Fats And Oils Handbook Nahrungsfette Und Le

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!" Presents details on the composition, chemistry, and processes of the major fats and oils used today Includes hundreds of illustrations and tables, making the concepts easier to read and grasp Acknowledges the importance of fats and oils offers details on relevant technologies

This encyclopedia scientifically describes 121 vegetable oils and fats. In addition to conventional oils, the book also covers lesser-known oils such as Amaranth, Chia, prickly pear, and quinoa. Author pays particular attention to root plants, extraction, and the ingredients included in information nutritionally relevant to fatty acid patterns. Applications in pharmacology, medicine, cosmetics and technology, as well as possible adverse effects, are discussed. The thoroughly researched reference book includes detailed descriptions along with the latest research results and methods.

Green Sustainable Process for Chemical and Environmental Engineering and Science: Plant-Derived Green Solvents: Properties and Applications provide a comprehensive review on the green solvents such as bio solvents, terpenes, neem, alkyl phenols, cyrene, limenone, and ethyl lactate, etc. which are derived from plant sources. Chapters discuss introduction, properties, and advantages to the practical use of plant-derived solvents. Plants-derived solvents are an excellent choice for real-world applications to reduce the environmental and health safety considerations. This book is the result of commitments by top researchers in the field of biosolvents from various backgrounds and fields of expertise. This book is a one-stop reference for plant solvents and overviews up-to-date accounts in the field of modern applications and the first book in this research community. Introduces properties and application of green solvents from plants Gives an in-depth accounts on plant-derived solvents for various applications Outlines the benefits and possibilities of plant-derived solvents vs conventional solvents Outlines eco-friendly green solvents synthesis, properties and applications Key references to obtain great results in plant-derived green solvents

Fats in Food Technology presents an overview at the professional and research level of the uses and technologies of fats in a broad range of foodstuffs. In addition to the coverage of animal and vegetable fats, the book considers added milk fat, dairy fat, and butter. Drawn from throughout the world, the contributing authors provide a broad scope of ideas and experience.

In this fully updated edition of his 2013 bestseller Toxic Oil, David Gillespie reviews the latest research from this rapidly evolving field linking seed oils to a host of diseases, including cancer. Over the past century, manufactured seed oils - canola, sunflower and rice bran oil, among others - have systematically replaced saturated fats in our diet. Despite nutrition guidelines stating this is a good thing, our rates of obesity, diabetes and heart disease are soaring. In fact, recent findings suggest that animal fats are not the villains we once thought them to be. As most processed foods - from breads and crackers to mayonnaise and pesto - contain seed oils, David shows us how to identify these toxic products and make healthier choices at the supermarket. He tells us which brands to avoid, which to enjoy - and how to create seed-oil free versions of favourite foods at home.

Butter, oil, tallow, lard, schmaltz—nutritionally crucial yet often villainized, at once rich yet cheap, fat is one of the most paradoxical categories of foods we consume. Shaping every cuisine on earth, fats in their various forms come with myriad cultural and symbolic meanings, playing an important role for a variety of people, from poor farmers to decadent aristocrats. Fats tells the story of this extraordinary substance—alternately reviled and revered but nonetheless always a crucial part of our diets. Michelle Phillipov considers the changing fates and fortunes of fats across time and around the globe. From their past associations with prestige and social authority to their links to fast food and overindulgence in modern times, she explores the different meanings, debates, and controversies that have surrounded this staple food, which has been both an invaluable source of nutrition and the bane of public health concerns. She also looks to its current renaissance in media and popular culture and the renewed appreciation it enjoys as an important part of traditional foodways that stretch back all the way to prehistoric times, when the Paleo diet was even more popular than it is today. Dripping with recipes from around the world, Fats reveals and celebrates that one ingredient that makes everything taste better.