Developments in Oils and Fats

Häftad, Engelska, 2012

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Beskrivning

This first volume in a series is intended to provide up-to-date information on specific topics in oils and fats. The oils and fats industry is closely aligned with the food industry and it is no surprise to find that five of the chapters (1, 2, 3, 6 and 7) are written from a food perspective.

Produktinformation

Utgivningsdatum:2012-10-24
Mått:155 x 235 x 16 mm
Vikt:435 g
Format:Häftad
Språk:Engelska
Antal sidor:269
Förlag:Springer-Verlag New York Inc.
ISBN:9781461359142

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

1 Meat lipids.- 1.1 Introduction.- 1.2 Coronary heart disease (CHD).- 1.3 Triacylglycerols.- 1.4 Lipid consistency.- 1.5 Organoleptic properties.- 1.6 Cholesterol.- 1.7 Conclusion.- References.- 2 Marine (n-3) polyunsaturated fatty acids.- 2.1 Introduction.- 2.2 Origins and composition of marine fish oils.- 2.3 Speciality marine oils rich in (n-3) PUFA.- 2.4 Concentration of (n-3) PUFA from marine oils.- 2.5 Concluding remarks.- References.- 3 Confectionery fats.- 3.1 Introduction.- 3.2 Cocoa butter.- 3.3 Confectionary fats.- 3.4 Hard butters.- 3.5 Availability of raw materials.- References.- 4 Derivatives or long-chain ratty acids.- 4.1 Introduction.- 4.2 Testing methods.- 4.3 Results and discussion.- 4.4 Experimental.- Acknowledgements.- References.- Further reading.- 5 Sunflowerseed oil.- 5.1 History.- 5.2 Sunflower breeding.- 5.3 Oil composition.- 5.4 Waxes.- 5.5 Phospholipids.- 5.6 Tocopherols.- 5.7 Food use.- 5.8 Sunflower oil as an alternative fuel.- 5.9 Oleochemicals.- References.- 6 Developments in palm oil.- 6.1 Introduction.- 6.2 Biological aspects.- 6.3 Palm oil quality.- 6.4 Characteristics of palm oil.- 6.5 Characteristics of palm kernel oil and palm oil fractions.- 6.6 Production of palm oil and palm oil products.- 6.7 Uses of palm oil and its products.- 6.8 Nutritional aspects of palm oil.- 6.9 Effluent in the palm oil industry.- References.- 7 Lipids and oxygen: is rancidity avoidable in practice?.- 7.1 Introduction.- 7.2 Guidelines.- 8 Crystallisation of fats.- 8.1 Introduction.- 8.2 Basic principles.- 8.3 Supersaturation.- 8.4 Nucleation.- 8.5 Growth.- 8.6 Crystal size, habit and polymorph.- 8.7 Post-growth events: agglomeration, ripening, contraction.- Acknowledgements.- References.- 9 Infrared spectroscopy of lipids.- 9.1 Introduction.- 9.2 Principles.- 9.3 Instrumentation.- 9.4 Quantitative infrared spectroscopy.- 9.5 Sampling methods.- 9.6 Internal reflection spectroscopy.- 9.7 Diffuse reflectance spectroscopy.- 9.8 Near infrared spectroscopy.- 9.9 Raman spectroscopy.- 9.10 Structure elucidation via vibrational spectroscopy.- 9.11 Applications of infrared vibrational spectroscopy.- 9.12 Review of lipid literature.- 9.13 Quantitative applications.- References.