Download or read book Hydrogenation of Fats and Oils written by Gary R. List and published by Elsevier. This book was released on 2015-12-09 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Catalytic Hydrogenation for Biomass Valorization written by Roberto Rinaldi and published by Royal Society of Chemistry. This book was released on 2015 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: As the biorefinery industry expands to meet the latest discoveries in biomass conversion, this book provides a thorough grounding in the subject.

Download or read book Catalytic Hydrogenation written by L. Cervený and published by Elsevier. This book was released on 1986-08-01 with total page 705 pages. Available in PDF, EPUB and Kindle. Book excerpt: The collection of contributions in this volume presents the most up-to-date findings in catalytic hydrogenation. The individual chapters have been written by 36 top specialists each of whom has achieved a remarkable depth of coverage when dealing with his particular topic. In addition to detailed treatment of the most recent problems connected with catalytic hydrogenations, the book also contains a number of previously unpublished results obtained either by the authors themselves or within the organizations to which they are affiliated.Because of its topical and original character, the book provides a wealth of information which will be invaluable not only to researchers and technicians dealing with hydrogenation, but also to all those concerned with homogeneous and heterogeneous catalysis, organic technology, petrochemistry and chemical engineering.

Download or read book History of Hydrogenation Shortening and Margarine 1860 2020 written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2020-06-05 with total page 1159 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the world's most comprehensive, well documented and well illustrated books on this subject, With extensive subject and geographic index. 106 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.

Download or read book Fat Production and Consumption written by Corraldo Galli and published by Springer. This book was released on 1987-06-01 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Among the major components of human diet, edible fats and oils are typically produced through various forms of technological manipulation of naturally available starting material. It is also generally recognized that dietary fat, namely the type and amount, playa significant role in modulating the health stat~s of large population groups in econ omically advanced countries, and that, more specifically, the onset and progression of a number of diseases of wide incidence and large socio-economical relevance, such as hyperlipidaemias, diabetes, hyper tension, are significantly affected by dietary fats. Associations operating in public health preventive programs and clinical associations in affluent countries have recommended changes of dietary habits and especially of fat consumption in the whole community. Among the parameters to be modified of special relevance are the re duction of total fat, of saturated fatty acids and cholesterol intake and to increase the amount of unsaturated fatty acids. It is, however, becoming more and more evident that each member of the complex fatty acid moiety of our diet may playa different role from a nutritional point of view. This is particularly true for the highly unsaturated compounds belonging to the two metabolic series n-6 and n-3, contained in high concentrations in vegetable oils and in lipids from marine animals respectively, as well as for oleic acid, contained in high concentrations in olive oil.

Download or read book The Hydrogenation of Oils written by Carleton Ellis and published by . This book was released on 1914 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Edible Oil Processing written by Wolf Hamm and published by John Wiley & Sons. This book was released on 2013-08-05 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. 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 second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing.

Download or read book Vegetable Oils in Food Technology written by Frank D. Gunstone and published by CRC Press. This book was released on 2002-10-18 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vegetable Oils in Food Technology focuses on the major sources of lipids and the micronutrients that they contain. The book provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. It includes modifications of these oils that are commercially available by means of partial hydrogenation, fractionation, and seed breeding. The major food uses are linked, wherever possible, to the composition and properties of the oils.

Download or read book New Advances in Hydrogenation Processes written by Maryam Takht Ravanchi and published by BoD – Books on Demand. This book was released on 2017-01-25 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrogen is one of the abundant elements on earth majorly in the form of water (H2O) and mainly as hydrogen gas (H2). Catalytic hydrogenation is a key reaction that has versatile applications in different industries. The main objective of this book is to bring together various applications of hydrogenation through the perspective of leading researchers in the field. This book is intended to be used as a graduate-level text book or as a practical guide for industrial engineers.

Download or read book The Hydrogenation of Oils Catalyzers Nad Catalysis and the Eneration of Hydrogen and Oxygen written by Carleton Ellis and published by . This book was released on 1919 with total page 834 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Chemistry of Oils and Fats written by Frank Gunstone and published by John Wiley & Sons. This book was released on 2009-02-12 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.

Download or read book The Chemistry of the Catalyzed Hydrogenation of Carbon Monoxide written by G. Henrici-Olive and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the oil embargo, in the winter 1973174, parts of Western Europe present ed an almost war-like aspect on Saturdays and Sundays: no traffic on the high ways, no crowds at ski resorts and other weekend entertainment places, no gaso line at the pumps. Living and teaching then in that part of the world, and discussing the situa tion with our students, we came to the conclusion that it would be timely to col lect the fine chemistry already known at the time in the field of conversion of coal to gasoline and other chemicals, and by this way help to draw the attention to this important alternative to crude oil. The idea of this book was born. The energy shock of the early seventies has been healthy and of great conse quences in chemistry. Large amounts of research money have been put to work since, and our knowledge of the possibilities and limitations of coal-based chemistry has increased enormously. During several years it appeared inap propriate to write a monograph about a topic which was in the midst of such an impetuous development. Nevertheless, we collected, and critically selected, the upcoming work as it appeared in the literature, and also tried to provide some modest input ourselves. Now, ten years later, the situation seems to be settled to a certain degree.

Download or read book Modern Technology Of Oils Fats Its Derivatives 2nd Revised Edition written by NIIR Board and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2013-02-05 with total page 351 pages. Available in PDF, EPUB and Kindle. Book excerpt: Until recently fats and oils have been in surplus, and considered a relatively low value byproduct. Only recently have energy uses of fats and oils begun to be economically viable. Food value of fats and oils is still far above the energy value of fats and oils. Industrial and technical value of fats and oils is still above the energy value of fats and oils. Animal feeds value of fats and oils tends to remain below the energy value of fats and oils. With development of new technology oils and fats industry has undergone a number of changes and challenges that have prompted the development of new technologies, and processing techniques. Oils and fats constitute one of the major classes of food products. In fact oils and fats are almost omnipresent in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary; they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieve a balanced diet. They are essential constituents of all forms of plant and animal life. Oils and fats occur naturally in many of our foods, such as dairy products, meats, poultry, and vegetable oil seeds. India is the biggest supplier of greater variety of vegetable oil and still the resources are abundant. The applications of oils are also seen in paints, varnishes and related products. Since the use of oils and fats in our daily life is very noticeable the market demands of these products are splendid. Special efforts has been made to include all the valuable information about the oils, fats and its derivatives which integrates all aspects of food oils and fats from chemistry to food processing to nutrition. The book includes sources, utilization and classification of oil and fats followed by the next chapter that contain details in physical properties of fat and fatty acids. Exquisite reactions of fat and fatty acids are also included in the later chapter. It also focuses majorly in fractionation of fat and fatty acids, solidification, homogenization and emulsification, extraction of fats and oils from the various sources, detail application in paints, varnishes, and related products is also included. It also provides accessible, concentrated information on the composition, properties, and uses of the oils derived as the major product followed by modifications of these oils that are commercially available by means of refining, bleaching and deodorization unit with detailed manufacturing process, flow diagram and other related information of important oils, fats and their derivatives. Special content on machinery equipment photographs along with supplier details has also been included. We hope that this book turns out to be considerate to all the entrepreneurs, technocrats, food technologists and others linked with this industry. 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Download or read book Hydrogenation of Fats and Oils written by Henry Basil Wilberforce Patterson and published by AOCS Press. This book was released on 1994 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 (Chapter 9) contains a more detailed explanation of some features mentioned throughout the text.

Download or read book Practical Guide to Vegetable Oil Processing written by Monoj Gupta and published by Elsevier. This book was released on 2017-02-16 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry. The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry. - Provides insights to the challenges of bleaching very green oils - Includes new deodorizer designs and performance measures - Offers insights on frying oil quality management - Simple and easy-to-read language

Download or read book Chemical Catalysts for Biomass Upgrading written by Mark Crocker and published by John Wiley & Sons. This book was released on 2020-03-09 with total page 634 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference to the use of innovative catalysts and processes to turn biomass into value-added chemicals Chemical Catalysts for Biomass Upgrading offers detailed descriptions of catalysts and catalytic processes employed in the synthesis of chemicals and fuels from the most abundant and important biomass types. The contributors?noted experts on the topic?focus on the application of catalysts to the pyrolysis of whole biomass and to the upgrading of bio-oils. The authors discuss catalytic approaches to the processing of biomass-derived oxygenates, as exemplified by sugars, via reactions such as reforming, hydrogenation, oxidation, and condensation reactions. Additionally, the book provides an overview of catalysts for lignin valorization via oxidative and reductive methods and considers the conversion of fats and oils to fuels and terminal olefins by means of esterification/transesterification, hydrodeoxygenation, and decarboxylation/decarbonylation processes. The authors also provide an overview of conversion processes based on terpenes and chitin, two emerging feedstocks with a rich chemistry, and summarize some of the emerging trends in the field. This important book: -Provides a comprehensive review of innovative catalysts, catalytic processes, and catalyst design -Offers a guide to one of the most promising ways to find useful alternatives for fossil fuel resources -Includes information on the most abundant and important types of biomass feedstocks -Examines fields such as catalytic cracking, pyrolysis, depolymerization, and many more Written for catalytic chemists, process engineers, environmental chemists, bioengineers, organic chemists, and polymer chemists, Chemical Catalysts for Biomass Upgrading presents deep insights on the most important aspects of biomass upgrading and their various types.

Download or read book Animal and Vegetable Oils Fats Waxes written by and published by . This book was released on 1920 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: