Bailey's industrial oil and fat products, 6th ed.; v.1: Edible oil and fat products: chemistry, properties, and health effects.0471385468 Bailey's industrial oil and fat products, 6th ed.; v.1: Edible oil and fat products: chemistry, properties, and health effects. Ed. by Fereidoon Shahidi. Wiley-Interscience 2005 629 pages $285.00 Hardcover TP670 Although controversy about the role of oils and fats in a healthy diet continue, they are essential to the production of both food and non-food goods. Researchers are making substantial progress in finding alternate sources of fats and oils and a variety of applications. In the expanded edition of this standard reference, contributors describe their research in edible fats and oils in such areas of the chemistry of fatty acids fatty acid, any of the organic carboxylic acids present in fats and oils as esters of glycerol. Molecular weights of fatty acids vary over a wide range. The carbon skeleton of any fatty acid is unbranched. Some fatty acids are saturated, i.e. , crystallization Crystallization The formation of a solid from a solution, melt, vapor, or a different solid phase. Crystallization from solution is an important industrial operation because of the large number of materials marketed as crystalline particles. and fat crystal networks, polymorphism polymorphism, of minerals, property of crystallizing in two or more distinct forms. Calcium carbonate is dimorphous (two forms), crystallizing as calcite or aragonite. Titanium dioxide is trimorphous; its three forms are brookite, anatase (or octahedrite), and rutile. , animal fats and vegetable oils <onlyinclude> This list of vegetable oils includes all vegetable oils that are extracted from plants by placing the relevant part of the plant under pressure to extract the oil. , theories and measurement methods of lipid oxidation, flavor components and sensory aspects, and the science, regulatory status, technology and applications of antioxidants Antioxidants Substances that reduce the damage of the highly reactive free radicals that are the byproducts of the cells. Mentioned in: Aging, Nutritional Supplements antioxidants, n. . Contributors also address the toxicity and safety of fats and oils, methods of quality assurance, and the effects of dietary lipids on health. ([c] 2005 Book News, Inc., Portland, OR) |
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