Download or read book Methods of Analysis of Fats and Fatty Oils Physical Methods Determination of Cooling Curve written by British Standards Institute Staff and published by . This book was released on 1976-10-29 with total page 4 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fats, Vegetable fats, Animal fats, Cooling, Crystallization, Temperature measurement, Solidification, Cocoa butter, Butter, Specimen preparation, Testing conditions, Test equipment, Design, Dimensions
Download or read book Advanced Dairy Chemistry Volume 2 Lipids written by Patrick F. Fox and published by Springer Science & Business Media. This book was released on 2007-04-25 with total page 816 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.
Download or read book Standard Methods for the Analysis of Oils Fats and Derivatives written by C. Paquot and published by Elsevier. This book was released on 2013-10-22 with total page 189 pages. Available in PDF, EPUB and Kindle. Book excerpt: Standard Methods for the analysis of Oils, Fats and Derivatives Sixth Edition, Part 1 (Sections I and II) describes the methods of analysis, which have been adopted and edited by the Commission on Oils, Fats and Derivatives. This book is composed of two sections. The first section deals with the presentation of standard methods and procedure for oleaginous seeds and fruits analysis of oil, fats, and their derivatives. The next section describes the determination procedure of physico-chemical properties of determined oil, fats, and derivatives. Such characteristics include density, refractive index, color, dilatation, acid, ester, iodine value, and moisture and volatile matter content This book will prove useful to analytical chemists and researchers in the allied fields.
Download or read book The Analysis of Fats and Oils written by V. C. Mehlenbacher and published by . This book was released on 1960 with total page 644 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Edible Oil Processing written by Wolf Hamm and published by Taylor & Francis US. This book was released on 2000 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This volume presents, at professional and reference level, the current state of the art of the edible oils industry, focusing on the various processing stages and considering issues of both chemistry and process engineering. It considers the transformation of the oil from a vast panorama of lipids in an oilseed or an oil-bearing fruit to a functional product, highlighting the links between the different stages. Information is provided on the types and characteristics of oils to be processed, their sources, their principal fields of application and changes in the pattern of oil demand. Chapters are included on quality assurance, safety and environmental considerations. The book is written for chemists and technologists working in edible oils and fats processing; food scientists and technologists; analytical chemists and quality assurance personnel; and lipid chemists working in academic research laboratories.
Download or read book Physical Properties of Fats Oils and Emulsifiers written by Neil Widlak and published by The American Oil Chemists Society. This book was released on 1999 with total page 282 pages. Available in PDF, EPUB and Kindle. Book excerpt: A fundamental understanding of the physical properties of fats, oils, and emulsifiers is essential to help the food processing industry meet consumer needs for quality foods with improved nutritional properties at a minimal cost. Food scientists, product development technologists, and food processors will be interested in this overview of both the fundamentals of fat crystallization and the application of those fundamental principles of food systems. This book was developed from papers that were presented at the conference on "The Physical Properties of Fats, Oils, and Emulsifiers with Application to Foods".
Download or read book Handbook of Food Analysis Methods and instruments in applied food analysis written by Leo M. L. Nollet and published by CRC Press. This book was released on 2004 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents contemporary methods of measuring optical properties, moisture, ash content, and other physical characteristics of food and evaluates techniques used to trace nutrient analytes ranging from peptides, proteins, and enzymes to aroma compounds to carbohydrates and starch.
Download or read book Physical Properties of Foods written by Ignacio Arana and published by CRC Press. This book was released on 2012-02-27 with total page 423 pages. Available in PDF, EPUB and Kindle. Book excerpt: With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is also a greater need for a means of objectively classifying and differentiating foods. Physical properties, determined by measurable physical parameters, profoundly affect food quality and can be used for these determinations. Physical Properties of Foods: Novel Measurement Techniques and Applications presents a wide range of these practical, low-cost techniques to characterize physical properties without destroying the food. The book presents principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to classify and differentiate various foods, including fruits, vegetables, cereals, and dairy and meat products. The text gathers up-to-date procedures for determining the most important physical parameters that characterize food quality, many of which have not previously been sufficiently described in the literature, and delivers them in one useful volume. It includes methods based on a variety of technologies such as electronics, spectroscopy, mechanics, and acoustic response—which can be applied to a wide range of foods. With a focus on practical application of novel techniques, chapters specify method details, the type of food to which it has been applied, the accuracy, its ability to replace traditional techniques, as well as whether it can be installed on line. Written by internationally renowned engineers and scientists, this reference offers crucial information in an easily accessible format for engineers, researchers, and those in the food industry—all who will benefit from the cutting-edge practices described for measuring parameters that affect food quality and food characterization. The text is also an excellent resource for students and university researchers.
Download or read book Oils and Fats Authentication written by Michael Jee and published by John Wiley & Sons. This book was released on 2009-02-12 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to analysis and authentication of oils and fats. All the major oils and fats are included. Chapter authors are drawn from the academic and industrial sectors. The volume is directed at chemists and technologists working in the food industry, the pharmaceutical industry and in oils and fats processing. It will also be of interest to analytical chemists and quality assurance personnel.
Download or read book Standard Methods of Chemical Analysis Industrial and natural products and noninstrumental methods edited by F J Welcher written by Nathaniel Howell Furman and published by . This book was released on 1962 with total page 1376 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Differential Scanning Calorimetry written by Emma Chiavaro and published by CRC Press. This book was released on 2014-12-02 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid technology. The book is divided into three major sections. The first section covers the applications of DSC to study cooling and heating profiles of the main source of oils and fats. The second is more theoretical, discussing the application of DSC coupled to related thermal techniques and other physical measurements. And the third covers specific applications of DSC in the field of quality evaluation of palm, palm kernel, and coconut oils and their fractions as well as of some other important aspects of lipid technology such as shortening and margarine functionality, chocolate technology, and food emulsion stability. This book is a helpful resource for academicians, food scientists, food engineers and technologists, food industry operators, government researchers, and regulatory agencies.
Download or read book Standard Methods of Chemical Analysis Industrial and natural products and noninstrumental methods F J Welcher editor 2 v written by and published by . This book was released on 1962 with total page 1358 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Standard Methods of Chemical Analysis Industrial and natural products and noninstrumental methods F J Welcher editor 2 v written by Nathaniel Howell Furman and published by . This book was released on 1963 with total page 1352 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Reference Catalogue of Current Literature written by and published by . This book was released on 1913 with total page 1512 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Reference Catalogue of Current Literature written by and published by . This book was released on 1906 with total page 1642 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fats and Oils written by Richard D. O'Brien and published by CRC Press. This book was released on 2008-12-05 with total page 766 pages. Available in PDF, EPUB and Kindle. Book excerpt: Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. It also includes an expanded guide for troubleshooting and problem solving. Building upon the practical aspects of the first edition, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry.
Download or read book Standard Methods of Chemical Analysis written by and published by . This book was released on 1963 with total page 1352 pages. Available in PDF, EPUB and Kindle. Book excerpt:
