Specialty Oils and Fats in Food and Nutrition Book

Specialty Oils and Fats in Food and Nutrition


  • Author : Geoff Talbot
  • Publisher : Woodhead Publishing
  • Release Date : 2015-06-29
  • Genre: Technology & Engineering
  • Pages : 384
  • ISBN 10 : 9781782423973

GET BOOK
Specialty Oils and Fats in Food and Nutrition Book Description :

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. Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery

Processing and Nutrition of Fats and Oils Book

Processing and Nutrition of Fats and Oils


  • Author :
  • Publisher : John Wiley & Sons
  • Release Date : 2013-10-28
  • Genre: Technology & Engineering
  • Pages : 276
  • ISBN 10 : 9780813827674

GET BOOK
Processing and Nutrition of Fats and Oils Book Description :

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.

Beckett s Industrial Chocolate Manufacture and Use Book

Beckett s Industrial Chocolate Manufacture and Use


  • Author : Steve T. Beckett
  • Publisher : John Wiley & Sons
  • Release Date : 2017-02-15
  • Genre: Technology & Engineering
  • Pages : 800
  • ISBN 10 : 9781118923580

GET BOOK
Beckett s Industrial Chocolate Manufacture and Use Book Description :

Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.

Cold Pressed Oils Book
Score: 5
From 1 Ratings

Cold Pressed Oils


  • Author : Mohamed Fawzy Ramadan
  • Publisher : Academic Press
  • Release Date : 2020-07-23
  • Genre: Technology & Engineering
  • Pages : 774
  • ISBN 10 : 9780128181898

GET BOOK
Cold Pressed Oils Book Description :

Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils. Chapters explore different cold pressed oil, focusing on cold press extraction and processing, composition, physicochemical characteristics, organoleptic attributes, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings a diversity of developments in food science to scientists, chemists, nutritionists, and students in nutrition, lipids chemistry and technology, agricultural science, pharmaceuticals, cosmetics, nutraceuticals and many other fields. Thoroughly explores novel and functional applications of cold pressed oils Shows the difference between bioactive compounds in cold pressed oils and oils extracted with other traditional methods Elucidates the stability of cold pressed oils in comparison with oils extracted using other traditional methods

Food Lipids Book
Score: 2
From 1 Ratings

Food Lipids


  • Author : Casimir C. Akoh
  • Publisher : CRC Press
  • Release Date : 2002-04-17
  • Genre: Technology & Engineering
  • Pages : 1028
  • ISBN 10 : 0203908813

GET BOOK
Food Lipids Book Description :

Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa

Functional Dietary Lipids Book

Functional Dietary Lipids


  • Author : Thomas Sanders
  • Publisher : Woodhead Publishing
  • Release Date : 2015-11-18
  • Genre: Technology & Engineering
  • Pages : 332
  • ISBN 10 : 9781782422570

GET BOOK
Functional Dietary Lipids Book Description :

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

Modern Technology Of Oils  Fats   Its Derivatives  2nd Revised Edition  Book

Modern Technology Of Oils Fats Its Derivatives 2nd Revised Edition


  • Author : NIIR Board
  • Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
  • Release Date : 2013-02-05
  • Genre:
  • Pages : 576
  • ISBN 10 : 9788178330853

GET BOOK
Modern Technology Of Oils Fats Its Derivatives 2nd Revised Edition Book Description :

Until recently fats and oils have been in surplus, and considered a relatively low value byproduct. Only recently have energy uses of fats and oils begun to be economically viable. Food value of fats and oils is still far above the energy value of fats and oils. Industrial and technical value of fats and oils is still above the energy value of fats and oils. Animal feeds value of fats and oils tends to remain below the energy value of fats and oils. With development of new technology oils and fats industry has undergone a number of changes and challenges that have prompted the development of new technologies, and processing techniques. Oils and fats constitute one of the major classes of food products. In fact oils and fats are almost omnipresent in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary; they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieve a balanced diet. They are essential constituents of all forms of plant and animal life. Oils and fats occur naturally in many of our foods, such as dairy products, meats, poultry, and vegetable oil seeds. India is the biggest supplier of greater variety of vegetable oil and still the resources are abundant. The applications of oils are also seen in paints, varnishes and related products. Since the use of oils and fats in our daily life is very noticeable the market demands of these products are splendid. Special efforts has been made to include all the valuable information about the oils, fats and its derivatives which integrates all aspects of food oils and fats from chemistry to food processing to nutrition. The book includes sources, utilization and classification of oil and fats followed by the next chapter that contain details in physical properties of fat and fatty acids. Exquisit

Trans Fats Replacement Solutions Book

Trans Fats Replacement Solutions


  • Author : Dharma R. Kodali
  • Publisher : Elsevier
  • Release Date : 2014-04-22
  • Genre: Science
  • Pages : 468
  • ISBN 10 : 9781630670337

GET BOOK
Trans Fats Replacement Solutions Book Description :

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

Gourmet and Health Promoting Specialty Oils Book

Gourmet and Health Promoting Specialty Oils


  • Author : Robert Moreau
  • Publisher : Elsevier
  • Release Date : 2015-08-25
  • Genre: Science
  • Pages : 596
  • ISBN 10 : 9780128043516

GET BOOK
Gourmet and Health Promoting Specialty Oils Book Description :

The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered "gourmet oils," or contain unique health-promoting chemical components. Each chapter covers processing, edible and non-edible applications, lipids, health benefits, and more related to each type of oil. Includes color illustrations of over 20 health-promoting specialty oils Comprehensive resource for the chemical and physical properties and extraction and processing methods of these specialty oils Describes and and includes the health effects of over 50 different oils from plants, algae, fish, and milk

Oils and Fats in the Food Industry Book

Oils and Fats in the Food Industry


  • Author : Frank Gunstone
  • Publisher : John Wiley & Sons
  • Release Date : 2009-01-21
  • Genre: Technology & Engineering
  • Pages : 160
  • ISBN 10 : 9781444302431

GET BOOK
Oils and Fats in the Food Industry Book Description :

Oils and fats are almost ubiquitous in food processing –whether naturally occurring in foods or added as ingredients forfunctional benefits and, despite the impression given by severalsources to the contrary, they remain an essential part of the humandiet. However, it is increasingly apparent that both the quantityand the quality of the fat consumed are vital to achieving abalanced diet. Health concerns regarding high-fat diets continue tohave a high profile, and still represent a pressing issue for foodmanufacturers. This volume provides a concise and easy-to-use reference on thenature of oils and fats for those working in the food industry andfor those in the media seeking to advise the public on consumption.Written in a style that makes the concepts and informationcontained easily accessible, and using a minimum of chemicalstructures, the nature and composition of the constituents of oilsand fats are explained. The major sources of food lipids (vegetableand animal fats) are outlined, along with their physicalcharacteristics. The book also focuses on the current main concernsof the food industry regarding oils and fats use, including: thenutritional properties of fats and oils and their variouscomponents; links between chemical structure and physiologicalproperties; and the role of lipids in some of the more importantdisease conditions such as obesity, diabetes, coronary heartdisease and cancer. The final chapter is devoted to a descriptionof the most common food uses of oils and fats. The book will be of interest to food industry professionals,students or others who require a working knowledge of oils and fatsin the food industry.

Nutraceutical and Specialty Lipids and Their Co Products Book

Nutraceutical and Specialty Lipids and Their Co Products


  • Author : Fereidoon Shahidi
  • Publisher : CRC Press
  • Release Date : 2019-08-30
  • Genre:
  • Pages : 584
  • ISBN 10 : 0367391058

GET BOOK
Nutraceutical and Specialty Lipids and Their Co Products Book Description :

While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research connecting lipids to heart health, mental health, and brain and retina development, the market has responded by providing health-conscious consumers with lipid foods, including spreads, breads, cereals, juices, and dairy products. Nutraceutical and Specialty Lipids and their Co-Products presents a thorough assessment of the current state of the chemistry, nutrition, and health aspects of specialty fats and oils. Fereidoon Shahidi, editor-in-chief of the Journal of Food Lipids and a past chair and co-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the potential application and delivery of lipids in functional foods. Sharing much of their own research, they offer an unparalleled view of the field that covers basic lipid chemistry, as well as the most progressive findings concerning the nutritional value of beneficial lipids. They include research on cereal grain, marine, fruit seed, and tree nut oils, as well as oilseed medicinals, fat replacers, and many other sources of lipids. They also consider stability issues and the latest tools being used for lipids purification. Covering the full range of these essential diet components, this cutting-edge volume serves to meet the needs of scientists and students in research and product development, as well as health and nutrition specialists.

Advances in Food Biochemistry Book

Advances in Food Biochemistry


  • Author : Fatih Yildiz
  • Publisher : CRC Press
  • Release Date : 2009-12-16
  • Genre: Medical
  • Pages : 522
  • ISBN 10 : 9781420007695

GET BOOK
Advances in Food Biochemistry Book Description :

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m

Modifying Lipids for Use in Food Book

Modifying Lipids for Use in Food


  • Author : F. D. Gunstone
  • Publisher : Woodhead Publishing
  • Release Date : 2006-09-28
  • Genre: Technology & Engineering
  • Pages : 624
  • ISBN 10 : 9781845691684

GET BOOK
Modifying Lipids for Use in Food Book Description :

Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of lipids available, techniques for their modification and how they can be used in food products. Part one reviews vegetable, animal, marine and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation and interesterification. Finally, part three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils. With its distinguished editor and international range of contributors, Modifying lipids for use in foods is a standard reference for dairy and other manufacturers using modified lipids. Reviews the range of lipids available Asseses techniques for modifying lipids such as fractionation and interesterification Considers the wide range of applications of modified lipids

Healthful Lipids Book

Healthful Lipids


  • Author : Casimir C. Akoh
  • Publisher : CRC Press
  • Release Date : 2019-05-08
  • Genre: Medical
  • Pages : 762
  • ISBN 10 : 9781439822289

GET BOOK
Healthful Lipids Book Description :

Healthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids. This book examines the latest technological advancements and the emerging technologies in processing and analysis, health-related concerns, and strategies used in the production and appl

Fats in Food Technology Book

Fats in Food Technology


  • Author : Kanes K. Rajah
  • Publisher : John Wiley & Sons
  • Release Date : 2014-02-07
  • Genre: Technology & Engineering
  • Pages : 385
  • ISBN 10 : 9781118788769

GET BOOK
Fats in Food Technology Book Description :

Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters. This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.

Edible Oil Processing Book
Score: 5
From 1 Ratings

Edible Oil Processing


  • Author : Wolf Hamm
  • Publisher : John Wiley & Sons
  • Release Date : 2013-05-28
  • Genre: Technology & Engineering
  • Pages : 350
  • ISBN 10 : 9781118541784

GET BOOK
Edible Oil Processing Book Description :

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing.

Vegetable Oils in Food Technology Book

Vegetable Oils in Food Technology


  • Author : Frank D. Gunstone
  • Publisher : CRC Press
  • Release Date : 2002-10-18
  • Genre: Technology & Engineering
  • Pages : 337
  • ISBN 10 : 0849328160

GET BOOK
Vegetable Oils in Food Technology Book Description :

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.

Food Lipids Book
Score: 4.5
From 3 Ratings

Food Lipids


  • Author : David B. Min
  • Publisher : CRC Press
  • Release Date : 2008-03-17
  • Genre: Technology & Engineering
  • Pages : 928
  • ISBN 10 : 9781420046649

GET BOOK
Food Lipids Book Description :

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. 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 techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.

Oils and Fats Authentication Book

Oils and Fats Authentication


  • Author : Michael Jee
  • Publisher : John Wiley & Sons
  • Release Date : 2009-02-12
  • Genre: Technology & Engineering
  • Pages : 224
  • ISBN 10 : 9781405152990

GET BOOK
Oils and Fats Authentication Book Description :

Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to analysis and authentication of oils and fats. All the major oils and fats are included. Chapter authors are drawn from the academic and industrial sectors. The volume is directed at chemists and technologists working in the food industry, the pharmaceutical industry and in oils and fats processing. It will also be of interest to analytical chemists and quality assurance personnel.

Trait Modified Oils in Foods Book

Trait Modified Oils in Foods


  • Author : Frank T. Orthoefer
  • Publisher : John Wiley & Sons
  • Release Date : 2015-08-03
  • Genre: Science
  • Pages : 264
  • ISBN 10 : 9780813808727

GET BOOK
Trait Modified Oils in Foods Book Description :

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.