Lipid Technologies and Applications

1. Auflage 1997
ISBN: 978-0-8247-9838-3
Verlag: Taylor & Francis Inc

Buch, Englisch, 848 Seiten, Format (B × H): 185 mm x 260 mm, Gewicht: 1610 g

"Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition."

Zielgruppe

Professional

Autoren/Hrsg.

Gunstone, Frank D.

Padley, Fred B.

Fachgebiete

• Naturwissenschaften Chemie Organische Chemie Polymerchemie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Biowissenschaften Lipidologie

Inhaltsverzeichnis

Introduction: fatty acids and lipid structure; major sources of lipids; phospholipids; lipids and nutrition. Processing: extraction of lipids from natural sources; refining; oil storage, transport, and handling; fractionation; interesterification of oils and fats; hydrogenation of edible oils - technology and applications. Food emulsions: butter, margarine, spread, and baking fats; ice cream; cream alternatives. Nonaqueous foods: ghee, vanaspati, and special applications of fats in India; chocolate and confectionery fats; frying oils and salad oils. Special food applications: edible coating and film barriers; spray processing of fat-containing foodstuffs - spray drying and cooling; low calorie fats; food emulsifiers; lipid emulsions for intravenous nutrition and drug delivery; the role of lipids in animal feeds. Nonfood uses: anionic detergents; cationic surfactants; nonionic surfactants; lipids - their use in personal care products; the use of oils and fatty acids in paints and surface coatings; lubricants; epoxidized oils; bio-fuels; products from castor oil.

Über Autor(innen)

FredB. Padley