Download Bailey's industrial oil and fat products. / volume 1, Edible by Fereidoon Shahidi PDF

By Fereidoon Shahidi

First released in 1945, Bailey's has turn into the normal reference at the meals chemistry and processing expertise regarding suitable for eating oils and the nonedible byproducts derived from oils. This 6th variation beneficial properties new assurance of fit for human consumption fat and oils and is greater by means of a moment quantity on oils and oilseeds. This 6th version includes six volumes: 5 volumes on safe to eat oils and fat, with nonetheless one quantity (as within the 5th version) dedicated to nonedible items from oils and fat. a few fresh subject matters within the 6th variation contain: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as with regards to oil creation. Now with seventy five obtainable chapters, every one quantity incorporates a self-contained index for that individual quantity.

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Extra resources for Bailey's industrial oil and fat products. / volume 1, Edible oil and fat products : chemistry, properties, and health effects

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5:363 This page has been reformatted by Knovel to provide easier navigation. 5 Commercial Deodorizer Systems .................... 6 Future Challenges ........................................... 5:381 References .................................................................... 5:382 Hydrogenation: Processing Technologies ........................... 1 Introduction ..................................................... 2 Is There a Future for Hydrogenation? 3 Research on Trans-reduction by Hydrogenation .................................................

5 The Frying Process ......................................... 6 Chemical Reactions Occurring in Oil during Frying .............................................................. 7 Sources of Free Radicals ................................ 8 Polymerization ................................................. 9 Complexity of Oil Reactions in Frying .............. 10 Analytical Requirements for Fresh Frying Oil .................................................................... 4:14 Impact of Tocopherols and Tocotrienols in Frying Oil .........................................................

3 Preparation ...................................................... 4 Mechanical Extraction ..................................... 5 Solvent Extraction ............................................ 6 Degumming, Lecithin Processing, and Physical Refining Pretreatment ........................ 7 Caustic Refining .............................................. 8 Bleaching ........................................................ 9 Dewaxing ........................................................ 10 Hydrogenation .................................................

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