Fats and oils handbook

This book acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used toda...

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Bibliographic Details
Main Author: Bockisch, Michael.
Format: eBook
Language: English
Published: Champaign, Ill. : AOCS Press, ©1998.
Subjects:
Oils and fats, Edible > Handbooks, manuals, etc.
elektronické knihy
electronic books
ISBN: 9781601197184
1601197187
9780128043554
0128043555
0935315829
9780935315820
9780981893600
Physical Description: 1 online resource (x, 838 pages) : illustrations

Cover

Table of contents

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020 |z 0935315829  |q (alk. paper) 
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035 |a (OCoLC)314175828  |z (OCoLC)683213776  |z (OCoLC)739098691  |z (OCoLC)779962315  |z (OCoLC)918892726  |z (OCoLC)918969760  |z (OCoLC)1065716597  |z (OCoLC)1162197322 
041 1 |a eng  |h ger 
042 |a pcc 
100 1 |a Bockisch, Michael. 
240 1 0 |a Nahrungsfette und Öle.  |l English 
245 1 0 |a Fats and oils handbook /  |c Michael Bockisch. 
260 |a Champaign, Ill. :  |b AOCS Press,  |c ©1998. 
300 |a 1 online resource (x, 838 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
500 |a Updated and revised translation of the original German work, Nahrungsfette und Öle. 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a This book acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. "If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!" 
505 0 |a Front Cover; Fats and Oils Handbook; Copyright Page; Preface; Preface to the English Edition; Table of Contents; Chapter 1. The Importance of Fats; 1.1 A History of the Production of Oils and Fats; 1.2 Fat in Food and Food Ingredients; 1.3 The Economic Importance of Oils and Fats; 1.4 Fat in Nutrition; 1.5 Fats and Oils in legislation; 1.6 Fats as Industrial Raw Materials; 1.7 Fats and Oils as a Source of Energy; 1.8 New Sources of Raw Material; 1.9 Fat Substitutes; 1.10 References 
505 8 |a Chapter 2. Composition, Structure, Physical Data, and Chemical Reactions of fats and Oils, Their Derivatives, and Their Associates2.1 Components of Fats and Oils; 2.2 The Structure of Triglycerides; 2.3 Physical Characteristics; 2.4 Chemical Reactions; 2.5 Lipids; References; Chapter 3. Animal Fats and Oils; 3.0 Summary; 3.1 Milk Fats; 3.2 Rendered Fats; 3.3 Marine Oils; 3.4 References; Chapter 4. Vegetable Fats and Oils; 4.0 Summary; 4.1. Oil/Fat-Containing Plants; 4.2 Pulp Oils; 4.3 Seed Oils; 4.4 Nonedihle Oils and Fats; 4.5 Other Oil Sources; 4.6 References 
505 8 |a Chapter 5. The Extraction of Vegetable Oils5.0 Summary; 5.1 Pulp Oils; 5.2 Oilseed Extraction; 5.3 References; Chapter 6. Modification of Fats and Oils; 6.1 Application and Combination of Modification Processes; 6.2 Fractionation; 6.3 Winterization; 6.4 lnteresterification; 6.5 Hardening; 6.6 References; Chapter 7. Oil Purification; 7.1 Economic Importance of Refining; 7.2 Neutralization; 7.3 Bleaching; 7.4 Deodorization; 7.5 Physical Refining; 7.6. Energy Consumption and Investment; 7.7 The Importance of Refining for the Removal of Environmental Contaminants; 7.8. References 
505 8 |a Chapter 8. Fat as or in food8.1 Butter; 8.2 Margarine; 8.3 White Fats, Shortenings; 8.4 Salad and Frying Oils; 8.5 Mayonnaise; 8.6 Vegetable Creams, Cream Substitutes; 8.7 Peanut Butter; 8.8 Margarine and Oils with Medium-Chain Triglycerides; 8.9. Monoglycerides and Monodiglycerides; 8.10 References; Chapter 9. Analytical Methods; 9.1 Acid Value; 9.2 Saponification Value; 9.3 Iodine Value (IV); 9.4 Peroxide Value (POV); 9.5 Unsaponifiable Matter; 9.6 Water Content; 9.7 Phosphorus Content; 9.8 Colorimetric Value; 9.9 Hexane in Extraction Meal; 9.10 Crude Fiber in Meal; 9.11 Protein in Meal 
505 8 |a 9.12 Ash9.13 Solid Fat Content; 9.14 Dilatation; Solid Fat Index (SFI); 9.15 Analysis of Lipids; Chapter 10. Conversion Tables, Abbreviations; Chapter 11. Acknowledgments; Chapter 12. Bibliography; 12.1 Books; 12.2 Journals; Index 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Oils and fats, Edible  |v Handbooks, manuals, etc. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
776 |z 0-9818936-0-0 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFOH00001/fats-and-oils?kpromoter=marc  |y Full text 

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