Fats & Oils

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Fats & Oils

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Structure and Properties of Fat Crystal Networks, Second Edition

Structure and Properties of Fat Crystal Networks, Second Edition

Alejandro G. Marangoni, Leendert H. Wesdorp

September 25, 2012

Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food...

Introduction to Lipidomics: From Bacteria to Man

Introduction to Lipidomics: From Bacteria to Man

Claude Leray

September 19, 2012

Lipidomics is the study of the lipid molecules that are found in animal, plant, and bacterial cells. Recent research in this field has been driven by the development of sensitive new mass spectrometric tools and protocols, leading to the identification and quantification of thousands of lipids and...

Genetics, Genomics and Breeding of Oilseed Brassicas

Genetics, Genomics and Breeding of Oilseed Brassicas

Dave Edwards, Jacqueline Batley, Isobel Parkin, Chittaranjan Kole

September 13, 2011

The book describes the history of Brassica oilseed crops, introduces the Brassica genome, its evolution, diversity, classical genetic studies, and breeding. It also delves into molecular genetic linkage and physical maps, progress with genome sequencing initiatives, mutagenesis approaches for trait...

Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

Dimitrios Boskou, Ibrahim Elmadfa

December 16, 2010

Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses...

Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition

Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition

Zdzislaw Z. E. Sikorski, Anna Kolakowska

November 04, 2010

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of...

Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds

Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds

Giovanni M. Turchini, Wing-Keong Ng, Douglas Redford Tocher

July 19, 2010

Experts are predicting that demand for marine fish oil will soon outstrip supply, creating extreme urgency within the global aquafeed industry to find viable alternatives. Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds is the first comprehensive review of this multifaceted,...

Gourmet and Health-Promoting Specialty Oils

Gourmet and Health-Promoting Specialty Oils

Robert A. Moreau, Afaf Kamal-Eldin

March 10, 2010

The third volume in the AOCS Monograph Series on Oilseeds presents a unique blend of information focusing on edible oils. These oils contain either unique flavor components that have lead to their being considered “gourmet oils,” or contain unique health-promoting chemical components. Each...

Breaded Fried Foods

Breaded Fried Foods

Parameswarakuma Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan

September 22, 2009

Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are...

Advances in Deep-Fat Frying of Foods

Advances in Deep-Fat Frying of Foods

Servet Gulum Sumnu, Serpil Sahin

December 17, 2008

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from...

Fats and Oils: Formulating and Processing for Applications, Third Edition

Fats and Oils: Formulating and Processing for Applications, Third Edition

Richard D. O'Brien

December 05, 2008

In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, Fats and Oils: Formulating and Processing for Applications, Third Edition delineates up-to-date...

Olive Oil: Minor Constituents and Health

Olive Oil: Minor Constituents and Health

Dimitrios Boskou

July 18, 2008

Epidemiological studies indicate that the consumption of natural antioxidants from such plant-derived sources as olive oil produces beneficial health effects. Olive Oil: Minor Constituents and Health provides a balanced understanding of the pharmacological properties of phenols and other bioactive...

Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition

Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition

Casimir C. Akoh, David B. Min

March 17, 2008

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings...