Hydrogenation of Fats and Oils PDF Download
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Author: Gary R. List
Publisher: Elsevier
ISBN: 0128043490
Category : Technology & Engineering
Languages : en
Pages : 430
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Book Description
As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text. - Emphasizes techniques for trans fatty acid reduction or complete removal in food products - Features extensive information on hydrogenation methods, isomer formation, and catalysts used - Includes an extensive glossary of hydrogenation and related technical terms
Author: Gary R. List
Publisher: Elsevier
ISBN: 0128043490
Category : Technology & Engineering
Languages : en
Pages : 430
Get Book Here
Book Description
As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text. - Emphasizes techniques for trans fatty acid reduction or complete removal in food products - Features extensive information on hydrogenation methods, isomer formation, and catalysts used - Includes an extensive glossary of hydrogenation and related technical terms
Author: Henry Basil Wilberforce Patterson
Publisher: AOCS Press
ISBN: 9780935315554
Category : Technology & Engineering
Languages : en
Pages : 267
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Book Description
As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms (Chapter 9) contains a more detailed explanation of some features mentioned throughout the text.
Author: Hein Israël Waterman
Publisher:
ISBN:
Category : Aceites y grasas
Languages : en
Pages : 278
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Book Description
Author: Roberto Rinaldi
Publisher: Royal Society of Chemistry
ISBN: 1849738017
Category : Science
Languages : en
Pages : 324
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Book Description
As the biorefinery industry expands to meet the latest discoveries in biomass conversion, this book provides a thorough grounding in the subject.
Author: L. Cervený
Publisher: Elsevier
ISBN: 0080960618
Category : Technology & Engineering
Languages : en
Pages : 705
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Book Description
The collection of contributions in this volume presents the most up-to-date findings in catalytic hydrogenation. The individual chapters have been written by 36 top specialists each of whom has achieved a remarkable depth of coverage when dealing with his particular topic. In addition to detailed treatment of the most recent problems connected with catalytic hydrogenations, the book also contains a number of previously unpublished results obtained either by the authors themselves or within the organizations to which they are affiliated.Because of its topical and original character, the book provides a wealth of information which will be invaluable not only to researchers and technicians dealing with hydrogenation, but also to all those concerned with homogeneous and heterogeneous catalysis, organic technology, petrochemistry and chemical engineering.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436183
Category :
Languages : en
Pages : 1159
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Book Description
One of the world's most comprehensive, well documented and well illustrated books on this subject, With extensive subject and geographic index. 106 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Author: Carleton Ellis
Publisher:
ISBN:
Category : Catalysis
Languages : en
Pages : 376
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Book Description
Author: Carleton Ellis
Publisher:
ISBN:
Category : Catalysis
Languages : en
Pages : 828
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Book Description
Author: Henry Basil Wilberforce Patterson
Publisher: Elsevier Science & Technology
ISBN:
Category : Science
Languages : en
Pages : 332
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Book Description
Author: Corraldo Galli
Publisher: Springer
ISBN: 9780306425912
Category : Science
Languages : en
Pages : 336
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Book Description
Among the major components of human diet, edible fats and oils are typically produced through various forms of technological manipulation of naturally available starting material. It is also generally recognized that dietary fat, namely the type and amount, playa significant role in modulating the health stat~s of large population groups in econ omically advanced countries, and that, more specifically, the onset and progression of a number of diseases of wide incidence and large socio-economical relevance, such as hyperlipidaemias, diabetes, hyper tension, are significantly affected by dietary fats. Associations operating in public health preventive programs and clinical associations in affluent countries have recommended changes of dietary habits and especially of fat consumption in the whole community. Among the parameters to be modified of special relevance are the re duction of total fat, of saturated fatty acids and cholesterol intake and to increase the amount of unsaturated fatty acids. It is, however, becoming more and more evident that each member of the complex fatty acid moiety of our diet may playa different role from a nutritional point of view. This is particularly true for the highly unsaturated compounds belonging to the two metabolic series n-6 and n-3, contained in high concentrations in vegetable oils and in lipids from marine animals respectively, as well as for oleic acid, contained in high concentrations in olive oil.
