Specialty oils and fats in food and nutrition : properties, processing and applications / edited by Geoff Talbot.

Format:

Book

Contributor:

Talbot, Geoff, editor.

Series:

Woodhead Publishing in food science, technology, and nutrition ; no. 290.

Woodhead Publishing series in food science, technology and nutrition ; number 290

Language:

English

Subjects (All):

Lipids in nutrition.

Lipids--Biotechnology.

Lipids.

Lipids--Synthesis.

Oils and fats--Biotechnology.

Oils and fats.

Physical Description:

1 online resource (382 p.)

Edition:

1st ed.

Place of Publication:

Amsterdam : Elsevier, [2015]

Language Note:

English

Summary:

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in "clean label functional foods and the emerging markets in "free-from and specialist foods.Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine.Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists.- Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan- Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more- Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery

Contents:

Front Cover; Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part One: Properties and processing of specialty oils and fats; Chapter 1: Olive oil: Properties and processing for use in food; 1.1 . Mediterranean world and the culture of the olive tree; 1.2 . Grades of olive oil: Definitions, standards, legislation; 1.3 . Composition of virgin olive oil; 1.3.1 . Fatty acids, triacylglycerols; 1.3.2 . Partial glycerides

1.3.3 . Nontriacylglycerol constituents1.3.3.1 . Hydrocarbons; 1.3.3.2 . Sterols; Common sterols (4 α -desmethylsterols); 4 α -Methylsterols; Triterpene alcohols (4,4-dimethylsterols); 1.3.3.3 . Triterpene dialcohols; 1.3.3.4 . Aliphatic and other alcohols; 1.3.3.5 . Diterpene alcohols; 1.3.3.6 . Hydroxyterpenic acids; 1.3.3.7 . Tocopherols; 1.3.3.8 . Pigments; Carotenoids; Chlorophylls; 1.3.3.9 . Volatile and aroma compounds; 1.3.3.10 . Polar phenols; 1.3.3.11 . Other minor components; Phospholipids; Proteins

1.4 . Properties of VOO and conventional methods for quality evaluation and authenticity1.4.1 . Ascertaining the grade; 1.4.2 . Identity; 1.4.3 . Properties and methods not included in international standards; 1.4.3.1 . Oxidative stability; 1.4.3.2 . Polar phenols; 1.4.3.3 . Absorbance at 225 nm; 1.4.3.4 . Measurement of antioxidant capacity; 1.4.3.5 . Partial glycerides; 1.4.3.6 . Polymeric compounds and oxidation products as determined by high-performance size-exclusion chromatography ( H ...

1.5 . Synopsis of health effects of virgin olive: Claims related to fatty acid composition and polar phenols1.5.1 . Health claims; 1.5.2 . Bioactivity of various minor constituents; 1.5.2.1 . Polar phenolic compounds; Hydroxytyrosol, tyrosol, oleuropein, oleocanthal, and others; Lignans; Flavonoids; Hydroxy-isochromans; 1.5.2.2 . Nonpolar phenols; 1.5.2.3 . Nonphenolic compounds; Triterpene dialcohols and hydroxyterpenic acids; Phytosterols; Squalene; 1.6 . Processing of nonedible oils: Composition and properties of refined olive oil and refined residue oil; 1.6.1 . Refined olive oil

1.6.2 . Refined olive residue (olive pomace) oil1.7 . Factors affecting virgin olive oil composition, properties, quality, and nutritional value; 1.7.1 . Pedoclimatic factors, fruit maturity, cultivar; 1.7.2 . Processing of fruits, storage, and packaging; 1.7.3 . Innovative proposals to maintain high levels of biophenols in virgin olive oil; 1.7.3.1 . Preprocessing; 1.7.3.2 . Crushing and malaxation; 1.7.3.3 . Filtration; 1.7.3.4 . Cloudy (veiled) virgin olive oil; 1.8 . Culinary applications; 1.8.1 . Frying; 1.8.2 . Innovative proposals for the production of olive-based products

1.9 . Novel analytical techniques to monitor quality and check authenticity, varietal differences, geographical origin, ...

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on online resource; title from PDF title page (ebrary, viewed July 07, 2015).

ISBN:

1-78242-397-4

1-78242-376-1

OCLC:

913532653