Food & Culinary Science

Fats & Oils

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Breaded Fried Foods

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

Smain Chemat
June 08, 2017

This book presents a wealth of knowledge about advanced processing techniques of edible oils. Such innovation includes the introduction of green recovery techniques substituting heavy use of petroleum solvents, which typically simplify manipulation and work-up, use less solvent and energy, and...

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

Differential Scanning Calorimetry: Applications in Fat and Oil Technology

Emma Chiavaro
December 02, 2014

Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid...

Lipids: Nutrition and Health

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, 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

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

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

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

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

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

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...

Conferences

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