Author: Y. H. HuiPublisher: Wiley-Interscience
ISBN: 9780471594291
Category : Science
Languages : en
Pages : 432
Book Description
Bailey's Industrial Oil and Fat Products, Industrial and Consumer Nonedible Products from Oils and Fats
Author: Y. H. HuiPublisher: Wiley-Interscience
ISBN: 9780471594291
Category : Science
Languages : en
Pages : 432
Book Description
Bailey's Industrial Oil and Fat Products, Industrial and Nonedible Products from Oils and Fats
Author: Fereidoon ShahidiPublisher: John Wiley & Sons
ISBN: 0471385468
Category : Science
Languages : en
Pages : 542
Book Description
Bailey’s Industrial Oil and Fat Products Industrial and Nonedible Products from Oils and Fats
Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products
Author: Fereidoon ShahidiPublisher: John Wiley & Sons
ISBN: 0471385484
Category : Science
Languages : en
Pages : 598
Book Description
First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self-contained index for that particular volume.
Handbook of Industrial Chemistry and Biotechnology
Author: James A. KentPublisher: Springer
ISBN: 3319522876
Category : Science
Languages : en
Pages : 2217
Book Description
This widely respected and frequently consulted reference work provides a wealth of information and guidance on industrial chemistry and biotechnology. Industries covered span the spectrum from salt and soda ash to advanced dyes chemistry, the nuclear industry, the rapidly evolving biotechnology industry, and, most recently, electrochemical energy storage devices and fuel cell science and technology. Other topics of surpassing interest to the world at large are covered in chapters on fertilizers and food production, pesticide manufacture and use, and the principles of sustainable chemical practice, referred to as green chemistry. Finally, considerable space and attention in the Handbook are devoted to the subjects of safety and emergency preparedness. It is worth noting that virtually all of the chapters are written by individuals who are embedded in the industries whereof they write so knowledgeably.
Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products
Author: Y. H. HuiPublisher: Wiley-Interscience
ISBN: 9780471594284
Category : Science
Languages : en
Pages : 708
Book Description
Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products
Author: Y. H. HuiPublisher: Wiley-Interscience
ISBN: 9780471594277
Category : Technology & Engineering
Languages : en
Pages : 0
Book Description
This edition of the reference work covers the modern technical processes involved in oil and fat production, including the theory and practice of handling, formulating, and isolating oils and fats; analytical methods and uses; and the background required for the development of new products. Volumes 1 to 4 in the series focus on edible oil and fat products, while the 5th and final volume concentrates on industrial and consumer products such as pharmaceuticals, cosmetics and detergents.
Food Processing
Author: J. Scott SmithPublisher: John Wiley & Sons
ISBN: 047028997X
Category : Technology & Engineering
Languages : en
Pages : 526
Book Description
Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
Reducing Saturated Fats in Foods
Author: G TalbotPublisher: Elsevier
ISBN: 0857092472
Category : Technology & Engineering
Languages : en
Pages : 415
Book Description
The 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
Fats in Food Technology
Author: Kanes K. RajahPublisher: John Wiley & Sons
ISBN: 1118788761
Category : Technology & Engineering
Languages : en
Pages : 355
Book Description
Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters. This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.
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