Fats and oils handbook /

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This book acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used toda...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Bockisch, Michael
Formato: Electrónico eBook
Idioma:Inglés
Alemán
Publicado: Champaign, Ill. : AOCS Press, ©1998.
Temas:
Oils and fats, Edible > Handbooks, manuals, etc.
Huiles et graisses comestibles > Guides, manuels, etc.
TECHNOLOGY & ENGINEERING > Food Science.
Oils and fats, Edible.
Chemical & Materials Engineering.
Engineering & Applied Sciences.
Chemical Engineering.
Handbooks and manuals.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Front Cover; Fats and Oils Handbook; Copyright Page; Preface; Preface to the English Edition; Table of Contents; Chapter 1. The Importance of Fats; 1.1 A History of the Production of Oils and Fats; 1.2 Fat in Food and Food Ingredients; 1.3 The Economic Importance of Oils and Fats; 1.4 Fat in Nutrition; 1.5 Fats and Oils in legislation; 1.6 Fats as Industrial Raw Materials; 1.7 Fats and Oils as a Source of Energy; 1.8 New Sources of Raw Material; 1.9 Fat Substitutes; 1.10 References
  • Chapter 2. Composition, Structure, Physical Data, and Chemical Reactions of fats and Oils, Their Derivatives, and Their Associates2.1 Components of Fats and Oils; 2.2 The Structure of Triglycerides; 2.3 Physical Characteristics; 2.4 Chemical Reactions; 2.5 Lipids; References; Chapter 3. Animal Fats and Oils; 3.0 Summary; 3.1 Milk Fats; 3.2 Rendered Fats; 3.3 Marine Oils; 3.4 References; Chapter 4. Vegetable Fats and Oils; 4.0 Summary; 4.1. Oil/Fat-Containing Plants; 4.2 Pulp Oils; 4.3 Seed Oils; 4.4 Nonedihle Oils and Fats; 4.5 Other Oil Sources; 4.6 References
  • Chapter 5. The Extraction of Vegetable Oils5.0 Summary; 5.1 Pulp Oils; 5.2 Oilseed Extraction; 5.3 References; Chapter 6. Modification of Fats and Oils; 6.1 Application and Combination of Modification Processes; 6.2 Fractionation; 6.3 Winterization; 6.4 lnteresterification; 6.5 Hardening; 6.6 References; Chapter 7. Oil Purification; 7.1 Economic Importance of Refining; 7.2 Neutralization; 7.3 Bleaching; 7.4 Deodorization; 7.5 Physical Refining; 7.6. Energy Consumption and Investment; 7.7 The Importance of Refining for the Removal of Environmental Contaminants; 7.8. References
  • Chapter 8. Fat as or in food8.1 Butter; 8.2 Margarine; 8.3 White Fats, Shortenings; 8.4 Salad and Frying Oils; 8.5 Mayonnaise; 8.6 Vegetable Creams, Cream Substitutes; 8.7 Peanut Butter; 8.8 Margarine and Oils with Medium-Chain Triglycerides; 8.9. Monoglycerides and Monodiglycerides; 8.10 References; Chapter 9. Analytical Methods; 9.1 Acid Value; 9.2 Saponification Value; 9.3 Iodine Value (IV); 9.4 Peroxide Value (POV); 9.5 Unsaponifiable Matter; 9.6 Water Content; 9.7 Phosphorus Content; 9.8 Colorimetric Value; 9.9 Hexane in Extraction Meal; 9.10 Crude Fiber in Meal; 9.11 Protein in Meal
  • 9.12 Ash9.13 Solid Fat Content; 9.14 Dilatation; Solid Fat Index (SFI); 9.15 Analysis of Lipids; Chapter 10. Conversion Tables, Abbreviations; Chapter 11. Acknowledgments; Chapter 12. Bibliography; 12.1 Books; 12.2 Journals; Index

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