Introduction to Fats and Oils Technology, 2nd Edition
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Since the first edition was introduced, the fats and oils industry has undergone a number of changes and challenges that have prompted the development of new and revised products, technologies, and processing techniques. This second edition provides a more complete coverage of the pertinent subjects in fats and oils technology. At the same time it follows the original objective, i.e., to provide an overview of the fats and oils industry and serve as a starting point for new fats and oils scientists and engineers. This edition has been expanded from 19 to 29 chapters and subdivided into five sections, covering raw materials, processing, quality, applications, and new developments. The material covered in the 16 chapters retained from the first edition has been updated to include the advances in technology and practice. Thirteen new chapters that pertain to new areas of fats and oils technology have been added to supplement the original material. |
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| Released: 05/01/2000; 624 pages | |||||||||||||
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Pricing:
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Table of Contents
1. Fats and Oils: An Overview2. Properties of Fats and Oils
3. Sources of Fats and Oils
4. Nutritional and Health Aspects of Fats and Oils
5. Oil and Oilseed Trading
6. Fats and Oils Processing
7. Recovery of Fats and Oils from Plant and Animal Sources
8. Refining
9. Bleaching
10. Hydrogenation
11. Fractionation
12. Processes and Products of Interesterification
13. Deodorization
14. Packaging and Bulk Handling of Fats and Oils
15. Environmental Considerations
16. Regulatory Considerations for Oilseed Processors and OilRefiners
17. Economics of Fats and Oils Plants
18. Flavor Quality of Fats and Oils
19. Oil Quality Improvement Through Processing
20. Managing Oil Quality
21. Utilization of Fats and Oils
22. Shortening Technology
23. Margarine Types and Preparation Technology
24. Liquid Oils Technology
25. Specialty Fats and Oils
26. Design and Application of Fat-Based Surfactants
27. By-Product Utilization
28. Strategies for Replacement of Fat in Food Products
29. Genetically Engineered and Identity Preserved Oils
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