Food & Culinary Science

Fats & Oils

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Breaded Fried Foods

1st Edition

Parameswarakuma Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan
June 14, 2017

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...

Edible Oils: Extraction, Processing, and Applications

1st Edition

Smain Chemat
June 08, 2017

Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds. Edible Oils: Extraction, Processing, and Applications intends to present up to date technologies that...

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

4th Edition

Casimir C. Akoh
March 17, 2017

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the...

Lipids: Nutrition and Health

1st Edition

Claude Leray
November 05, 2014

The role of lipids in nutrition science has evolved considerably in the past decade with new concepts following new discoveries. Lipids: Nutrition and Health reviews the role of dietary lipids in maintaining health, bringing the latest knowledge from a myriad of sources into one convenient resource...

Structure and Properties of Fat Crystal Networks

2nd 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

1st Edition

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

1st Edition

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

2nd 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...

Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds

1st Edition

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,...

Advances in Deep-Fat Frying of Foods

1st Edition

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

3rd 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...

Fatty Acids in Foods and their Health Implications

3rd Edition

Ching Kuang Chow
November 19, 2007

Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart...