Lipids and Edible Oils

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  • Publisher : Academic Press
  • Release : 05 October 2019
  • ISBN : 9780128173725
  • Page : 372 pages
  • Rating : 4.5/5 from 103 voters

Lipids and Edible Oils Book PDF summary

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field. Thoroughly explores the technological properties of lipids and edible oils Includes food processing by-products and microalgae as a source of lipids and edible oils Reviews novelties in edible oil products and processing, including refining techniques, biorefinery and value creation processing waste

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Lipids and Edible Oils

Lipids and Edible Oils
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2019-10-05
  • ISBN : 9780128173725
DOWNLOAD BOOKLipids and Edible Oils

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and

Edible Oil Processing

Edible Oil Processing
  • Author : Wolf Hamm,Richard J. Hamilton,Gijs Calliauw
  • Publisher : John Wiley & Sons
  • Release Date : 2013-08-05
  • ISBN : 9781444336849
DOWNLOAD BOOKEdible Oil Processing

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

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
  • Author : Min Hu,Charlotte Jacobsen
  • Publisher : Elsevier
  • Release Date : 2016-01-19
  • ISBN : 9781630670573
DOWNLOAD BOOKOxidative Stability and Shelf Life of Foods Containing Oils and Fats

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. Focuses on

Edible Oleogels

Edible Oleogels
  • Author : Alejandro G. Marangoni,Nissim Garti
  • Publisher : Elsevier
  • Release Date : 2018-06-11
  • ISBN : 9780128142714
DOWNLOAD BOOKEdible Oleogels

Edible Oleogels, Structure and Health Implications, Second Edition presents a novel strategy on how to eliminate trans fats from our diets. Topics covered include how to avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat and how to develop trans fat free, low saturate, functional shortenings for the food industry. The major approach to form these materials is covered, helping manufacturers incorporate specific molecules (polymers, amphiphiles, waxes) into oil components. As such, this

Oils and Fats in the Food Industry

Oils and Fats in the Food Industry
  • Author : Frank Gunstone
  • Publisher : Wiley-Blackwell
  • Release Date : 2008-08-11
  • ISBN : 1405171219
DOWNLOAD BOOKOils and Fats in the Food Industry

Oils and fats are almost ubiquitous 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 achieving a balanced diet. Health concerns regarding high-fat diets continue to have a high profile, and still represent a pressing

The Chemistry and Technology of Edible Oils and Fats

The Chemistry and Technology of Edible Oils and Fats
  • Author : J. Devine,P. N. Williams
  • Publisher : Elsevier
  • Release Date : 2016-06-23
  • ISBN : 9781483149530
DOWNLOAD BOOKThe Chemistry and Technology of Edible Oils and Fats

The Chemistry and Technology of Edible Oils and Fats contains the proceedings of a conference arranged by Unilever Limited and held at Port Sunlight in England on March 10-12, 1959. The papers explore the chemistry and technology of edible oils and fats, with emphasis on analytical procedures, the methods of industrial processing, and the pattern of dietary fat consumption seen from the viewpoint of the economist. This book is comprised of seven chapters and opens with a discussion on the physical

Food Lipids

Food Lipids
  • Author : Casimir C. Akoh
  • Publisher : CRC Press
  • Release Date : 2017-03-16
  • ISBN : 9781351647908
DOWNLOAD BOOKFood Lipids

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol

Vegetable Oils in Food Technology

Vegetable Oils in Food Technology
  • Author : F. D. Gunstone
  • Publisher : Taylor & Francis US
  • Release Date : 2002
  • ISBN : 1841273317
DOWNLOAD BOOKVegetable Oils in Food Technology

Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. The volume provides a source of concentrated but accessible information on the composition, properties and uses of the vegetable oils commonly found within the food industry. It includes

Diet and Health

Diet and Health
  • Author : National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Committee on Diet and Health
  • Publisher : National Academies Press
  • Release Date : 1989-01-01
  • ISBN : 9780309039949
DOWNLOAD BOOKDiet and Health

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Quality of Fresh and Processed Foods

Quality of Fresh and Processed Foods
  • Author : Fereidoon Shahidi,Arthur M. Spanier,Chi-Tang Ho,Terry Braggins
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • ISBN : 9781441990907
DOWNLOAD BOOKQuality of Fresh and Processed Foods

Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration of quality may lead to changes in the attributes that characterize the food in its fresh or freshly processed state. In addition, quality enhancement of products may be carried out using appropriate processing techniques. Interaction of different components present with one another could have a profound effect on sensory quality of products. Meanwhile,

Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils
  • Author : Anonim
  • Publisher : John Wiley & Sons
  • Release Date : 2013-07-25
  • ISBN : 9781118528785
DOWNLOAD BOOKProcessing and Nutrition of Fats and Oils

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

Fruit Oils: Chemistry and Functionality

Fruit Oils: Chemistry and Functionality
  • Author : Mohamed Fawzy Ramadan
  • Publisher : Springer
  • Release Date : 2019-05-08
  • ISBN : 9783030124731
DOWNLOAD BOOKFruit Oils: Chemistry and Functionality

Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of

Handbook of Olive Oil: Analysis and Properties

Handbook of Olive Oil: Analysis and Properties
  • Author : Ramon Aparicio,John Harwood
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-11-09
  • ISBN : 9781475753714
DOWNLOAD BOOKHandbook of Olive Oil: Analysis and Properties

This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. It covers technological aspects and biochemistry, a description of detailed techniques, and an analysis of olive oil from the standpoint of general methodology.

Lipids in Foods

Lipids in Foods
  • Author : Frank D Gunstone,Frank A. Norris
  • Publisher : Elsevier
  • Release Date : 2013-10-22
  • ISBN : 9781483148847
DOWNLOAD BOOKLipids in Foods

Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers and oil-users. These materials are used extensively, but not exclusively, in the food industry. The first 10 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural

The Chemistry of Oils and Fats

The Chemistry of Oils and Fats
  • Author : Frank Gunstone
  • Publisher : John Wiley & Sons
  • Release Date : 2009-02-12
  • ISBN : 9781405150026
DOWNLOAD BOOKThe Chemistry of Oils and Fats

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