Fats & Oils

PUBLISHED


Viewing: 1 - 10 of 41
Published:
September 25, 2012
Author(s):
Alejandro G. Marangoni, Leendert H. Wesdorp
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 
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Published:
September 19, 2012
Author(s):
Claude Leray
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 
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Published:
September 13, 2011
Editor(s):
Dave Edwards, Jacqueline Batley, Isobel Parkin, Chittaranjan Kole
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 
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Published:
December 16, 2010
Editor(s):
Dimitrios Boskou, Ibrahim Elmadfa
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 
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Published:
November 04, 2010
Editor(s):
Zdzislaw Z. E. Sikorski, Anna Kolakowska
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 
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Published:
November 02, 2010
Editor(s):
Zvi Cohen, Colin Ratledge
Featuring recognized academic and industrial experts in this cutting-edge field, this book reviews single cell oils (SCO) currently in the market. The text mainly focuses on the production of the long chain polyunsaturated fatty acids, Arachidonic acid, and Docosahexaenoinc acid. All chapters 
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Published:
July 19, 2010
Editor(s):
Giovanni M. Turchini, Wing-Keong Ng, Douglas Redford Tocher
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, 
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Published:
March 10, 2010
Editor(s):
Robert A. Moreau, Afaf Kamal-Eldin
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 
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Published:
September 22, 2009
Author(s):
Parameswarakuma Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan
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 
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Published:
December 17, 2008
Editor(s):
Servet Gulum Sumnu, Serpil Sahin
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 
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