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List, Gary R. - Trait-Modified Oils in Foods, ebook

Trait-Modified Oils in Foods

List, Gary R.

160,95€

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils.

Hamm, Wolf - Edible Oil Processing, ebook

Edible Oil Processing

Hamm, Wolf

177,55€

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

Jee, Michael - Oils and Fats Authentication, ebook

Oils and Fats Authentication

Jee, Michael

158,40€

This volume provides an overview of the methods relevant to analysis and authentication of oils and fats. All the major oils and fats are included. Chapter authors are drawn from the academic and industrial sectors.
The volume

Gandini, Alessandro - Polymers from Plant Oils, ebook

Polymers from Plant Oils

Gandini, Alessandro

183,35€

The purpose of this monograph is to provide a thorough outlook on the topic related to the synthesis and characterization of original macromolecular materials derived from plant oils, an important part of the broader steadily growing discipline of polymers from renewable resources. The interest

Fontanel, Didier - Unsaponifiable Matter in Plant Seed Oils, ebook

Unsaponifiable Matter in Plant Seed Oils

Fontanel, Didier

202,95€

Table of contents
1. Introduction
Didier Fontanel
2. Total Content of Unsaponifiable Matter and Content of Corresponding Chemical Families in Various Plant Seed Oils: Species A to B
Didier Fontanel
3. Total Content of Unsaponifiable Matter and Content of Corresponding Chemical Families in Various Plant Seed

Gunstone, Frank - Oils and Fats in the Food Industry, ebook

Oils and Fats in the Food Industry

Gunstone, Frank

52,80€

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 increasingly