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Hydrogenation of Fats and Oils

As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why;

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Processing 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;

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Trends in Dietary Fats Research

Fats have important functions in the body. Fats and oils are also called lipids. Fats are the most concentrated source of food energy. Per;

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Recent Advances in Chemistry and Technology of Fats and Oils

Since we produced Fats and Oils: Chemistry and Technology in 1980, the trend we anticipated to up-date the classical texts of oils and fats;

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Physico-chemical properties of non and interesterified oil/fat mixture

interesterified fully hydrogenated fats and oleic acid rich blends are being considered as alternatives to hydrogenation to create partially solid fats;

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Specialty Oils and Fats in Food and Nutrition

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently;

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Oils and Fats Authentication

Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume;

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Fats and Oils Handbook (Nahrungsfette und le)

Fats and Oils Handbook (Nahrungsfette und le) acknowledges the importance of fats and oils and surveys today's state-of-the-art technology;

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Oxidative 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;

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Oils 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;

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The Chemistry of Oils and Fats

The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an;

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Bailey'S Industrial Oil And Fat Products

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils;

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Bailey's Industrial Oil And Fat Products

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils;

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Bailey's Industrial Oil And Fat Products

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible;

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Fats and Oils in Health and Nutrition

Today everyone is interested to know about the role of fats and oils in human nutrition, health and disease. A great deal of research has;

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Volatile Compounds

degradation products of lipids are applied to the characterisation of vegetable fats and oils and the detection of their adulteration. Unfortunately;

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Crystallization Processes in Fats and Lipid Systems

An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic;

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Technical Handbook of Oils, Fats and Waxes

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Trans Fats Replacement Solutions

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse;

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Fats and Oils: Formulating and Processing for Applications, Third Edition

In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures;

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Chemical Technology and Analysis of Oils, Fats and Waxes; Volume 1

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Edible Oil Processing

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional;

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Seed Oil

The importance of fats for humans, animals and plants lies in their high content of energy. In addition, fats allow humans and animals to;

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Vegetable Fats and Oils

This encyclopedia scientifically describes 121 vegetable oils and fats. In addition to conventional oils, the book also covers lesser-known;

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Vegetable Fats and Oils

This encyclopedia scientifically describes 121 vegetable oils and fats. In addition to conventional oils, the book also covers lesser-known;

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Trait-Modified Oils in Foods

line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends;

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Fruit Oils Chemistry and Functionality

Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid;

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