| Author | : David R. Erickson |
| File Size | : 47,7 Mb |
| Publisher | : The American Oil Chemists Society |
| Language | : English |
| Release Date | : 11 May 1990 |
| ISBN | : 0935315306 |
| Pages | : 464 pages |
Download or read online Edible Fats and Oils Processing written by David R. Erickson, published by The American Oil Chemists Society which was released on 1990. Get Edible Fats and Oils Processing Books now! Available in PDF, ePub and Kindle.
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Download or read online Official Methods and Recommended Practices of the AOCS written by American Oil Chemists' Society, published by Unknown which was released on 2009. Get Official Methods and Recommended Practices of the AOCS Books now! Available in PDF, ePub and Kindle.
Get BookMethods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addition to the libraries of scientists working in product development and quality control.
Get BookDriven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special
Get BookOils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates)
Get BookThis book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. The mechanisms of formation for these contaminants, as well as research identifying possible precursor molecules are reviewed. Strategies which have
Get BookFully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. A number of advancements in understanding these have been made since
Get BookThis book provides a summary of research to help in the attainment of higher yields of beneficial compounds naturally present in edible fats and oils that can be obtained through new refining techniques or modifications of conventional methods, potentially leading to use of these products for disease prevention and treatment.
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