, processing of olives, storage, debittering of olives and table olives as a valuable source of bioactive compounds.

Trans Fats Replacement Solutions

  • 1st Edition
  • April 22, 2014
  • Dharma R. Kodali
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 0 3 8 0 - 7
  • eBook
    9 7 8 - 1 - 6 3 0 6 7 - 0 3 3 - 7
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.

Green Vegetable Oil Processing

  • 1st Edition
  • December 4, 2013
  • Walter E. Farr + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 0 2 1 6 - 9
  • eBook
    9 7 8 - 0 - 9 8 3 0 5 7 2 - 0 - 8
Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green principles is now becoming an effective business approach to enhance vegetable oil processing profitability. Two years have passed since the first edition of Green Vegetable Oil Processing was published. The Revised First Edition includes much of the content of the first edition, but incorporates updated data, details, images, figures, and captions. This book addresses alternative green technologies at various stages of oilseed and vegetable oil processing. This includes oil extraction technologies such as expeller, aqueous and supercritical methods, and green modifications of conventional unit operations such as degumming, refining, bleaching, hydrogenation, winterizing/dewaxing, fractionation, and deodorization. While most chapters describe soy oil processing, the techniques described equally applicable to oils and fats in general.

Food Enrichment with Omega-3 Fatty Acids

  • 1st Edition
  • July 31, 2013
  • Charlotte Jacobsen + 3 more
  • English
  • Hardback
    9 7 8 - 0 - 8 5 7 0 9 - 4 2 8 - 5
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 8 8 6 - 3
Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area.Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids.Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods.

Reducing Saturated Fats in Foods

  • 1st Edition
  • April 19, 2011
  • G Talbot
  • English
  • Paperback
    9 7 8 - 0 - 0 8 - 1 0 1 7 1 3 - 5
  • eBook
    9 7 8 - 0 - 8 5 7 0 9 - 2 4 7 - 2
The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates.Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products.With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector.

Trans Fatty Acids in Human Nutrition

  • 2nd Edition
  • March 10, 2009
  • F Destaillats + 3 more
  • English
  • Hardback
    9 7 8 - 0 - 9 5 5 2 5 1 2 - 3 - 8
In this completely rewritten Second Edition of Trans Fatty Acids in Human Nutrition authors who are recognised international authorities in their field have addressed the major areas of trans fatty acids (TFA) research such as consumption, analysis, biochemistry, synthesis and natural TFA biosynthesis, health effects, food formulation, and also regulation and consumer perception. Each chapter contains the latest references and major advances and breakthroughs in a specific area of trans fatty acids research. Furthermore, the book also includes a discussion of a major issue - the health effects of the natural trans isomers, comparing their effects to those observed for TFA produced during hydrogenation.The availability of so much information in a single volume will help to clarify the major effects of TFA in human nutrition that have been discovered over the last two decades. This book guides the next generation of scientists to the important opportunities for making further progress in this challenging field of research.The First Edition of Trans Fatty Acids in Human Nutrition carried out a very similar task for the state of our knowledge in the late 1990s but the rapid expansion and progress in the subject meant that it had to be completely re-written and expanded from the original nine to the present fifteen chapters of the Second Edition.