Cargando…
Specialty oils and fats in food and nutrition : properties, processing and applications /
Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, d...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, UK :
Woodhead Publishing is an imprint of Elsevier,
2015.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 290. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | KNOVEL_ocn913532653 | ||
| 003 | OCoLC | ||
| 005 | 20231027140348.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 150709s2015 enk ob 001 0 eng d | ||
| 040 | |a OPELS |b eng |e rda |e pn |c OPELS |d EBLCP |d DEBSZ |d YDXCP |d KNOVL |d OCLCF |d N$T |d COO |d Z5A |d LND |d OCLCQ |d OCLCO |d U3W |d D6H |d CEF |d RRP |d WYU |d CUY |d LOA |d ZCU |d MERUC |d ICG |d K6U |d COCUF |d VT2 |d DKC |d AU@ |d OCLCQ |d UKAHL |d LQU |d OCLCQ |d UKMGB |d WURST |d OCLCQ |d OCLCO |d OCLCQ | ||
| 066 | |c (S | ||
| 015 | |a GBB581812 |2 bnb | ||
| 016 | 7 | |a 017410169 |2 Uk | |
| 019 | |a 913694384 |a 1002165713 |a 1043052078 |a 1105171041 |a 1105569074 | ||
| 020 | |a 9781782423973 |q (electronic bk.) | ||
| 020 | |a 1782423974 |q (electronic bk.) | ||
| 020 | |a 1782423761 | ||
| 020 | |a 9781782423768 | ||
| 020 | |z 9781782423768 | ||
| 029 | 1 | |a CHBIS |b 010548017 | |
| 029 | 1 | |a CHVBK |b 34178205X | |
| 029 | 1 | |a DEBBG |b BV043216442 | |
| 029 | 1 | |a DEBSZ |b 442845677 | |
| 029 | 1 | |a DEBSZ |b 482467118 | |
| 029 | 1 | |a GBVCP |b 856591491 | |
| 029 | 1 | |a NLGGC |b 394568923 | |
| 029 | 1 | |a NZ1 |b 16241573 | |
| 029 | 1 | |a AU@ |b 000056102576 | |
| 029 | 1 | |a CHNEW |b 001012984 | |
| 029 | 1 | |a UKMGB |b 017410169 | |
| 029 | 1 | |a AU@ |b 000066761385 | |
| 035 | |a (OCoLC)913532653 |z (OCoLC)913694384 |z (OCoLC)1002165713 |z (OCoLC)1043052078 |z (OCoLC)1105171041 |z (OCoLC)1105569074 | ||
| 037 | |a 9781782423973 |b Ingram Content Group | ||
| 050 | 4 | |a TX407.O34 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664.3 |2 23 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Specialty oils and fats in food and nutrition : |b properties, processing and applications / |c edited by Geoff Talbot. |
| 264 | 1 | |a Cambridge, UK : |b Woodhead Publishing is an imprint of Elsevier, |c 2015. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition ; |v number 290 | |
| 520 | |a Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in "clean label functional foods and the emerging markets in "free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R & D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists | ||
| 500 | |a Includes index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (SpringerLink, viewed July 9, 2015). | |
| 505 | 0 | |a Front Cover; Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One: Properties and processing of specialty oils and fats; Chapter 1: Olive oil: Properties and processing for use in food; 1.1 . Mediterranean world and the culture of the olive tree; 1.2 . Grades of olive oil: Definitions, standards, legislation; 1.3 . Composition of virgin olive oil; 1.3.1 . Fatty acids, triacylglycerols; 1.3.2 . Partial glycerides. | |
| 505 | 8 | |6 880-01 |a 1.4 . Properties of VOO and conventional methods for quality evaluation and authenticity1.4.1 . Ascertaining the grade; 1.4.2 . Identity; 1.4.3 . Properties and methods not included in international standards; 1.4.3.1 . Oxidative stability; 1.4.3.2 . Polar phenols; 1.4.3.3 . Absorbance at 225 nm; 1.4.3.4 . Measurement of antioxidant capacity; 1.4.3.5 . Partial glycerides; 1.4.3.6 . Polymeric compounds and oxidation products as determined by high-performance size-exclusion chromatography (H ... | |
| 505 | 8 | |a 1.5 . Synopsis of health effects of virgin olive: Claims related to fatty acid composition and polar phenols1.5.1 . Health claims; 1.5.2 . Bioactivity of various minor constituents; 1.5.2.1 . Polar phenolic compounds; Hydroxytyrosol, tyrosol, oleuropein, oleocanthal, and others; Lignans; Flavonoids; Hydroxy-isochromans; 1.5.2.2 . Nonpolar phenols; 1.5.2.3 . Nonphenolic compounds; Triterpene dialcohols and hydroxyterpenic acids; Phytosterols; Squalene; 1.6 . Processing of nonedible oils: Composition and properties of refined olive oil and refined residue oil; 1.6.1 . Refined olive oil. | |
| 505 | 8 | |a 1.6.2 . Refined olive residue (olive pomace) oil1.7 . Factors affecting virgin olive oil composition, properties, quality, and nutritional value; 1.7.1 . Pedoclimatic factors, fruit maturity, cultivar; 1.7.2 . Processing of fruits, storage, and packaging; 1.7.3 . Innovative proposals to maintain high levels of biophenols in virgin olive oil; 1.7.3.1 . Preprocessing; 1.7.3.2 . Crushing and malaxation; 1.7.3.3 . Filtration; 1.7.3.4 . Cloudy (veiled) virgin olive oil; 1.8 . Culinary applications; 1.8.1 . Frying; 1.8.2 . Innovative proposals for the production of olive-based products. | |
| 504 | |a Includes bibliographical references and index. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Oils and fats, Edible. | |
| 650 | 0 | |a Lipids in human nutrition. | |
| 650 | 6 | |a Huiles et graisses comestibles. | |
| 650 | 6 | |a Lipides dans l'alimentation humaine. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Lipids in human nutrition. |2 fast |0 (OCoLC)fst00999388 | |
| 650 | 7 | |a Oils and fats, Edible. |2 fast |0 (OCoLC)fst01045014 | |
| 653 | 0 | 0 | |a plant oils |
| 653 | 0 | 0 | |a plantaardige vetten |
| 653 | 0 | 0 | |a plant fats |
| 653 | 0 | 0 | |a voedselverwerking |
| 653 | 0 | 0 | |a food processing |
| 653 | 0 | 0 | |a voedselchemie |
| 653 | 0 | 0 | |a food chemistry |
| 653 | 0 | 0 | |a voedselproducten |
| 653 | 0 | 0 | |a food products |
| 653 | 0 | 0 | |a industrial applications |
| 653 | 1 | 0 | |a Food Products (General) |
| 653 | 2 | 0 | |a Food Sciences (General) |
| 653 | 1 | 0 | |a Voedselproducten (algemeen) |
| 653 | 2 | 0 | |a Levensmiddelentechnologie (algemeen) |
| 700 | 1 | |a Talbot, Geoff, |e editor. | |
| 776 | 0 | 8 | |i Print version: |a Talbot, Geoff. |t Specialty Oils and Fats in Food and Nutrition : Properties, Processing and Applications. |d Burlington : Elsevier Science, ©2015 |z 9781782423768 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 290. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpSOFFNPP4/toc |z Texto completo |
| 880 | 8 | |6 505-01/(S |a 1.3.3 . Nontriacylglycerol constituents1.3.3.1 . Hydrocarbons; 1.3.3.2 . Sterols; Common sterols (4 α -desmethylsterols); 4 α -Methylsterols; Triterpene alcohols (4,4-dimethylsterols); 1.3.3.3 . Triterpene dialcohols; 1.3.3.4 . Aliphatic and other alcohols; 1.3.3.5 . Diterpene alcohols; 1.3.3.6 . Hydroxyterpenic acids; 1.3.3.7 . Tocopherols; 1.3.3.8 . Pigments; Carotenoids; Chlorophylls; 1.3.3.9 . Volatile and aroma compounds; 1.3.3.10 . Polar phenols; 1.3.3.11 . Other minor components; Phospholipids; Proteins. | |
| 938 | |a Askews and Holts Library Services |b ASKH |n AH27242040 | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL2079968 | ||
| 938 | |a EBSCOhost |b EBSC |n 1020642 | ||
| 938 | |a YBP Library Services |b YANK |n 12512632 | ||
| 994 | |a 92 |b IZTAP | ||