A Chemical Study of Oils and Fats of Animal Origin

A Chemical Study of Oils and Fats of Animal Origin PDF Author: Michel Eugène Chevreul
Publisher:
ISBN: 9782953324402
Category : Biochemistry
Languages : en
Pages : 0

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A Chemical Study of Oils and Fats of Animal Origin

A Chemical Study of Oils and Fats of Animal Origin PDF Author: Michel Eugène Chevreul
Publisher:
ISBN: 9782953324402
Category : Biochemistry
Languages : en
Pages : 0

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Book Description


Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats PDF Author: Min Hu
Publisher: Elsevier
ISBN: 163067057X
Category : Technology & Engineering
Languages : en
Pages : 582

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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

The Chemistry of Oils and Fats

The Chemistry of Oils and Fats PDF Author: Frank Gunstone
Publisher: John Wiley & Sons
ISBN: 1405150025
Category : Technology & Engineering
Languages : en
Pages : 304

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Book Description
The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.

Edible Oil Processing

Edible Oil Processing PDF Author: Wolf Hamm
Publisher: John Wiley & Sons
ISBN: 1444336843
Category : Technology & Engineering
Languages : en
Pages : 360

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Book Description
Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional 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 with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing.

Fatty Acids

Fatty Acids PDF Author: Moghis U. Ahmad
Publisher: Elsevier
ISBN: 012809544X
Category : Science
Languages : en
Pages : 617

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Book Description
Fatty Acids: Chemistry, Synthesis and Applications is a comprehensive source of information about a wide range of industrially important fatty acids. This practical resource provides key insights into the chemistry, synthesis, industrial applications, derivatives, and analysis of fatty acids, and the chemical modifications that transform them for use in products from biodiesel fuels to pharmaceuticals. Written by a team of industry experts, Fatty Acids includes detailed descriptions of fatty acid crystallization, enzymatic synthesis, and microbial production. This book focuses heavily on the chemistry of trans fatty acids, with extensive explanations of their synthesis and measurement. Further, the book addresses advances in the analytical methodology, including mass spectrometry, of fatty acids as well as their derivatives. This book serves as a reference manual to a new generation of lipid scientists and researchers; a useful resource for oleochemical industries; and a valuable teaching aid for undergraduate and graduate students who are interested in fields related to the chemistry of oils, fats, and food. - Includes recent developments in the synthesis of fatty acid derivatives, as renewable raw materials for the chemical industry - Presents efficient synthetic methods for the dietary trans fatty acids in multi-gram scale allowing scientists and researchers to study dietary effects of individual trans fatty acids on human health - Addresses uses of fats and fatty acids in foods and nutrition - Identifies the roles of fatty acids and derivatives in cosmetic technology

Lipids and Edible Oils

Lipids and Edible Oils PDF Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128173726
Category : Technology & Engineering
Languages : en
Pages : 374

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Book Description
Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field. - Thoroughly explores the technological properties of lipids and edible oils - Includes food processing by-products and microalgae as a source of lipids and edible oils - Reviews novelties in edible oil products and processing, including refining techniques, biorefinery and value creation processing waste

American Chemical Journal

American Chemical Journal PDF Author: Ira Remsen
Publisher:
ISBN:
Category : Chemistry
Languages : en
Pages : 672

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Book Description


Diet and Health

Diet and Health PDF Author: National Research Council
Publisher: National Academies Press
ISBN: 0309039940
Category : Medical
Languages : en
Pages : 765

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Book Description
Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Handbook of Industrial Chemistry and Biotechnology

Handbook of Industrial Chemistry and Biotechnology PDF Author: James A. Kent
Publisher: Springer Science & Business Media
ISBN: 1461442591
Category : Science
Languages : en
Pages : 1560

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Book Description
Substantially revising and updating the classic reference in the field, this handbook offers a valuable overview and myriad details on current chemical processes, products, and practices. No other source offers as much data on the chemistry, engineering, economics, and infrastructure of the industry. The Handbook serves a spectrum of individuals, from those who are directly involved in the chemical industry to others in related industries and activities. It provides not only the underlying science and technology for important industry sectors, but also broad coverage of critical supporting topics. Industrial processes and products can be much enhanced through observing the tenets and applying the methodologies found in chapters on Green Engineering and Chemistry (specifically, biomass conversion), Practical Catalysis, and Environmental Measurements; as well as expanded treatment of Safety, chemistry plant security, and Emergency Preparedness. Understanding these factors allows them to be part of the total process and helps achieve optimum results in, for example, process development, review, and modification. Important topics in the energy field, namely nuclear, coal, natural gas, and petroleum, are covered in individual chapters. Other new chapters include energy conversion, energy storage, emerging nanoscience and technology. Updated sections include more material on biomass conversion, as well as three chapters covering biotechnology topics, namely, Industrial Biotechnology, Industrial Enzymes, and Industrial Production of Therapeutic Proteins.

Biology of Mycobacterial Lipids

Biology of Mycobacterial Lipids PDF Author: Zeeshan Fatima
Publisher: Academic Press
ISBN: 0323919448
Category : Science
Languages : en
Pages : 316

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Book Description
Biology of Mycobacterial Lipids covers various topics pertaining to the advancements and current research in the field of mycobacterial lipids, and on the significant progress in lipidomics, in recent times. The chapters present comprehensive, yet systematic cutting-edge research, comprising mycobacterial lipid terminologies, classifications, biosynthetic pathways, tools and techniques, and functional burgeoning. This unique reference book has contributions from pioneer researchers, experts, and eminent veterans from around the globe. It covers ground-breaking work that will bridge the gap between understanding biochemical patterns related to virulence, pathogenesis, and resistance and elucidating new targets for drug design, identifying biomarkers for predicting risk, early diagnosis, and therapeutic outcome. - Covers major biochemical aspects of mycobacterial lipids, nomenclature, structure and classification, and metabolic pathways - Focuses on recent trends and state-of-the-art technology, used in mycobacterial lipids study - Brings together the functional aspects of mycobacterial lipidome, involvement of lipids in cellular network and signaling, its involvement in virulence and resistance, and host factor manipulations - Highlights the discovery of lipid biomarkers, for diagnostic and therapeutic interventions, using mycobacterial lipidomic studies - Presents lipids at the interface of various other biomolecules with integrative omics aspects