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 Methods of Analysis of Fats and Fatty Oils Physical Methods Determination of Dilatation written by British Standards Institute Staff and published by . This book was released on 1990-11-30 with total page 12 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fats, Vegetable fats, Animal fats, Dilatometry, Test equipment, Accuracy, Volume measurement, Vegetable oils, Error correction, Animal oils, Oils, Reproducibility, Testing conditions

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 UKMARC Manual written by A. E. Cunningham and published by . This book was released on 1996 with total page 380 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book UK MARC Manual written by British Library. National Bibliographic Service and published by . This book was released on 1990 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Thermal Analysis V2 written by Robert F. Jr. Schwenker and published by Elsevier. This book was released on 2012-12-02 with total page 842 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermal Analysis, Volume 2: Inorganic Materials and Physical Chemistry covers the proceedings of the Second International Conference on Thermal Analysis, held in Holy Cross College, Worcester, Massachusetts on August 18-23, 1968. This symposium surveys the various methods and applications of thermal analysis, as well as the distribution of various aspects of thermal analysis in different countries. This book is organized into four sections encompassing 51 chapters, and begins with discussion on the application of differential thermal analysis to metallurgical inorganic materials and reactions for industrial process optimization. These topics are followed by a consideration of other techniques, such as X-ray methods and thermography. The Physical Chemistry part highlights the reaction kinetics and thermodynamics of various chemical reactions, including oxidation and polymerization, using thermogravimetry and calorimetry techniques. The following part focuses on mineral analysis using combined techniques of thermoanalytic-mass spectrometry and differential thermal analysis-thermogravimetry. The last part deals with the application of thermal analysis in applied sciences.

Download or read book The Technology of Wafers and Waffles I written by Karl F. Tiefenbacher and published by Academic Press. This book was released on 2017-05-16 with total page 714 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific ingredient technology (including water quality, wheat flour, starches, dextrins, oils and fats) and delves extensively into the manufacturing elements and technological themes in wafer manufacturing, including no/low sugar wafers, hygroscopic wafers, fillings and enrobing. The book explains, in detail, operating procedures such as mixing, baking, filling, cooling, cutting and packaging for every type of wafer: flat and shaped wafers for making biscuits, ice cream cones, cups, wafer reels, wafer sticks (flute wafers) and biscuit wafers. It also explores the various types of European (Belgian) waffles and North American frozen waffles. - Serves as a complete reference book on wafer and waffle technology and manufacturing, the first of its kind - Covers specific ingredient technology such as water quality, wheat flour, starches, dextrins, oils and fats for wafer and waffles - Explores wafer and waffle product types, development, ingredients, manufacturing and quality assurance - Explains the scientific background of wafer and waffle baking - Informs both artisan and industrial bakers about many related areas of bakery product manufacturing

Download or read book Food Australia written by and published by . This book was released on 1991 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book ARS 72 written by United States. Agricultural Research Service and published by . This book was released on 1969 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Chemical News and Journal of Physical Science written by and published by . This book was released on 1905 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Chemical news and Journal of physical science written by and published by . This book was released on 1775 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Margarine written by A.J.C. Andersen and published by Elsevier. This book was released on 2016-07-04 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: Margarine, Second Revised Edition provides a comprehensive exposition of the chemistry, production, and nutritional aspects of margarine. The book surveys the invention of margarine and the development of the margarine industry, as well as its nutritional and statistical features. The raw materials, ingredients, and chemical nature of fats and oils needed for production are presented; the step-by-step processing and the biochemical interactions are described in detail; and the bacteriological processes during the preparation of milk and storage and preservation are discussed. This edition contains new information but still retains the general layout of the first edition. Food technologists, chemists, production engineers, and those curious about the production of margarine will find this book interesting.

Download or read book Catalogue written by International Organization for Standardization and published by . This book was released on 1996 with total page 1046 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Kwic Index of International Standards written by International Organization for Standardization and published by Geneva : ISO/IEC. This book was released on 1991 with total page 716 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Laboratory Handbook for Oil and Fat Analysts written by L. V. Cocks and published by Academic Press. This book was released on 1966 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oilseeds and nuts, cakes and meals and animal feeding stuffs; Oils, fats, fatty acids, and fatty alcohols; Analyses in connection with the extraction, refining, bleaching, hardening, and other processing of oils and fats; Specialist methods and techniques.

Download or read book ISO Catalogue written by International Organization for Standardization and published by . This book was released on 1997 with total page 1100 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Ghee written by Mohamed Fawzy Ramadan and published by CRC Press. This book was released on 2023-10-02 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes; and butter oil has a bland flavor, whereas ghee has a pleasing flavor. In 18 chapters, Ghee: Chemistry, Technology, and Health Aspects covers topics focusing on ghee chemistry and physicochemical properties, and ghee processing and applications, as well as ghee biosafety and health effects. Features: Explores the chemistry of ghee from different dairy sources Discusses ghee functional constituents and their health-enhancing potential Written by industry experts and international scientists Addresses ghee-growing applications in clinical nutrition, functional foods, pharmaceuticals, nutraceuticals, and cosmetics Authored by a team of experts, this book brings a diversity of lipid science developments to chemists, nutritionists, and researchers in the fields of food science, nutrition, food chemistry and technology, cosmetics, and nutraceuticals. This book is an essential textbook for healthy food developers as well as the research and development (R&D) researchers using milk fats. Meanwhile, it is a valuable reference work for edible fat and oil companies reformulating their products or developing new healthy products.