Physical and Chemical Characteristics of Oils, Fats, and Waxes
Physical and Chemical Characteristics of Oils, Fats, and Waxes

Author: David Firestone

Publisher:

Published: 1999

Total Pages: 0

ISBN-13: 9781893997042

DOWNLOAD EBOOK

Physical and Chemical Properties of Oils, Fats, and Waxes is a reference tool for the professional responsible for quality, trade, and authenticity of oils and fats. Values are provided for the following parameters: specific gravity; refractive index; iodine value; saponification value; titer; and fatty acid, tocopherol, tocotrienol, sterol, and triglyceride composition. Explore the 1999 edition through its database application. The CD-ROM contains application software specifically designed for presenting this important information. Centered around the fatty acid composition of each oil, further windows allow the user to view additional information. Reference sources are also accessed through simple key strokes. Customize this flexible resource with your own data. System requirements: Windows 95 and higher.

Fats and Oils
Fats and Oils

Author: Richard D. O'Brien

Publisher: CRC Press

Published: 2008-12-05

Total Pages: 766

ISBN-13: 1420061674

DOWNLOAD EBOOK

Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. It also includes an expanded guide for troubleshooting and problem solving. Building upon the practical aspects of the first edition, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry.

Physical and Chemical Characteristics of Oils, Fats, and Waxes
Physical and Chemical Characteristics of Oils, Fats, and Waxes

Author: David Firestone

Publisher:

Published: 2013

Total Pages: 0

ISBN-13: 9780983079194

DOWNLOAD EBOOK

Physical and Chemical Properties of Oils, Fats, and Waxes is a reference tool for the professional responsible for quality, trade, and authenticity of oils and fats. Values are provided for the following parameters: specific gravity; refractive index; iodine value; saponification value; titer; and fatty acid, tocopherol, tocotrienol, sterol, and triglyceride composition. Explore the 1999 edition through its database application. The CD-ROM contains application software specifically designed for presenting this important information. Centered around the fatty acid composition of each oil, further windows allow the user to view additional information. Reference sources are also accessed through simple key strokes. Customize this flexible resource with your own data. System requirements: Windows 95 and higher.

The Chemistry of Oils and Fats
The Chemistry of Oils and Fats

Author: Frank Gunstone

Publisher: John Wiley & Sons

Published: 2009-02-12

Total Pages: 304

ISBN-13: 1405150025

DOWNLOAD EBOOK

The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.

Rapeseed and Canola Oil
Rapeseed and Canola Oil

Author: Frank Gunstone

Publisher: John Wiley & Sons

Published: 2009-02-12

Total Pages: 240

ISBN-13: 140514792X

DOWNLOAD EBOOK

Rapeseed is now the second largest oilseed crop after soybean, and the third largest vegetable oil after soybean oil and palm oil, and it is therefore an important contributor to the annual supply of vegetable oils required to meet an increasing demand. This volume provides comprehensive coverage of rapeseed oil and its close relative, canola oil, from production (agronomic) aspects, through extraction to refining and processing. Chemical composition, physico-chemical properties, food and non-food uses are considered in detail, and a chapter is included on future prospects, including oils available by means of genetic manipulation. This is a book for oils and fats chemists and technologists in the food and oleochemical industries, chemical engineers in the processing industry, nutritionists and seed technologists.

Oils and Fats as Raw Materials for Industry
Oils and Fats as Raw Materials for Industry

Author: Divya Bajpai Tripathy

Publisher: John Wiley & Sons

Published: 2024-01-04

Total Pages: 368

ISBN-13: 1119910536

DOWNLOAD EBOOK

OILS AND FATS AS RAW MATERIALS FOR INDUSTRY This new volume emphasizes the sources, structure, chemistry, treatment, modification, and potential applications for oils and fats as raw materials in industry. Oils and fats can be used as raw materials in many industries including food and agriculture, as surfactants in laundry detergents and cosmetics, as well as in pharmaceuticals. Moreover, unsaturated vegetable oils are also suitable to form epoxides and hence, are important in the manufacturing of paints and adhesives. Limited sources of petrochemicals and their harmful effects on health and the environment also promote the use of naturally occurring oils and fats as biodiesel after some chemical modification. Moreover, a vast variety of nonedible oils that can be obtained from easily cultivable plant species are receiving great interest from researchers because they not only yield cost-effective products but are also proven as a substrate to promote sustainable research. In this book, the editors will cover all possible industrial applications of the products that are formed using edible and non-edible vegetable oils. Vegetable oils are not a new research area, although they are considered an evergreen or long-lasting topic as most of the research in synthetic chemistry has been carried out on vegetable oils.

Chemical and Functional Properties of Food Lipids
Chemical and Functional Properties of Food Lipids

Author: Zdzislaw Z. E. Sikorski

Publisher: CRC Press

Published: 2010-12-12

Total Pages: 406

ISBN-13: 9781420031997

DOWNLOAD EBOOK

Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.