Bailey's Industrial Oil and Fat Products

Bailey's Industrial Oil and Fat Products

Online ISBN: 9780471678496

DOI: 10.1002/047167849X

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  1. Part 1 Edible Oil & Fat Products: Chemistry, Properties, and Health Effects
    1. Chapter 1 Chemistry of Fatty Acids
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      Chapter 2 Crystallization of Fats and Oils
    3. Chapter 3 Polymorphism in Fats and Oils
    4. Chapter 4 Fat Crystal Networks
    5. Chapter 5 Animal Fats
    6. Chapter 6 Vegetable Oils
    7. Chapter 7 Lipid Oxidation: Theoretical Aspects
    8. Chapter 8 Lipid Oxidation: Measurement Methods
    9. Chapter 9 Flavor Components of Fats and Oils
    10. Chapter 10 Flavor and Sensory Aspects
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      Chapter 11 Antioxidants: Science, Technology, and Applications
    12. Chapter 12 Antioxidants: Regulatory Status
    13. Chapter 13 Toxicity and Safety of Fats and Oils
    14. Chapter 14 Quality Assurance of Fats and Oils
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      Chapter 15 Dietary Lipids and Health
  2. Part 2 Edible Oil & Fat Products: Edible Oils
    1. Chapter 1 Butter
    2. Chapter 2 Canola Oil
    3. Chapter 3 Coconut Oil
    4. Corn Oil
    5. Chapter 5 Cottonseed Oil
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      Chapter 6 Flax Oil and High Linolenic Oils
    7. Chapter 7 Olive Oil
    8. Chapter 8 Palm Oil
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      Chapter 9 Peanut Oil
    10. Chapter 10 Rice Bran Oil
    11. Chapter 11 Safflower Oil
    12. Chapter 12 Sesame Oil
    13. Chapter 13 Soybean Oil
    14. Chapter 14 Sunflower Oil
  3. Part 3 Edible Oil & Fat Products: Specialty Oils and Oil Products
    1. Chapter 1 Conjugated Linoleic Acid Oils
    2. Chapter 2 Diacylglycerols
    3. Chapter 3 Citrus Oils and Essences
    4. Chapter 4 Gamma Linolenic Acid Oils
    5. Chapter 6 Transgenic Oils
    6. Chapter 5 Oils from Microorganisms
    7. Chapter 7 Tree Nut Oils
    8. Chapter 8 Germ Oils from Different Sources
    9. Chapter 9 Oils from Herbs, Spices, and Fruit Seeds
    10. Chapter 10 Marine Mammal Oils
    11. Chapter 11 Fish Oils
    12. Chapter 12 Minor Components of Fats and Oils
    13. Chapter 13 Lecithins
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      Chapter 14 Lipid Emulsions
    15. Chapter 15 Dietary Fat Substitutes
    16. Chapter 16 Structural Effects on Absorption, Metabolism, and Health Effects of Lipids
    17. Chapter 17 Modification of Fats and Oils via Chemical and Enzymatic Methods
    18. Chapter 18 Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By-Products
  4. Part 4 Edible Oil & Fat Products: Products and Applications
    1. Chapter 1 Frying Oils
    2. Chapter 2 Margarines and Spreads
    3. Chapter 3 Shortenings: Science and Technology
    4. Chapter 4 Shortenings: Types and Formulations
    5. Chapter 5 Confectionery Lipids
    6. Chapter 6 Cooking Oils, Salad Oils, and Dressings
    7. Chapter 7 Fats and Oils in Bakery Products
    8. Chapter 8 Emulsifiers for the Food Industry
    9. Chapter 9 Frying of Foods and Snack Food Production
    10. Chapter 10 Fats and Oils in Feedstuffs and Pet Foods
    11. Chapter 11 By-Product Utilization
    12. Chapter 12 Environmental Impact and Waste Management
  5. Part 5 Edible Oil & Fat Products: Processing Technologies
    1. Chapter 1 A Primer on Oils Processing Technology
    2. Chapter 2 Oil Extraction
    3. Chapter 3 Recovery of Oils and Fats from Oilseeds and Fatty Materials
    4. Chapter 4 Storage, Handling, and Transport of Oils and Fats
    5. Chapter 5 Packaging
    6. Chapter 6 Adsorptive Separation of Oils
    7. Chapter 7 Bleaching
    8. Chapter 8 Deodorization
    9. Chapter 9 Hydrogenation: Processing Technologies
    10. Chapter 10 Supercritical Technologies for Further Processing of Edible Oils
    11. Chapter 11 Membrane Processing of Fats and Oils
    12. Chapter 12 Margarine Processing Plants and Equipment
    13. Chapter 13 Extrusion Processing of Oilseed Meals for Food and Feed Production
  6. Part 6 Industrial and Nonedible Products from Oils and Fats
    1. Chapter 1 Fatty Acids and Derivatives from Coconut Oil
    2. Chapter 2 Rendering
    3. Chapter 3 Soaps
    4. Chapter 4 Detergents and Detergency
    5. Chapter 5 Glycerine
    6. Chapter 6 Vegetable Oils as Biodiesel
    7. Chapter 7 Vegetable Oils as Lubricants, Hydraulic Fluids, and Inks
    8. Chapter 8 Vegetable Oils in Production of Polymers and Plastics
    9. Chapter 9 Paints, Varnishes, and Related Products
    10. Chapter 10 Leather and Textile Uses of Fats and Oils
    11. Chapter 11 Edible Films and Coatings from Soybean and Other Protein Sources
    12. Chapter 12 Pharmaceutical and Cosmetic Use of Lipids

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