High Oleic Oils PDF Download
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| Author | : Frank J. Flider |
| Publisher | : Elsevier |
| Total Pages | : 300 |
| Release | : 2021-11-25 |
| Genre | : Health & Fitness |
| ISBN | : 0128229136 |
Download High Oleic Oils Book in PDF, ePub and Kindle
High Oleic Oils: Development, Properties and Uses is the first complete reference to address practical applications for this new and dynamic category of fats and oils that are essentially replacing partially hydrogenated oils in various food and nonfood uses. As a category, high oleic oils are highly stable, but like other fats and oils, there are differences in the composition and applications of the various types of high oleic oils. Their compositions allow for the production of a range of frying oils, increased shelf-life foods, functional shortenings and hard fats, and even industrial products not easily produced with nonhigh oleic oils. Information and know-how on these applications and advantages has been in high demand and short supply until now.Based on extensive commercial experience, seminars and presentations, Editor Frank Flider has identified common customer questions, needs and concerns about high oleic oils, and addresses them in this single comprehensive volume outlining development, composition, and utilization of high oleic oils. Through the individual expertise of a highly qualified team of contributing authors, this book outlines the development, composition, and utilization of these oils, making it of value to a wide range of readers, including the research and development industry and academic researchers. Details the development and technology behind today’s high oleic crops and oils as well as the history and background of many naturally occurring oleic oils Describes high oleic oils’ nutritional and compositional advantages over PHOs and lower oleic oils Presents unbiased, noncommercial, science-based, and objective insights, deliberately balanced to represent high oleic oil varieties equally Addresses transgenic insights as well as new state-of-the-art and future development technologies
| Author | : Frank J. Flider |
| Publisher | : Elsevier |
| Total Pages | : 298 |
| Release | : 2021-11-26 |
| Genre | : Health & Fitness |
| ISBN | : 0128229128 |
Download High Oleic Oils Book in PDF, ePub and Kindle
High Oleic Oils: Development, Properties and Uses is the first complete reference to address practical applications for this new and dynamic category of fats and oils that are essentially replacing partially hydrogenated oils in various food and nonfood uses. As a category, high oleic oils are highly stable, but like other fats and oils, there are differences in the composition and applications of the various types of high oleic oils. Their compositions allow for the production of a range of frying oils, increased shelf-life foods, functional shortenings and hard fats, and even industrial products not easily produced with nonhigh oleic oils. Information and know-how on these applications and advantages has been in high demand and short supply until now. Based on extensive commercial experience, seminars and presentations, Editor Frank Flider has identified common customer questions, needs and concerns about high oleic oils, and addresses them in this single comprehensive volume outlining development, composition, and utilization of high oleic oils. Through the individual expertise of a highly qualified team of contributing authors, this book outlines the development, composition, and utilization of these oils, making it of value to a wide range of readers, including the research and development industry and academic researchers. Details the development and technology behind today's high oleic crops and oils as well as the history and background of many naturally occurring oleic oils Describes high oleic oils' nutritional and compositional advantages over PHOs and lower oleic oils Presents unbiased, noncommercial, science-based, and objective insights, deliberately balanced to represent high oleic oil varieties equally Addresses transgenic insights as well as new state-of-the-art and future development technologies
| Author | : Frank T. Orthoefer |
| Publisher | : John Wiley & Sons |
| Total Pages | : 260 |
| Release | : 2015-08-03 |
| Genre | : Technology & Engineering |
| ISBN | : 0813808723 |
Download Trait-Modified Oils in Foods Book in PDF, ePub and Kindle
In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans-fats and reducing saturated fats from formulations. A landmark resource on modified next-generation, trait-modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.
| Author | : Susan Harlander |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 270 |
| Release | : 2012-12-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1461558158 |
Download Genetic Modification in the Food Industry Book in PDF, ePub and Kindle
Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous. Specific genetically modified whole foods and food ingredients that have recently become available or are about to become available are described and discussed in relation to their technical performance and consumer acceptance. The regulatory, ethical and communication issues in food biotechnology are also reviewed. As the products of gene technology come on stream, decisions need to be made as to whether or not to use them. Yet, many food industry professionals have little or no background in biotechnology and have a limited concept of possible applications in foods. Therefore, this book aims to foster a greater understanding of the benefits and potential pitfalls of this new technology.
| Author | : Kiyotaka Sato |
| Publisher | : John Wiley & Sons |
| Total Pages | : 540 |
| Release | : 2018-04-23 |
| Genre | : Technology & Engineering |
| ISBN | : 1118593928 |
Download Crystallization of Lipids Book in PDF, ePub and Kindle
An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals. With contributions from noted experts in the field, the text covers the basic research of polymorphic structures, molecular interactions, nucleation and crystal growth and crystal network formation of lipid crystals which comprise main functional materials employed in food, cosmetic and pharmaceutical industry. The authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues are the most significant challenges in the edible-application technology of lipids, and a key solution is lipid crystallization. The text focuses on the crystallization processes of lipids under various external influences of thermal fluctuation, ultrasound irradiation, shear, emulsification and additives. Designed to be practical, the book’s information can be applied to realistic applications of lipids to foods, cosmetic and pharmaceuticals. This authoritative and up-to-date guide: Highlights cutting-edge research tools designed to help analyse lipid crystallization with the most current and the conventional techniques Offers a thorough review of the information, techniques and applications of lipid crystals Includes contributions from noted experts in the field of lipid crystals Presents cutting-edge information on the topics of trans-fat alterative and saturated-fat reduction technology Written for research and development technologists as well as academics, this important resource contains research on lipid crystals which comprise the main functional materials employed in food, cosmetic and pharmaceutical industry.
| Author | : Joint FAO/WHO Codex Alimentarius Commission |
| Publisher | : Food & Agriculture Org. |
| Total Pages | : 96 |
| Release | : 2001 |
| Genre | : Science |
| ISBN | : 9789251046821 |
Download Codex Alimentarius Book in PDF, ePub and Kindle
The Codex Alimentarius is a collection of international standards for all the principal foods, whether processed, semi-processed or raw, including provisions regarding food hygiene, nutritional quality, food additives, pesticide residues and labelling issues. This volume contains all the Codex Standards and the Code of Practice adopted by the Codex Alimentarius Commission in regard to fats and oils. It takes into account those texts adopted at the 24th session of the Commission in July 2001.
| Author | : Thomas DeLauer |
| Publisher | : Fair Winds Press (MA) |
| Total Pages | : 258 |
| Release | : 2022-04-12 |
| Genre | : Health & Fitness |
| ISBN | : 0760373868 |
Download Intermittent Fasting Made Easy Book in PDF, ePub and Kindle
Intermittent Fasting Made Easy is the ordinary person’s best practice guide to doing intermittent fasting optimally, effectively, and safely, written by top nutrition and fitness expert and YouTube sensation Thomas DeLauer.
| Author | : Dharma R. Kodali |
| Publisher | : Elsevier |
| Total Pages | : 469 |
| Release | : 2014-04-22 |
| Genre | : Technology & Engineering |
| ISBN | : 1630670332 |
Download Trans Fats Replacement Solutions Book in PDF, ePub and Kindle
Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist Offers in-depth analysis of the structure, properties, and functionality of fats and oils Describes trans fats regulations and scenarios in different geographies around the world
| Author | : Nina Teicholz |
| Publisher | : Simon and Schuster |
| Total Pages | : 496 |
| Release | : 2015-01-06 |
| Genre | : Health & Fitness |
| ISBN | : 1451624433 |
Download The Big Fat Surprise Book in PDF, ePub and Kindle
Challenges popular misconceptions about fats and nutrition science, revealing the distorted claims of nutrition studies while arguing that more dietary fat can lead to better health, wellness, and fitness.
| Author | : Min Hu |
| Publisher | : Elsevier |
| Total Pages | : 582 |
| Release | : 2016-01-19 |
| Genre | : Technology & Engineering |
| ISBN | : 163067057X |
Download Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Book in PDF, ePub and Kindle
Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins Directed mainly toward readers working in the food and pet food industries
