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Bailey's Industrial Oil and Fat Products, Volume 1
Editor:Fereidoon Shahidi ISBN:978-0-471-38552-3
Format: Hardback Books Product Code:095
Topics:Processing
Bailey's Industrial Oil and Fats Cover
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Volume 1: Edible Oil and Fat Products: Chemistry, Properties, and Health Effects

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self-contained index for that particular volume.

Released: 05/01/2005; 629 pages
Pricing:
List Price:$425.00
Member Price:$375.00

Table of Contents

VOLUME 1: EDIBLE OIL AND FAT PRODUCTS: CHEMISTRY, PROPERTIES, AND HEALTH EFFECTS.

1. Chemistry of Fatty Acids (Charlie Scrimgeour).

2. Crystallization of Fats and Oils (Serpil Metin and Richard W. Hartel).

3. Polymorphism in Fats and Oils (Kiyotaka Sato and Satoru Ueno).

4. Fat Crystal Networks (Geoffrey G. Rye, Jerrold W. Litwinenko, and Alejandro G. Marangoni).

5. Animal Fats (Michael J. Haas).

6. Vegetable Oils (Frank D. Gunstone).

7. Lipid Oxidation: Theoretical Aspects (K. M. Schaich).

8. Lipid Oxidation: Measurement Methods (Fereidoon Shahidi and Ying Zhong).

9. Flavor Components of Fats and Oils (Chi-Tang Ho and Fereidoon Shahidi).

10. Flavor and Sensory Aspects (Linda J. Malcolmson).

11. Antioxidants: Science, Technology, and Applications (P. K. J. P. D. Wanasundara and F. Shahidi).

12. Antioxidants: Regulatory Status (Fereidoon Shahidi and Ying Zhong).

13. Toxicity and Safety of Fats and Oils (David D. Kitts).

14. Quality Assurance of Fats and Oils (Fereidoon Shahidi).

15. Dietary Lipids and Health (Bruce A. Watkins, Yong Li, Bernhard Hennig, and Michal Toborek).


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