The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products

The book discusses the chemistry of edible fats; vegetable-oil separation technology; and water- and heat-promoted fat separation from animal and plant "fatty tissues".

The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products

Author: G. Hoffmann

Publisher: Academic Press

ISBN: 148321835X

Page: 400

View: 842

The Chemistry and Technology of Edible Oils and Fats and their High Fat Products covers the theoretical and practical aspects associated with the chemistry and technology of oils and fats. The book discusses the chemistry of edible fats; vegetable-oil separation technology; and water- and heat-promoted fat separation from animal and plant "fatty tissues". The text also describes the refining process; the fat-modification processes; and the production of edible-fat products of high fat content. The technologies applied to speciality fats; the storage and transport of oils and fats; and energy demands of the oil-milling and edible-fat processing operations. People involved in the processing of edible oils and fats will find the book useful.

Related Books:

The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products
Language: en
Pages: 400
Authors: G. Hoffmann
Categories: Technology & Engineering
Type: BOOK - Published: 2013-10-22 - Publisher: Academic Press

The Chemistry and Technology of Edible Oils and Fats and their High Fat Products covers the theoretical and practical aspects associated with the chemistry and technology of oils and fats. The book discusses the chemistry of edible fats; vegetable-oil separation technology; and water- and heat-promoted fat separation from animal and
Bailey's Industrial Oil and Fat Products, Edible Oil and Fat Products
Language: en
Pages: 656
Authors: Fereidoon Shahidi
Categories: Science
Type: BOOK - Published: 2005-04-08 - Publisher: John Wiley & Sons

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds.
Edible Oil Processing
Language: en
Pages: 350
Authors: Wolf Hamm, Richard J. Hamilton, Gijs Calliauw
Categories: Technology & Engineering
Type: BOOK - Published: 2013-05-28 - Publisher: John Wiley & Sons

Oils 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)
Edible Fats and Oils Processing
Language: en
Pages: 442
Authors: David R. Erickson
Categories: Technology & Engineering
Type: BOOK - Published: 1990 - Publisher: The American Oil Chemists Society

Books about Edible Fats and Oils Processing
Processing and Nutrition of Fats and Oils
Language: en
Pages: 276
Authors: David R. Erickson
Categories: Technology & Engineering
Type: BOOK - Published: 2013-10-28 - Publisher: John Wiley & Sons

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