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Recent Advances in Chemistry and Technology of Fats and Oils
Kluwer Academic Publishers (Verlag)
978-1-85166-070-4 (ISBN)
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Chapter 3 outlines some of the problems which can arise in industry when the lipid part of a foodstuff undergoes oxidation, whilst in Chapter 4 Patterson describes the major technique, hydrogenation, which is used to circumvent the problems caused by oxidation of the unsaturated fatty acids. In Chapter 4 the essentials of the theory are given to enable the reader to appreciate the design features of the apparatus. Chapter 5 deals with the analysis, mainly chromatographic, of lipids.
1. Physical Properties of Fats and Oils.- 1.1 Introduction.- 1.2 Melting and Crystallization Behaviour.- 1.3 Solids Content and Phase Diagrams.- 1.4 Compatibility of Fats: Product Defects.- 1.5 Final Remarks.- 1.6 References.- 2. Fatty Acid Sequence in Triglycerides and Related Compounds.- 2.1 Introduction.- 2.2 Methods for Determining Fatty Acid Sequence.- 2.3 Selected Applications.- 2.4 Appendix: Experimental Procedures.- 2.5 References.- 3. Industrial Aspects of Lipid Oxidation.- 3.1 Introduction.- 3.2 The Raw Materials.- 3.3 The Finished Product.- 4. Hydrogenation of Oils and Fats.- 4.1 Introduction.- 4.2 Layout.- 4.3 Autoclave Design.- 4.4 Reactions at the Catalyst Surface.- 4.5 References.- 5. The Analysis of Lipids with Special Reference to Milk Fat.- 5.1 Introduction.- 5.2 Lipid Class Separations.- 5.3 Fatty Acids and Related Aliphatic Compounds.- 5.4 The Positional Distributions of Fatty Acids in Milk Triacylglycerols.- 5.5 Molecular Species of Milk Triacylglycerols.- 5.6 Conclusions.- 5.7 Acknowledgement.- 5.8 References.- 6. Wheat Grain Lipids and their Role in the Bread-making Process.- 6.1 Introduction.- 6.2 Structure of the Wheat Grain.- 6.3 Composition of Lipids in Wheat Grains.- 6.4 Relationship Between Grain Lipid Composition and Flour Lipid Composition.- 6.5 Storage Stability of Wheat Flour.- 6.6 The Role of Flour Lipids in Baking of Bread.- 6.7 Acknowledgements.- 6.8 References.- 7. Varietal Differences in Fatty Acid Compositions.- 7.1 Introduction.- 7.2 Plant Lipid Compositions.- 7.3 Varieties Grown for Different Environmental Conditions.- 7.4 Compositions for Some Minor Seed Oils.- 7.5 References.- 8. Application of Modification Techniques.- 8.1 Introduction.- 8.2 Soybean Hydrogenation.- 8.3 Lard - as a Shortening.- 8.4 Margarine Development.- 8.5 Palm Oil Utilisation.- 8.6 Summary.- 8.7 References.
Zusatzinfo | biography |
---|---|
Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 150 x 230 mm |
Gewicht | 380 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-85166-070-4 / 1851660704 |
ISBN-13 | 978-1-85166-070-4 / 9781851660704 |
Zustand | Neuware |
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