Continuous Processing of Fats PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Continuous Processing of Fats PDF full book. Access full book title Continuous Processing of Fats by M. K. Schwitzer. Download full books in PDF and EPUB format.
Author: M. K. Schwitzer
Publisher:
ISBN:
Category : Oils and fats
Languages : en
Pages : 394
Get Book Here
Book Description
Author: M. K. Schwitzer
Publisher:
ISBN:
Category : Oils and fats
Languages : en
Pages : 394
Get Book Here
Book Description
Author: Matej Karel Schwitzer
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Wolf Hamm
Publisher: John Wiley & Sons
ISBN: 1444336843
Category : Technology & Engineering
Languages : en
Pages : 360
Get Book Here
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.
Author: M. K. Schwitzer
Publisher:
ISBN:
Category : Fish oils
Languages : en
Pages : 424
Get Book Here
Book Description
Author: D. R. Erickson
Publisher: Elsevier
ISBN: 0128045515
Category : Technology & Engineering
Languages : en
Pages : 594
Get Book Here
Book Description
Practical Handbook of Soybean Processing and Utilization is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein. - Compares soybeans to other vegetable oils as a source of edible oil products - Presents a wide range of topics including chemistry, production, food use, byproduct use, and nutritional aspects - Offers practical information ideal for soybean oil plant managers
Author: David R. Erickson
Publisher: The American Oil Chemists Society
ISBN: 9780935315301
Category : Technology & Engineering
Languages : en
Pages : 464
Get Book Here
Book Description
Author: Nurhan Turgut Dunford
Publisher: AOCS Publishing
ISBN: 9781893997493
Category : Technology & Engineering
Languages : en
Pages : 314
Get Book Here
Book Description
This book provides a summary of research to help in the attainment of higher yields of beneficial compounds naturally present in edible fats and oils that can be obtained through new refining techniques or modifications of conventional methods, potentially leading to use of these products for disease prevention and treatment. It also provides a summary of research on modifications of natural lipids. The major emphasis is on vegetable sources of oils. Oil and oilseed processing is very complex, involving a number of unit operations. Readers will find this book helpful in learning about the fundamental concepts and practical information on oil and oilseed processing and their relevance to human nutrition and health.
Author: A. J. C. Andersen
Publisher: Elsevier
ISBN: 1483164578
Category : Science
Languages : en
Pages : 281
Get Book Here
Book Description
Refining of Oils and Fats for Edible Purposes, Second Revised Edition details the processes and treatments of crude (plant- and animal-based) oils and fats to render them fit for human consumption. The book is composed of five chapters. The first two chapters provide the methods in refining fat-insoluble and fat-soluble impurities. The third chapter presents techniques to minimize the shrinkage of crude fat and oils entering the process and increase production output. Chapter 4 considers refinery plant design based on the kinds of fats to be processed, kinds of processes to be implemented and projected output. The last chapter presents statistical data of oil and fat consumption from selected countries. Industrial engineers, production managers, chemists, plant designers, and students will find the book a good source of information.
Author: Richard D. O'Brien
Publisher: CRC Press
ISBN: 0203483669
Category : Technology & Engineering
Languages : en
Pages : 617
Get Book Here
Book Description
Numerous nutritional findings and extensive evidence on the health benefits of diet and exercise have emerged since the publication of the successful first edition. Recent concerns about trans isomers acting like saturated fatty acids have encouraged formulation changes that require fats and oils processors to revise their preparation techniques. U
Author:
Publisher: John Wiley & Sons
ISBN: 1118528786
Category : Technology & Engineering
Languages : en
Pages : 293
Get Book Here
Book Description
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.
