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Oils and Fats Authentication

authors are drawn from the academic and industrial sectors. The volume is directed at chemists and technologists working in the food industry, the;

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Oils and Fats in the Food Industry

easy-to-use reference on the nature of oils and fats for those working in the food industry and for those in the media seeking to advise the;

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Specialty Oils and Fats in Food and Nutrition

food industry, due to growing consumer interest in clean label functional foods and the emerging markets in free-from and specialist foods;

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Reducing Saturated Fats in Foods

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;

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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents;

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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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Trait-Modified Oils in Foods

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids;

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Trans Fats Replacement Solutions

effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have;

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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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Fats In Food Technology

useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including;

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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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Edible Oil Processing

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;

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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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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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Food Lipids

Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered;

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Rapeseed and Canola Oil

industries, chemical engineers in the processing industry, nutritionists and seed technologists.;

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Pharmaceutical and food analysis, a manual of standard methods for the analysis of oils, fats and waxes, and substances in which they exist; together with allied products

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

Fats and oils are multi-component systems. To understand their functionality, combinations of physical and chemical analyses of the fat and;

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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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Edible Oleogels

to develop trans fat free, low saturate, functional shortenings for the food industry. The major approach to form these materials is covered;

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Fats and Oils in Human Nutrition (FAO Food and Nutrition Paper)

Expert consultations are covened by the Food and Agriculture Organization and the World Health Organization to provide advice on nutrition;

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Lipid Synthesis and Manufacture

, the food industry, the oleochemicals industry and the pharmaceutical industry; at analytical chemists and quality assurance personnel; and at;

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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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Frying of Food

constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying;

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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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