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Author: Min Hu Publisher: Elsevier ISBN: 163067057X Category : Technology & Engineering Languages : en Pages : 582
Book Description
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 the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries - Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food - Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins - Directed mainly toward readers working in the food and pet food industries
Author: Min Hu Publisher: Elsevier ISBN: 163067057X Category : Technology & Engineering Languages : en Pages : 582
Book Description
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 the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries - Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food - Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins - Directed mainly toward readers working in the food and pet food industries
Author: M. Ranny Publisher: Springer Science & Business Media ISBN: 9400937059 Category : Science Languages : en Pages : 197
Book Description
Thin-layer chromatography (TLC) has become a common and much favoured separation technique in laboratories in widely varied fields in recent years. Much of the credit for the introduction of this technique into analytical practice at the l 2 end of the 1950s is due to E. Stahl • • This method is simple and is characterized by high separation ability and sufficient sensitivity3; however, some analysts feel that it has passed the peak in its development and will gradually be replaced by the more modem high-performance liquid chromatography (HPLC). This is undoubtedly a very important analytical technique utilizing the specific separa tion properties of a large number of sorbents and the possibility of regulating 4 the flow-rate of the mobile phase by adjusting the pressure • Standardization of the experimental conditions is simpler in HPLC than in TLC, where the activity of the sorbent and flow-rate of the eitlent in the thin layer depend markedly on the relative humidity of the laboratory atmosphere and on the composition of the gaseous phase in the elution chamber. In addition, systems for quantitative detection of the separated ~ones are better developed for HPLC than for classical TLC, where, until recently, cumbersome and often even insufficiently reproducible chemical or gravimetric analysis of the extracts of scraped-off spots or densitometry of the separated zones, located first by pyrolysis or reaction s with suitable detection agents, were the predominant determination methods .
Author: Wiley-VCH Publisher: John Wiley & Sons ISBN: 3527695508 Category : Technology & Engineering Languages : en Pages : 1576
Book Description
A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.
Author: Brajendra K. Sharma Publisher: CRC Press ISBN: 1482232030 Category : Science Languages : en Pages : 450
Book Description
A Comprehensive Review of Developing Environmentally Friendly Lubricants A push from environmentally savvy consumers along with recent changes in governmental regulations have paved the way for a marketplace of products with high levels of environmental performance. Fueled by the growing demand for biobased lubricants, Environmentally Friendly and Biobased Lubricants highlights the development of environmentally friendly additives that are compatible with environmental regulations and describes the approaches being used in this emerging area. Derived from research topics shared over the years at various technical sessions of the Society of Tribologists and Lubrication Engineers (STLE) Annual Meetings, the book includes a critical assessment of gaps and weaknesses in the field of environmentally friendly fluids and biobased lubricants. Each chapter is written by authors selected from the environmentally friendly fluids and biobased lubricants sessions of STLE and also incorporates input from prominent researchers invited to take part in the book. Expert contributors discuss the control, production, usage, and disposal of lubricants; factor in related policies, laws, and regulations around the world; and include case studies demonstrating the uses and values of commercially viable biobased lubricants. The book is divided into five sections that cover advanced environmentally friendly base oils and feedstocks, biobased hydraulic lubricants and biodegradability, chemically/enzymatically modified environmentally friendly base oils, vegetable oil–based environmentally friendly fluids, and additives for environmentally friendly fluids.
Author: Amal Ali Elkordy Publisher: BoD – Books on Demand ISBN: 9535109472 Category : Science Languages : en Pages : 488
Book Description
Calorimetry, as a technique for thermal analysis, has a wide range of applications which are not only limited to studying the thermal characterisation (e.g. melting temperature, denaturation temperature and enthalpy change) of small and large drug molecules, but are also extended to characterisation of fuel, metals and oils. Differential Scanning Calorimetry is used to study the thermal behaviours of drug molecules and excipients by measuring the differential heat flow needed to maintain the temperature difference between the sample and reference cells equal to zero upon heating at a controlled programmed rate. Microcalorimetry is used to study the thermal transition and folding of biological macromolecules in dilute solutions. Microcalorimetry is applied in formulation and stabilisation of therapeutic proteins. This book presents research from all over the world on the applications of calorimetry on both solid and liquid states of materials.
Author: James G. Speight Publisher: John Wiley & Sons ISBN: 1118528328 Category : Technology & Engineering Languages : en Pages : 419
Book Description
With petroleum-related spills, explosions, and health issues in the headlines almost every day, the issue of remediation of petroleum and petroleum products is taking on increasing importance, for the survival of our environment, our planet, and our future. This book is the first of its kind to explore this difficult issue from an engineering and scientific point of view and offer solutions and reasonable courses of action. This book will guide the reader through the various methods that are used for the bioremediation of petroleum and petroleum products. The text is easy to read and includes many up-to-date and topical references. This book introduces the reader to the science and technology of biodegradation—a key process in the bioremediation of petroleum and petroleum-based contaminants at spill sites. The contaminants of concern in the molecularly variable petroleum and petroleum products can be degraded under appropriate conditions. But the success of the process depends on the ability to determine the necessary conditions and establish them in the contaminated environment. Although the prime focus of the book is to determine the mechanism, extent, and efficiency of biodegradation, it is necessary to know the composition of the original petroleum or petroleum product. The laws of science dictate what can or cannot be done with petroleum and petroleum products to ensure that biodegradation (hence, bioremediation) processes are effective. The science of the composition of petroleum and petroleum products is at the core of understanding the chemistry of biodegradation and bioremediation processes. Hence, inclusion of petroleum analyses and properties along with petroleum product analyses and properties is a necessary part of this text. Bioremediation of Petroleum and Petroleum Products: Summarizes the pros and cons of remediation of petroleum and petroleum-based products, from an environmental perspective Gives examples of unethical behavior and how they should be corrected Offers arguments and elucidates engineering considerations on all sides of these difficult environmental and economic issues
Author: R Luque Publisher: Elsevier ISBN: 0857095862 Category : Technology & Engineering Languages : en Pages : 305
Book Description
Biodiesel is one of the main biofuels capable of substituting fossil fuel usage in compression ignition vehicles, and is used in a variety of fuel blends worldwide. First-generation biodiesel has been used in national markets for some time, with fuel quality standards in place for this purpose. There remain, however, several restrictions to sustainable and long term market development, which is influenced by many factors, including food vs. fuel pressures. The development of new generations of biodiesel, aimed at more sustainable and effective feedstock utilisation alongside improved production efficiency and fuel quality, is critical to the future both of this industry and of the continuing use of biodiesel fuels in transportation.This book provides a timely reference on the advances in the development of biodiesel fuels, production processes and technologies. Part one reviews the life cycle sustainability assessment and socio-economic and environmental policy issues associated with advanced biodiesel production, as well as feedstocks and fuel quality standards. This coverage is extended in Part two, with chapters focussing on the development of methods and catalysts essential to the improvement and optimisation of biodiesel production processes and technologies.With its distinguished editors and international team of contributors, Advances in biodiesel production a standard reference for chemical, biochemical and industrial process engineers, as well as scientists and researchers in this important field. - Provides a timely reference on the advances in the development of biodiesel fuels, production processes and technologies - Reviews the life cycle sustainability assessment and socio-economic and environmental policy issues associated with advanced biodiesel production, as well as feedstocks and fuel quality standards - Discusses the development of methods and catalysts essential to the improvement and optimisation of biodiesel production processes and technologies
Author: Edwin N. Frankel Publisher: Elsevier ISBN: 085709792X Category : Technology & Engineering Languages : en Pages : 487
Book Description
In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease. Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals.
Author: Richard D. O'Brien Publisher: CRC Press ISBN: 1420061674 Category : Technology & Engineering Languages : en Pages : 766
Book Description
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.
Author: Min Hu
Author: Min Hu
Author: M. Ranny
Author: Wiley-VCH
Author: Brajendra K. Sharma
Author: Amal Ali Elkordy
Author: James G. Speight
Author: R Luque
Author: International Organization for Standardization
Author: Edwin N. Frankel
Author: Richard D. O'Brien