2nd Edition. — Wiley, 2011. — 368 p. Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that...
2nd Edition. — Wiley, 2014. — 387 p. This is a book about the roles and behaviors of fats in food technology and the benefits that they impart to consumers. It is about fats that are naturally present in foods or fats that have been added to improve physical and chemical properties. Now in a revised and updated second edition, the book contains useful information on the market...
The Royal Society of Chemistry, 2014 — 248 p. — ISBN: 978-1849739009 (print), eISBN 978-1782620211 (PDF), eISBN 978-1782622840 (EPUB). Conjugated linoleic acids (CLA) isomers of linoleic acid – a compound derived from meat and dairy products. Attention was first drawn to their potential anti-carcinogen properties in the 1980’s; since then further health benefits have been...
Second Edition. — Academic Press and AOCS Press, 2017. — 509 p. — ISBN: 978-1-63067-050-4. This book, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry. The 15-chapter book includes current information on the...
InTech, 2016. — 342 p. — ISBN: 978-953-51-2725-3; Print ISBN: 978-953-51-2724-6. Olive tree products provide a number of documented presentations of the production and quality of the two most important olive tree products: virgin olive oil and table olives. It is a source that familiarizes readers with recent approaches and innovations that can be introduced in the virgin olive...
CRC Press LLC, 2003. — 347 p. This book differs from the standard text on lipid chemistry. It contains a concise, yet well-documented, presentation of the current state of knowledge on the occurrence, distribution, chemical and biochemical reactivity, functional properties, and biological role of lipids in food systems. The first two chapters describe the effect of lipids and...
Wiley-Blackwell. This edition first published 2008. — 160 p. — (Food Industry Briefing Series). Oils and fats are almost ubiquitous in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However, it is...
6 Volume Set. — John Wiley & Sons, Inc., 2004. — 3667 p. Edible Oil and Fat Products. Chemistry, Properties, and Health Effects. Specialty Oils and Oil Products. Products and Applications. Processing Technologies. Industrial and Nonedible Products from Oils and Fats. The sixth edition of Bailey provides a comprehensive description of topics relevant to the oils and fats...
2nd edition. — AOCS Press, 2006. — 253 p. — ISBN: 189399788X. A staple food for thousands of years in the Mediterranean region, olive oil is now becoming popular all over the world. Olive oil has several unique characteristics that set it apart from other vegetable oils. Recent research suggests that olive oil produces many healthful benefits, including reduced risk of coronary...
First published. — Blackwell Publishing, CRC Press, 2002. — 352 p. ISBN: 1-84127-331-7. A series which presents the current state of the art in chosen areas of oils and fats chemistry, including its relevance to the food and pharmaceutical industries. Written at professional and reference level, it is directed at chemists and technologists working in oils and fats processing,...
AOCF Press, 2005. — 184 p. Vegetable oils are used in various industrial applications such as emulsifiers, lubricants, plasticizers, surfactants, plastics, solvents, and resins. Research and development approaches take advantage of the natural properties of these oils. These oils have superb environmental credentials, such as being inherently biodegradable, having low...