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Author: Yoshihisa Katsuragi
Publisher: CRC Press
Published: 2019-07-26
Total Pages: 268
ISBN-13: 1439822336
DOWNLOAD EBOOKUseful to nutritionists, physicians, and public health professionals as well as food scientists and technologists, and process engineers, this book reviews the metabolism and health benefits as well as international safety and regulatory information of diacylglycerol oils. The book contains long-term clinical studies diacylglycerols' effects on ene
Author: Yoshihisa Katsuragi
Publisher: AOCS Publishing
Published: 2004-01-30
Total Pages: 288
ISBN-13: 9781893997776
DOWNLOAD EBOOKUseful to nutritionists, physicians, and public health professionals as well as food scientists and technologists, and process engineers, this book reviews the metabolism and health benefits as well as international safety and regulatory information of diacylglycerol oils. The book contains long-term clinical studies diacylglycerols' effects on energy expenditure, obesity, cholesterol, and sugar levels in patients. It also reviews physicochemical properties, application technologies, and processing of diacylglycerol-containing foods.
Author: Yongsheng Huang
Publisher: The American Oil Chemists Society
Published: 2003-10-30
Total Pages: 384
ISBN-13: 9781893997417
DOWNLOAD EBOOKAuthor: Yee-Ying Lee
Publisher: Springer Nature
Published: 2022-03-15
Total Pages: 496
ISBN-13: 9811651132
DOWNLOAD EBOOKThis book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-to-date scientific advances in the area of edible fats and oils technology, over a span of 10 years from 2009 to the year 2019. The book covers the existing and recent advanced techniques adopted in the edible fats and oils research and touches on the processing and modification, to the traceability and sustainability issues of fats and oils. Some recent technologies like supercritical carbon dioxide, microwave, ultrasound, and enzymatic‐ assisted processes, ionic liquid, enzymatic processes, biosensor and membrane technology are presented in the book. The book aims to provide the technologists and researchers in research, development and operations in the edible fats and oils industries with critical and readily accessible information on the recent advances in the field. The book is divided into three broad sections- Fats and Oils Chemistry and Processing, Fats and Oils Modification and Health Implications, and Fats and Oils Safety, Social, Environmental and Economic Impacts. It is an extremely comprehensive and valuable resource, which serves as an essential reference for students and lipid scientists from academia or industry.
Author: Jinkai Zheng
Publisher: Frontiers Media SA
Published: 2022-12-02
Total Pages: 125
ISBN-13: 2832508332
DOWNLOAD EBOOKThe authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
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Publisher: John Wiley & Sons
Published: 2013-10-28
Total Pages: 293
ISBN-13: 0813827671
DOWNLOAD EBOOKProcessing 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.
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Publisher: ScholarlyEditions
Published: 2012-01-09
Total Pages: 1864
ISBN-13: 1464964211
DOWNLOAD EBOOKIssues in Eating Disorders, Nutrition, and Digestive Medicine: 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Eating Disorders, Nutrition, and Digestive Medicine. The editors have built Issues in Eating Disorders, Nutrition, and Digestive Medicine: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Eating Disorders, Nutrition, and Digestive Medicine in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Eating Disorders, Nutrition, and Digestive Medicine: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Author: G Talbot
Publisher: Elsevier
Published: 2011-04-19
Total Pages: 415
ISBN-13: 0857092472
DOWNLOAD EBOOKThe 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. - Reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates - Explores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributes - Focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected
Author: R Rastall
Publisher: Elsevier
Published: 2007-09-21
Total Pages: 337
ISBN-13: 184569371X
DOWNLOAD EBOOKThe food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications.Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates.Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology. - Reviews the latest advanced methods to develop specific enzymes - Discusses ways of producing higher quality food products - Explores the improvement and production of enzymes
Author: María Luján Ferreira
Publisher: Springer
Published: 2017-02-28
Total Pages: 97
ISBN-13: 3319515748
DOWNLOAD EBOOKThis brief presents the state of the art on enzymatic synthesis of structured triglycerides and diglycerides, focusing on glycerol as the substrate and covering interesterification of vegetable oils in one and two steps. It critically reviews the available literature on enzymatic and chemo-enzymatic synthesis of di- and triglycerides in one or more steps. The effects of the structure, length and unsaturation of the fatty acids are carefully considered, as well as the inhibitory potential of highly unsaturated complex fatty acid structures. The brief also addresses acyl migration and the use of adsorbents, taking into account the most recent literature and presenting the problem in an industrial context. It discusses experimental and analytical problems concerning, e.g. the lab scale and the scaling up to bench and pilot plants. Several examples are presented, and their successes and failures are assessed. Biocatalysts based on lipases are analyzed with regard to problems of immobilization, stability on storage time and activity after multiple uses. The need for specific Sn-2 lipases is presented and strategies for optimizing Sn-2 esterification are discussed. Lastly, practical aspects are examined, e.g. lipase “leaching” with loss of activity, taking into account the latest findings on continuous and batch reactor configurations and presenting the advantages and disadvantages of each.
