Food Oils and Fats, H.W. Lawson

Автор: H.W. Lawson
Название: Food Oils and Fats
ISBN: 144194737X ISBN-13(EAN): 9781441947376
Издательство: Springer
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Цена: 22201.00 р.
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Описание: This is a basic reference/textbook for professionals and students involved with these important oils and fats.

Автор: Fryer
Название: Technical Handbook of Oils, Fats and Waxes
ISBN: 1107687314 ISBN-13(EAN): 9781107687318
Издательство: Cambridge Academ
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Цена: 7286.00 р.
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Описание: First published in 1918, this book forms part one of two volumes on the properties of oils, fats and waxes. The texts were designed to meet the needs of technical workers and chemists requiring guidance on the basic principles underlying the area. Volume one focuses on chemical and general properties.

Автор: D. P. Moran
Название: Fats in Food Products
ISBN: 1461358841 ISBN-13(EAN): 9781461358848
Издательство: Springer
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Цена: 13060.00 р.
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Описание: The properties of fats and the characteristics of some food products based on fats have been documented in several books.

Автор: R. J. Hamilton
Название: Recent Advances in Chemistry and Technology of Fats and Oils
ISBN: 9401174733 ISBN-13(EAN): 9789401174732
Издательство: Springer
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Цена: 6986.00 р.
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Описание: Chapter 3 outlines some of the problems which can arise in industry when the lipid part of a foodstuff undergoes oxidation, whilst in Chapter 4 Patterson describes the major technique, hydrogenation, which is used to circumvent the problems caused by oxidation of the unsaturated fatty acids.

Автор: Fryer
Название: Technical Handbook of Oils, Fats and Waxes
ISBN: 1107660882 ISBN-13(EAN): 9781107660885
Издательство: Cambridge Academ
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Цена: 7286.00 р.
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Описание: First published in 1918, this book forms the second of two volumes on the properties of oils, fats and waxes. The texts were designed to meet the needs of technical workers and chemists requiring guidance on the basic principles underlying the area. Volume two concentrates on practical and analytical matters.

Автор: Silvana Martini
Название: Sonocrystallization of Fats
ISBN: 1461476925 ISBN-13(EAN): 9781461476924
Издательство: Springer
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Цена: 7182.00 р.
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Описание: Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry.

Автор: Kodali, Dharma R.
Название: Trans Fats Replacement Solutions
ISBN: 0128103809 ISBN-13(EAN): 9780128103807
Издательство: Elsevier Science
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Цена: 16843.00 р.
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Описание: Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions.

Автор: Victor Preedy
Название: Essential Oils in Food Preservation, Flavor and Safety
ISBN: 0124166415 ISBN-13(EAN): 9780124166417
Издательство: Elsevier Science
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Цена: 39582.00 р.
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Описание: . Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils. . This book provides an authoritative synopsis of many of the complex features of the essential oils as applied to food science, ranging from production and harvesting, to the anti-spoilage properties of individual components. It embraces a holistic approach to the topic, and is divided into two distinct parts, the general aspects and named essential oils. With more than 100 chapters in parts two and three, users will find valuable sections on botanical aspects, usage and applications, and a section on applications in food science that emphasizes the fact that essential oils are frequently used to impart flavor and aroma. However, more recently, their use as anti-spoilage agents has been extensively researched.

Автор: Talbot Geoff, Talbot G.
Название: Reducing Saturated Fats in Foods
ISBN: 0081017138 ISBN-13(EAN): 9780081017135
Издательство: Elsevier Science
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Цена: 30318.00 р.
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Описание: 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.

Автор: R. J. Hamilton
Название: Developments in Oils and Fats
ISBN: 1461359147 ISBN-13(EAN): 9781461359142
Издательство: Springer
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Цена: 6986.00 р.
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Описание: This first volume in a series is intended to provide up-to-date information on specific topics in oils and fats. The oils and fats industry is closely aligned with the food industry and it is no surprise to find that five of the chapters (1, 2, 3, 6 and 7) are written from a food perspective.