Oils and fats in the food industry:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Chichester
Wiley-Blackwell
2008
|
| Ausgabe: | 1. publ. |
| Schriftenreihe: | Food industry briefing series
|
| Schlagworte: | |
| Online-Zugang: | Contributor biographical information Publisher description Table of contents only Inhaltsverzeichnis |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | XIII, 146 S. graph. Darst. |
| ISBN: | 9781405171212 1405171219 |
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| 650 | 4 | |a Oils and fats | |
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Datensatz im Suchindex
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| adam_txt |
CONTENTS SERIES EDITORS FOREWORD VIII PREFACE X ABBREVIATIONS AND
ACRONYMS XII CHAPTER 1 THE CHEMICAL NATURE OF LIPIDS* 1 CHAPTER 1
DESCRIBES THOSE FATTY ACIDS THAT ARE IMPORTANT IN FOODS AND THE GLYCEROL
ESTERS IN WHICH THESE ACIDS OCCUR IN THE OILS AND FATS USED IN THE FOOD
INDUSTRY. THIS IS FOLLOWED BY A DESCRIPTION OF MINOR COMPONENTS ALSO
PRESENT INCLUDING ESTER WAXES, PT'WSPHOLIPIDS, STEROLS, TOCOLS, AND
HYDROCARBONS. MANY OF THESE MINOR COMPONENTS ARE VALUABLE IN THEIR OWN
RIGHT. 1.1* FATTY ACIDS 1 1.2* TRIACYLGLYCEROLS 3 1.3* ESTER WAXES 5
1.4* PHOSPHOLIPIDS 5 1.5* STEROLS AND STEROL ESTERS 7 1.6* TOCOLS 8 1.7*
HYDROCARBONS 10 CHAPTER 2 THE MAJOR SOURCES OF OILS AND FATS* 11 CHAPTER
2 IS DEVOTED TO THE MAJOR COMMERCIAL SOURCES OF OILS AND FATS. THESE ARE
MAINLY OF PLANT ORIGIN BUT THERE IS STILL A SIGNIFICANT USE OF ANIMAL
FATS. SELECTED SOURCES ARE DISCUSSED IN TERMS OF PRODUCTION LEVELS AND
COMPOSITION. 2.1* INTRODUCTION 11 2.2* ANIMAL FATS (BUTTER, LARD,
TALLOW, CHICKEN FAT, AND FISH OILS) 14 2.3* COCOA BUTTER AND COCOA
BUTTER ALTERNATIVES 16 2.4* LAURIC OILS (COCONUT, PALM KERNEL) 17 III IV
2.5 OLIVE OIL 18 - 2.6 PALM OIL 19 ~ 2.7 RAPESEED (CANOLA) OIL 20 R--
2.8 SOYBEAN OIL 21 (F) 2.9 SUNFLOWER SEED OIL 22 2.10 OTHER VEGETABLE
OILS 23 ~ 2.11 SINGLE CELL OILS 24 0 Z CHAPTER 3 EXTRACTION,
RE'FINING, AND MODIFICATION PROCESSES 26 COMMODITY OILS HAVE TO BE
EXTRACTED FROM THEIR AGRICULTURAL SOURCE 0 AND ARE THEN USUALLY REFINED
TO PRODUCE A BLAND PRODUCT. HOWEVER, 0 THE NATURAL OILS ARE NOT ALWAYS
OPTIMUM FOR THEIR FOOD-USE PURPOSE - THEY MAY FALL SHORT IN TERMS OF
THEIR PHYSICAL, CHEMICAL, OR NUTRITIONAL 0 PROPERTIES - AND PROCEDURES
HAVE BEEN DEVISED BY WHICH THE OILS L.L COME CLOSER TO WHAT IS DESIRED.
THESE PROCEDURES WILL BE DESCRIBED. LJ.J IT IS IMPORTANT THAT THOSE IN
THE FOOD INDUSTRY KNOW WHAT CAN BE ACHIEVED AND AT WHAT FINANCIAL,
ENVIRONMENTAL, OR OTHER COST. I 3.1 EXTRACTION 26 R- 3.2 REFINING 27
3.3 MODIFICATION PROCESSES 29 Z 3.4 BLENDING 30 3.5 FRACTIONATION
INCLUDING WINTERISATION (F) AND DEWAXING 31 R-- 3.6 HYDROGENATION 31
3.7 INTERESTERIFICATION USING A CHEMICAL CATALYST 32 L.L- 3.8
INTERESTERIFICATION USING AN ENZYMATIC CATALYST 33 0 3.9 DOMESTICATION
OF WI ID CROPS 34 3.10 OILSEEDS MODIFIED BY CONVENTIONAL SEED Z BREEDING
OR BY GENETIC ENGINEERING 34 3.11 ANIMAL FATS MODIFIED THROUGH
NUTRITIONAL CHANGES 35 (F) CHAPTER 4 ANALYTICAL PARAMETERS 37 --L
COMMODITY OILS AND FATS ARE GENERALLY PURCHASED WITH A SPECIFI- CATION.
THIS CHAPTER DESCRIBES THE TERMS WHICH MIGHT APPEAR ON 0 A SPECIFICATION
AND THE ANALYTICAL PROCEDURES BY WHICH THESE ARE MEASURED. 4.1
INTRODUCTION 37 4.2 OIL CONTENT 38 V 4.3 UNSATURATION - IODINE VALUE 39
~ RJ)* 4.4 SAPONIFICATION - FREE ACIDS, SAP VALUE 40 4.5 MELTING
BERLAVIOUR, SOLID FAT CONTENT, LOW- I- TEMPERATURE PROPERTIES 41 Z 4.6
OXIDATION - PEROXIDE VALUE, ANISIDINE VALUE, W STABILITY, SHELF LIFE,
STABILITY TRIALS, TASTE PANELS 42* I- 4.7 GAS CHROMATOGRAPHY 44* Z 4.8
NEAR-INFRARED AND FOURIER TRANSFORM INFRARED SPECTROSCOPY 47 0 4.9 LH
NIV1R SPECTROSCOPY 48 U 4.10 13C NIV1R AND 31P NMR SPECTROSCOPY 51 4.11
MASS SPECTROMETRY 54* CHAPTER 5 PHYSICAL PROPERTIES 59 IMPORTANT
PHYSICAL PROPERTIES INCLUDE CRYSTALLISATION AND MELTING,* SPECTROSCOPIC
PROPERTIES (COVERED IN CHAPTER 4), AND SOME OTHERS* USED IN TRADING OILS
AND FATS.* 5.1 POLYMORPHISM, CRYSTAL STRUCTURE, AND* MELTING POINT 59*
5.2 ALKANOIC AND ALKENOIC ACIDS 60* 5.3 GLYCEROL ESTERS 62* 5.4
ULTRAVIOLET SPECTROSCOPY 65* 5.5 IR AND RAMAN SPECTROSCOPY 66 5.6
NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY 66* 5.7 MASS SPECTROMETRY 66*
5.8 DENSITY 66* 5.9 VISCOSITY 67 5.10 REFRACTIVE INDEX 68* 5.11
SOLUBILITY OF GASES IN OILS 68* 5.12 OTRLER PHYSICAL PROPERTIES 68*
CHAPTER 6 CHEMICAL PROPERTIES 71* FATTY ACIDS AND THEIR ESTERS HAVE A
CARBOXYL GROUP AND FREQUENTLY CON- TAIN ONE OR MORE UNSATURATED CENTRES
(DOUBLE BONDS). EACH OF THESE FUNCTIONAL GROUPS HAS CHARACTERISTIC
PROPERTIES AND THOSE OF GREATEST IMPORTANCE IN THE FOOD INDUSTRY ARE
REVIEWED. 6.1 HYDROGENATION 71* 6.2 ATMOSPHERIC OXIDATION 75* 6.3
TRLERMAL CHANGES 83* 6.4 REACTIONS OF THE CARBOXYL/ESTER FUNCTION 83* VI
CHAPTER 7 NUTRITIONAL PROPERTIES 89 - IT IS OBVIOUS THAT THE
NUTRITIONAL PROPERTIES OF FATS AND OILS AND THEIR D:::* VARIOUS
COMPONENTS WILL BE OF INTEREST TO THE FOOD INDUSTRY. THERE IS R-
INCREASING AWARENESS OF TILE LINK BETWEEN DIET AND HEALTLL/DISEASE. (F)
LINKS BETWEEN CHEMICAL STRUCTURE AND PHYSIOLOGICAL PROPERTIES ARE :)
DISCUSSED FIRST FOLLOWED BY RECOMMENDED DIETARY INTAKE AND THE ROLE OF
LIPIDS IN SOME OF THE MORE IMPORTANT DISEASE CONDITIONS. 0 7.1*
INTRODUCTION 89 Z 7.2* EFA AND FATTY ACID METABOLISM 92* 7.3* DE NOVO
SYNTHESIS OF SATURATED ACIDS 93* 0 7.4* DESATURATION AND ELONGATION IN
PLANT SYSTEMS 94* 7.5* DESATURATION AND ELONGATION IN ANIMAL SYSTEMS 95*
0 7.6* ANTIOXIDANTS 96* 0 7.7 CHOLESTEROL AND PHYTOSTEROLS 97* LL. 7.8
CONJUGATED LINOLEIC ACID 98* 7.9* DIACYGLYCEROLS 99* LJ.J 7.10
RECOMMENDED INTAKE OF FATS AND OF FATTY ACIDS 100* I 7.11 ROLE OF FATS
IN HEALTH AND DISEASE 104* 7.12 OBESITY* 105 R- 7.13 CORONARY HEART
DISEASE* 107* 7.14 DIABETES* 110 Z 7.15 INFLAMMATORY DISEASES* 111* 7.16
PSYCHIATRIC DISORDERS* 111* L/')* 7.17 CANCER* 112 F- CHAPTER 8 MAJOR
EDIBLE USES OF OILS AND FATS 113 LL. THE FINAL CHAPTER IS DEVOTED TO
A DESCRIPTION OF THE MOST COMMON* FOOD USES OF OILS AND FATS.* 0 8.1*
INTRODUCTION 113* Z 8.2* SPREADS - BUTTER AND GHEE 113* * 8.3 SPREADS -
MARGARINE, VANASPATI, AND* FLAVOURED SPREADS 115* L/') 8.4 BAKING FATS
AND SHORTENINGS 121* ---L 8.5 FRYING OILS AND FATS 123* 8.6 SALAD OILS,
MAYONNAISE AND SALAD CREAM,* 0 FRENCH DRESSING 126* 8.7* CHOCOLATE AND
CONFECTIONERY FATS 127* 8.8* ICE CREAM 131* 8.9* INCORPORATION OF
VEGETABLE FATS INTO* DAIRY PRODUCTS 131* VII 8.10 EDIBLE COATINGS 132
8.11 EMULSIFYING AGENTS 133 TF) 134 F- 8.12 FUNCTIONAL FOODS 8.13
APPETITE SUPPRESSANTS 135 Z U.J REFERENCES AND FURTHER READING 137 F-
USEFUL WEBSITES 140 Z 141 INDEX O U |
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| illustrated | Illustrated |
| index_date | 2024-07-02T21:44:37Z |
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| institution | BVB |
| isbn | 9781405171212 1405171219 |
| language | English |
| lccn | 2008006198 |
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| spelling | Gunstone, Frank D. Verfasser aut Oils and fats in the food industry Frank D. Gunstone 1. publ. Chichester Wiley-Blackwell 2008 XIII, 146 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Food industry briefing series Includes bibliographical references and index Aceites y grasas Alimentos - Industria y comercio Oils and fats Food industry and trade Fett (DE-588)4071189-4 gnd rswk-swf Öl (DE-588)4043225-7 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Fett (DE-588)4071189-4 s Lebensmittel (DE-588)4034870-2 s DE-604 Öl (DE-588)4043225-7 s http://www.loc.gov/catdir/enhancements/fy0833/2008006198-b.html Contributor biographical information http://www.loc.gov/catdir/enhancements/fy0833/2008006198-d.html Publisher description http://www.loc.gov/catdir/enhancements/fy0833/2008006198-t.html Table of contents only OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=016682481&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Gunstone, Frank D. Oils and fats in the food industry Aceites y grasas Alimentos - Industria y comercio Oils and fats Food industry and trade Fett (DE-588)4071189-4 gnd Öl (DE-588)4043225-7 gnd Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4071189-4 (DE-588)4043225-7 (DE-588)4034870-2 |
| title | Oils and fats in the food industry |
| title_auth | Oils and fats in the food industry |
| title_exact_search | Oils and fats in the food industry |
| title_exact_search_txtP | Oils and fats in the food industry |
| title_full | Oils and fats in the food industry Frank D. Gunstone |
| title_fullStr | Oils and fats in the food industry Frank D. Gunstone |
| title_full_unstemmed | Oils and fats in the food industry Frank D. Gunstone |
| title_short | Oils and fats in the food industry |
| title_sort | oils and fats in the food industry |
| topic | Aceites y grasas Alimentos - Industria y comercio Oils and fats Food industry and trade Fett (DE-588)4071189-4 gnd Öl (DE-588)4043225-7 gnd Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Aceites y grasas Alimentos - Industria y comercio Oils and fats Food industry and trade Fett Öl Lebensmittel |
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