Hydrogenation of Fats and Oils (inbunden)
Fler böcker inom
Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
384
Utgivningsdatum
2016-01-20
Upplaga
2
Förlag
Academic Press and AOCS Press
Medarbetare
King, Jerry W.
Illustrationer
illustrations
Dimensioner
229 x 151 x 31 mm
Vikt
793 g
Antal komponenter
1
ISBN
9781893997936

Hydrogenation of Fats and Oils

Theory and Practice

av Gary R List
Inbunden,  Engelska, 2016-01-20
2264
Köp
Spara som favorit
  • Skickas från oss inom 10-15 vardagar.
  • Fri frakt över 249 kr för privatkunder i Sverige.
Finns även som
Visa alla 1 format & utgåvor
As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text.
  • Emphasizes techniques for trans fatty acid reduction or complete removal in food products
  • Features extensive information on hydrogenation methods, isomer formation, and catalysts used
  • Includes an extensive glossary of hydrogenation and related technical terms
Visa hela texten

Passar bra ihop

  1. Hydrogenation of Fats and Oils
  2. +
  3. The Anxious Generation

De som köpt den här boken har ofta också köpt The Anxious Generation av Jonathan Haidt (inbunden).

Köp båda 2 för 2553 kr

Kundrecensioner

Har du läst boken? Sätt ditt betyg »

Fler böcker av Gary R List

  • Bleaching and Purifying Fats and Oils

    Bleaching and Purifying Fats and Oils

    Gary R List

    Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry. In this 2nd edition, the reader is directed to more modern techniques of analysis such as...

    2609
    Ladda ned
    Laddas ned direkt
  • Trait-Modified Oils in Foods

    Trait-Modified Oils in Foods

    Frank T Orthoefer, Gary R List

    In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait...

    2178
    Köp
    Skickas inom vardagar.

Övrig information

Gary R. List, consultant, USA is an outstanding researcher in lipids whose career spans over 50 years. His research covered many important areas in lipid science including analytical methods, processing of oilseeds, lecithin, hydrogenation, physical refining and intereseterification. Gary is author of over 370 publications, proceedings, abstracts, and book chapters/books. He has presented over 160 papers at national and international meetings, edited 8 books and made revisions to "Baileys Industrial Oil and Fat Products (4th, 5th, and 6th revision). Jerry King's research and teaching focus is in the area of chemical separations, particularly in the use of sub- and supercritical fluids for chemical processing. These efforts have resulted in 275 publications and 3 patents to date as well as many national/international conference presentations: including research in employing critical fluids as a medium for hydrogenation, enzymatic, hydrolysis, derivatization, and coupled reaction schemes. Dr. King has received a number of awards for his research and professional activities in the above areas and is a fellow or officer in several scientific professional societies. He is member of ACS, AIChE, AOCS, AOAC, IFT, and international societies focused on the advancement of critical fluid technology.

Innehållsförteckning

1. The Hydrogenation Reaction
2. Hydrogenation Process Techniques
3. Hydrogenation of Critical Fluids
4. Hydrogenation Facility
5. Hydrogenation
6. Isomer Formation During Hydrogenation
7. Catalysts
8. Hydrogenation Methods
9. Electrochemical Hydrogenation of Edible Oils
10. Low-Trans Hydrogenation
11. Safety
12. Quality and Control

Du kanske gillar