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Volume 5: Edible Oil and Fat Products: Processing Technologies 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. |
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| Released: 05/01/2005; 586 pages | |||||||||||||
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VOLUME 5: EDIBLE OIL AND FAT PRODUCTS: PROCESSING TECHNOLOGIES.
1. A Primer on Oils Processing Technology (Dan Anderson).
2. Oil Extraction (Timothy G. Kemper).
3. Recovery of Oils and Fats from Oilseeds and Fatty Materials (Maurice A. Williams).
4. Storage, Handling, and Transport of Oils and Fats (Gary R. List, Tong Wang, and Vijai K.S. Shukla).
5. Packaging (Vance Caudill).
6. Adsorptive Separation of Oils (A. Proctor and D. D. Brooks).
7. Bleaching (Dennis R. Taylor).
8. Deodorization (W. De Greyt and M. Kellens).
9. Hydrogenation: Processing Technologies (Walter E. Farr).
10. Supercritical Technologies for Further Processing of Edible Oils (Feral Temelli and Özlem Güçlü-Üstünda&gcaron;).
11. Membrane Processing of Fats and Oils (Lan Lin and S. Sefa Koseoglu).
12. Margarine Processing Plants and Equipment (Klaus A. Alexandersen).
13. Extrusion Processing of Oilseed Meals for Food and Feed Production (Mian N. Riaz).
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