World Conference on Emerging Technologies in the Fats and Oils Industry PDF Download
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Author: A. R. Baldwin
Publisher: The American Oil Chemists Society
ISBN: 9780935315134
Category : Science
Languages : en
Pages : 454
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Book Description
Author: A. R. Baldwin
Publisher: The American Oil Chemists Society
ISBN: 9780935315134
Category : Science
Languages : en
Pages : 454
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Book Description
Author: Thomas H. Applewhite
Publisher: The American Oil Chemists Society
ISBN: 9780935315257
Category : Science
Languages : en
Pages : 594
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Book Description
Author: Anil Kumar Anal
Publisher: John Wiley & Sons
ISBN: 1118432894
Category : Technology & Engineering
Languages : en
Pages : 597
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Book Description
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Author: Thomas H. Applewhite
Publisher: The American Oil Chemists Society
ISBN: 9780935315349
Category : Science
Languages : en
Pages : 342
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Book Description
Author: B. S. Kamel
Publisher: Springer Science & Business Media
ISBN: 1461521092
Category : Technology & Engineering
Languages : en
Pages : 409
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Book Description
Lipids are very important both as components of human nutrition and in applications such as the chemical, cosmetics and food industries. At present the world oil supply depends on conventional sources and changes in the political and economical map of the world may mean consumer demand will surpass supplies. In developed nations consumer preferences due to nutrition and health factors have also created a need to produce new types of oil. Many nations lack the power to purchase fats ,and oil due to shortages in hard currency. These nations have a vast number of plants that can be developed and used in extracting oil for home use and for sale as cash crops. Also, a vast amount of waste from food processing, such as tomatoes, peaches, plums and grapes, can be utilized to extract valuable amounts of usable oil. Biotechnology, genetic engineering, enzyme tech nologies and new processes are all being utilized in lipids research to develop new and modified types of oil for different applications; such developments include the high oleic acid, sunflower and rapeseed oils. The development of cocoa butter substitute is another example. This highly practical book reviews the methods of improving oil charac teristics from existing sources, and the technology and economics of developing under-utilized sources. It is written for lipid chemists, chemical engineers, food technologists, cosmetologists and nutritionists. Graduate and undergraduate students will find value in the data. B.S.K.
Author: Thomas H. Applewhite
Publisher: The American Oil Chemists Society
ISBN: 9780935315455
Category : Technology & Engineering
Languages : en
Pages : 522
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Book Description
Discusses current topics related to the technology and utilization of oilseeds and their products, such as managing an enterprise in a market economy; political and environmental challenges of the 1990s; achieving total quality; nutrition; oilseed harvesting and oil/meal separation; processing of vegetable oils; processing vegetable protein products; oilseeds in animal feeds, etc.
Author: Mark Finkelstein
Publisher: Springer Science & Business Media
ISBN: 1592598374
Category : Science
Languages : en
Pages : 1185
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Book Description
State-of-the-art research by leading experts Advanced feedstock production and processing Enzyme and microbial biocatalysis Bioprocess research and development Commercialization of biobased products.
Author: Naim Kosaric
Publisher: CRC Press
ISBN: 0585355703
Category : Medical
Languages : en
Pages : 500
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Book Description
Providing comprehensive discussions of the physical and chemical properties, manufacture, and industrial uses of biosurfactants, this reference offers first-hand accounts of biosurfactant research of leading biotechnology laboratories. It introduces promising possible uses of biosurfactants in medicine, in environmental control, and for marine
Author: D. R. Erickson
Publisher: Elsevier
ISBN: 0128045515
Category : Technology & Engineering
Languages : en
Pages : 594
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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: Casimir C. Akoh
Publisher: CRC Press
ISBN: 1351647903
Category : Medical
Languages : en
Pages : 1403
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Book Description
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.
