AOCS Fats and Oils Handbook (Nahrungsfette und Ole), Edited by Michael Bockisch, Publication Date: January 1998, ISBN: 9780981893600, Publisher: Amer Oil Chemists Society, Softbound: 848 pages

Seja o primeiro a comentar este produto

Disponibilidade: Esgotado

R$0,00
AOCS Fats and Oils Handbook (Nahrungsfette und Ole), Edited by Michael Bockisch, Publication Date: January 1998, ISBN: 9780981893600, Publisher: Amer Oil Chemists Society, Softbound: 848 pages

Detalhes

 

Livro Esgotado na Editora e principais distribuidores. Ainda é possível a sua compra mediante a análise de disponibilidade. Consultar.

 

Prazo de Entrega: Entre 4 a 6 Semanas.  


O recebimento de encomendas internacionais está sujeito a procedimentos aduaneiros e isto pode causar atrasos além do tempo estimado de entrega. 


Se você possui dúvidas sobre o livro em nosso site, como por exemplo outros formato de encadernação, disponibilidade, prazos de entrega,  outras formas de envio e pagamentos ou não deseja fazer o pedido via website, entre em contato com nosso Serviço de Apoio ao Cliente. 

 

Product Details

 

Paperback: 838 pages

Publisher: Amer Oil Chemists Society (January 1998)

Language: English

ISBN-10: 0981893600

ISBN-13: 978-0981893600

Product Dimensions: 1.8 x 6 x 9 inches

Shipping Weight: 2.3 pounds

 

Description

 

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!" OILS & FATS INTERNATIONAL

 

Table of Contents


Chapter 1
The Importance of Fats 
1.1. A History of the Production of Oil and Fat
1.2. Fat in Food and Food's Raw Materials
1.3. The Economic Importance of Oils and Fats
1.4 Fat in Nutrition
1.5. Fats and Oils in Legislation
1.6. Fats as Technical Raw Materials
1.7. Fats and Oils as a Source of Energy
1.8. New Sources of Raw Materials
1.9. Substitutes for Fat
1.10. References

Chapter 2
Composition, Structure, Physical Data, and Chemical Reactions of Fats and Oils and Their Associates 
2.1. Components of Fats and Oils
2.2. The Structure of Triglycerides
2.3. Physical Characteristics
2.4. Chemical Reactions
2.5. Lipids
2.6. References

Chapter 3
Animal Fats and Oils
3.1. Milk Fats
3.2. Rendering Fats
3.3. Marine Oils
3.4. References

Chapter 4
Vegetable Fats and Oils 
4.1. Oil/Fat-Containing Plants
4.2. Pulp Oils
4.3. Seed Oils
4.4. Nonedible Oils and Fats
4.5. Other Oil Sources
4.6. References

Chapter 5
Production of Vegetable Oils and Fats 
5.1. Pulp Oils
5.2. Seed Oils and Fats

Chapter 6
Modification of Fats and Oils
6.1. Application and Combination of Modification Processes
6.2. Fractionation
6.3. Winterization
6.4. Interesterification
6.5. Hardening
6.6. References

Chapter 7
Refining 
7 .1. Economic Importance of Refining
7.2. Neutralization
7.3. Bleaching
7.4. Deodorization
7.5. Physical Refining
7.6. Energy Consumption and Investment
7. 7. Importance of Refining for Removal of Environmental Contaminants
7.8. References

Chapter 8
Fat as, or in, Food 
8.1. Butter
8.2. Margarine
8.3. Edible Fats
8.4. Salad and Frying Oils
8.5. Mayonnaise
8.6. Vegetable Creams, Cream Substitutes
8.7. Peanut Butter
8.8. Margarine and Oils with Medium-Chain Triglycerides
8.9. Monoglycerides and Diglycerides
8.10. References

Chapter 9
Analytical Methods
9.1. Acid Number
9.2. Saponification Number
9.3. Iodine Value
9.4. Peroxide Value
9.5. Unsaponifiable Matter
9.6. Water Content
9.7. Phosphorus Content
9.8. Color
9.9. Hexane in Extraction Meal
9.10. Fibers in Extraction Meal
9 .11. Protein in Extraction Meals
9.12. Ash Content
9.13. Solid Fat Content
9.14. Dilatation
9.15. Lipids Analysis

 

Editorial Reviews

 

Language Notes

 

Text: English (translation)

Original Language: German --This text refers to an out of print or unavailable edition of this title.

Tags do Produto

Utilize espaços para separar tags. Utilize aspas simples (') para frases.