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| Author | : Alejandro G. Marangoni |
| Publisher | : CRC Press |
| Total Pages | : 565 |
| Release | : 2002-03-04 |
| Genre | : Science |
| ISBN | : 0203909178 |
Provides in-depth coverage of the physical properties of fats and oils. Includes surface and theological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products.
| Author | : Neil Widlak |
| Publisher | : The American Oil Chemists Society |
| Total Pages | : 282 |
| Release | : 1999 |
| Genre | : Science |
| ISBN | : 9780935315950 |
A fundamental understanding of the physical properties of fats, oils, and emulsifiers is essential to help the food processing industry meet consumer needs for quality foods with improved nutritional properties at a minimal cost. Food scientists, product development technologists, and food processors will be interested in this overview of both the fundamentals of fat crystallization and the application of those fundamental principles of food systems. This book was developed from papers that were presented at the conference on "The Physical Properties of Fats, Oils, and Emulsifiers with Application to Foods".
| Author | : Alejandro G. Marangoni |
| Publisher | : CRC Press |
| Total Pages | : 592 |
| Release | : 2002-03-04 |
| Genre | : Technology & Engineering |
| ISBN | : 9781135574901 |
Provides in-depth coverage of the physical properties of fats and oils. Includes surface and theological characteristics as well as crystallization and phase behavior for improved nutrition and functionality in the design of new food products.
| Author | : Neil Widlak |
| Publisher | : The American Oil Chemists Society |
| Total Pages | : 270 |
| Release | : 2001 |
| Genre | : Science |
| ISBN | : 9781893997219 |
Annotation The crystallization and solidification properties of lipids influence their functional properties in biological systems, foods, personal care products, pharmaceuticals, and oleo chemicals. To help its members and others optimize products or systems containing lipids, the American Oil Chemists Society devoted its 2000 conference, held in Toronto, to the fundamental principles of lipid crystallization. The resulting 20 papers discuss phase behavior and polymorphism, lipid crystallization kinetics, microstructure and rheology, and crystallization in emulsions. They also consider applications to dairy systems, manufacturing chocolate confection, and the texture of fats. Annotation c. Book News, Inc., Portland, OR (booknews.com).
| Author | : |
| Publisher | : John Wiley & Sons |
| Total Pages | : 293 |
| Release | : 2013-07-25 |
| Genre | : Technology & Engineering |
| ISBN | : 1118528786 |
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.
| Author | : Kåre Larsson |
| Publisher | : |
| Total Pages | : 267 |
| Release | : 2006 |
| Genre | : Lipids |
| ISBN | : 9780857097910 |
In Lipids: Structure, Physical Properties and Functionality, Professor Kire Larsson, Peter Quinn, Kiyotaka Sato and Fredrik Tiberg have provided an up-to-date description of the diversity of lipid molecular arrangements in different physical states as a basis for the understanding of lipid functionality in biological and technical systems. Lipids are components of many complex systems, some of which are natural in origin, such as the cell membranes of living organisms, and others created by human intervention, such as food emulsions. Scientists and technologists working on complex systems containing lipids need to relate composition and structure to behaviour, whether this is in the formulation of food products, development of drugs and drug delivery systems, study of living cells, or creation of new cosmetics, to name a few examples. This book was originally planned as a new edition to Kire Larsson's popular book Lipids: Molecular Organization, Physical Functions and Technical Applications published by the Oily Press in 1994. However, the subject area had to be expanded to such an extent that the one author could no longer cover it. Instead of resorting to the usual edited book with each chapter written by a different author, the three well-known scientists named above were invited to act as co-authors with Kire Larsson. As a result Lipids: Structure, physical properties and functionality is not a second edition, but a new book with a new ISBN number.
| Author | : R. J. Hamilton |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 198 |
| Release | : 2012-12-06 |
| Genre | : Science |
| ISBN | : 9401174717 |
Since we produced Fats and Oils: Chemistry and Technology in 1980, the trend we anticipated to up-date the classical texts of oils and fats has manifested itself. Bailey's famous textbook has been completely revised and a second edition of Bernardini's work has been produced. The present text is an attempt to provide some insight into the current state of the art. Chapter 1 discusses the physical properties of oils and fats with special reference to those properties which can be monitored to give an in dication of the suitability of fats for chocolate production. The physical properties of the fats are often determined by the order in which the fatty acids are attached to the glyceride molecule. Ram Bhati, in the last article he wrote before his death, showed how mass spectrometry and chemical methods could be used to determine the sequence of fatty acids. Ram's essentially practical approach to the problem is exemplified by the section dealing with the experimental details of the techniques. Chapter 3 outlines some of the problems which can arise in industry when the lipid part of a foodstuff undergoes oxidation, whilst in Chapter 4 Patterson describes the major technique, hydrogenation, which is used to circumvent the problems caused by oxidation of the unsaturated fatty acids. In Chapter 4 the essentials of the theory are given to enable the reader to appreciate the design features of the apparatus. Chapter 5 deals with the analysis, mainly chromatographic, of lipids.
| Author | : Kanes K. Rajah |
| Publisher | : John Wiley & Sons |
| Total Pages | : 355 |
| Release | : 2014-02-07 |
| Genre | : Technology & Engineering |
| ISBN | : 1118788761 |
Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters. This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.
| Author | : Maria Lidia Herrera |
| Publisher | : Springer Science & Business Media |
| Total Pages | : 68 |
| Release | : 2012-03-05 |
| Genre | : Technology & Engineering |
| ISBN | : 1461432561 |
This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism(s) responsible for the changes. In practice, two or more of these mechanisms may operate in concert. It is therefore important for food scientists to identify the relative importance of each mechanism, the relationship between them, and the factors that influence them, so that effective means of controlling the stability and physicochemical properties of emulsions can be established. Several techniques are used to study the physical behavior and structure of emulsions. Each technique has its advantages and disadvantages and provides different insights into the destabilization mechanisms. Among the oldest methods used to study emulsion stability is visual observation and small deformation rheometry. More recently, other techniques, such as ultrasound profiling, microscopy, droplet size distribution, and measurement of surface concentration to characterize adsorbed protein at the interface, have also been employed. Some of these techniques, such as droplet size distribution, involve some form of dilution. However, dilution disrupts some structures that play an important role in stability. The ability to study the stability of food emulsions in their undiluted form may reveal subtle nuances about their stability. Diffusing wave spectroscopy (DWS), laser scanning confocal microscopy (LSCM), nuclear magnetic resonance (NMR), and Turbiscan are among the more powerful, non-perturbing techniques used to characterized emulsions.
| Author | : Frank D Gunstone |
| Publisher | : Elsevier |
| Total Pages | : 185 |
| Release | : 2013-10-22 |
| Genre | : Technology & Engineering |
| ISBN | : 148314884X |
Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids. This book notes that natural and processed fats and oils, whether of animal or vegetable origin, play a significant role in the economy of several countries including both oil-producers and oil-users. These materials are used extensively, but not exclusively, in the food industry. The first 10 chapters cover the basic chemistry and biochemistry of the fatty acids and their natural derivatives. These topics include an account of the chemical structure, separation, analysis, biochemistry, physical properties, chemical properties, and synthesis of these compounds. The remaining chapters include the recovery of fats and oils from their sources and the processes of refining, bleaching, hydrogenation, deodorization, fractionating, and interesterification. A segment is devoted to margarines and shortenings and to the problems of flavor stability and antioxidants. This text will be valuable to students wishing to know more about lipids and to those involved in this field of study.
