Palm Oil: Production, Processing, Characterization, and Uses

Palm Oil: Production, Processing, Characterization, and Uses Author
ISBN-10 9780128102305
Release
Publisher Academic Press and AOCS Press
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This book serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components. It also includes several topics related to oil palm genomics, tissue culture and genetic engineering of oil palm. Physical, chemical and polymorphic properties of palm oil and its components as well as the measurement and maintenance of palm oil quality are included and may be of interest to researchers and food manufacturers. General uses of palm oil/kernel oil and their fractions in food, nutritional and oleochemical products are discussed as well as the potential use of palm oil as an alternative to trans fats. Some attention is also given to palm biomass, bioenergy, biofuels, waste management, and sustainability.

  • Presents several chapters related to oil palm genetics, including oil palm genomics, tissue culture and genetic engineering.
  • Includes contributions from more than 80 well-known scientists and researchers in the field.
  • In addition to chapters on food uses of palm oil, the book contains nonfood applications such as use as a feedstock for wood-based products or for bioenergy.
  • Covers key aspects important to the sustainable development of palm oil.



Palm Oil: Production, Processing, Characterization, and Uses (Aocs Monograph Series on Oilseeds) (2012-04-26)

Palm Oil: Production, Processing, Characterization, and Uses (Aocs Monograph Series on Oilseeds) (2012-04-26) Author
ISBN-10
Release
Publisher Academic Press and AOCS Press
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Palm Oil: Production, Processing, Characterization, and Uses (Aocs Monograph Series on Oilseeds) (2012-04-26) has been writing in one form or another for most of life. You can find so many inspiration from Palm Oil: Production, Processing, Characterization, and Uses (Aocs Monograph Series on Oilseeds) (2012-04-26) also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Palm Oil: Production, Processing, Characterization, and Uses (Aocs Monograph Series on Oilseeds) (2012-04-26) book for free.



Palm Oil: Production, Processing, Characterization, and Uses (Aocs Monograph Series on Oilseeds) by AOCS Press/Academic Press (2012-04-26)

Palm Oil: Production, Processing, Characterization, and Uses (Aocs Monograph Series on Oilseeds) by AOCS Press/Academic Press (2012-04-26) Author
ISBN-10
Release
Publisher AOCS Press/Academic Press; 1 edition (2012-04-26)
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Palm Oil: Production, Processing, Characterization, and Uses (Aocs Monograph Series on Oilseeds) by AOCS Press/Academic Press (2012-04-26) has been writing in one form or another for most of life. You can find so many inspiration from Palm Oil: Production, Processing, Characterization, and Uses (Aocs Monograph Series on Oilseeds) by AOCS Press/Academic Press (2012-04-26) also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Palm Oil: Production, Processing, Characterization, and Uses (Aocs Monograph Series on Oilseeds) by AOCS Press/Academic Press (2012-04-26) book for free.



Palm Oil

Palm Oil Author Oi-Ming Lai
ISBN-10 9780128043462
Release 2015-09-01
Pages 852
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This book serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components. It also includes several topics related to oil palm genomics, tissue culture and genetic engineering of oil palm. Physical, chemical and polymorphic properties of palm oil and its components as well as the measurement and maintenance of palm oil quality are included and may be of interest to researchers and food manufacturers. General uses of palm oil/kernel oil and their fractions in food, nutritional and oleochemical products are discussed as well as the potential use of palm oil as an alternative to trans fats. Some attention is also given to palm biomass, bioenergy, biofuels, waste management, and sustainability. Presents several chapters related to oil palm genetics, including oil palm genomics, tissue culture and genetic engineering. Includes contributions from more than 80 well-known scientists and researchers in the field. In addition to chapters on food uses of palm oil, the book contains nonfood applications such as use as a feedstock for wood-based products or for bioenergy. Covers key aspects important to the sustainable development of palm oil.



Palm Oil

Palm Oil Author Oi-Ming Lai
ISBN-10 0981893694
Release 2012
Pages 838
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Overview of palm oil,the world's largest vegetable oil by volume. Includes characteristics, its uses, also palm oil as alternative to using trans fats in foods, nutritional properties; oil palm genomics, physical, chemical and polymorphic properties, quality measurements.



Encyclopedia of Food and Health

Encyclopedia of Food and Health Author
ISBN-10 9780123849533
Release 2015-08-26
Pages 4006
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The Encyclopedia of Food and Health provides users with a solid bridge of current and accurate information spanning food production and processing, from distribution and consumption to health effects. The Encyclopedia comprises five volumes, each containing comprehensive, thorough coverage, and a writing style that is succinct and straightforward. Users will find this to be a meticulously organized resource of the best available summary and conclusions on each topic. Written from a truly international perspective, and covering of all areas of food science and health in over 550 articles, with extensive cross-referencing and further reading at the end of each chapter, this updated encyclopedia is an invaluable resource for both research and educational needs. Identifies the essential nutrients and how to avoid their deficiencies Explores the use of diet to reduce disease risk and optimize health Compiles methods for detection and quantitation of food constituents, food additives and nutrients, and contaminants Contains coverage of all areas of food science and health in nearly 700 articles, with extensive cross-referencing and further reading at the end of each chapter



Vegetable Oils in Food Technology

Vegetable Oils in Food Technology Author Frank Gunstone
ISBN-10 9781444339918
Release 2011-03-01
Pages 376
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Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry. Chapters are devoted to each type of oil, and an introductory chapter by the Editor provides an overview of the current production and trade picture globally. The book includes coverage of the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. The major food applications are linked, wherever possible, to the composition and properties of the oils. This new edition widens the range of oils covered, addresses issues related to trans fats reduction, and new composition data is included throughout. The book is an essential resource for food scientists and technologists who use vegetable oils in food processing; chemists and technologists working in oils and fats processing; and analytical chemists and quality assurance personnel. Praise for the first edition: "This excellent book consists of 337 pages in 11 chapters, written by 13 experts from six countries...the important vegetable oils are dealt with in great detail. With obesity on all out lips...this book also rightly defends itself and its content - namely, that all vegetable oils, when used correctly and of course in moderation, are indeed necessary to all of us." –Food & Beverage Reporter "Overall, the book covers all of the major oils which the potential reader is likely to approach it for... covers a wide range of topics from production, through composition to nutritional aspects... The volume is well indexed, particularly for the individual subject oils, and it is easy to find specific topics within its chapters." –Food Science and Technology "This latest book edited by Professor Gunstone belongs to the kind of books where the reader rapidly knows it will bring him a wealth of updated information concentrated in one book. The goal to 'serve as a rich source of data' on the thirteen major oils and their important minor components has been attained. There is a need for books of such quality." –European Journal of Lipid Science and Technology



Handbook of Fruit and Vegetable Flavors

Handbook of Fruit and Vegetable Flavors Author Y. H. Hui
ISBN-10 1118031857
Release 2010-12-01
Pages 1095
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Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.



Oils and Fats in the Food Industry

Oils and Fats in the Food Industry Author Frank Gunstone
ISBN-10 9781444302431
Release 2009-01-21
Pages 160
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Oils and fats are almost ubiquitous in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieving a balanced diet. Health concerns regarding high-fat diets continue to have a high profile, and still represent a pressing issue for food manufacturers. This volume provides a concise and easy-to-use reference on the nature of oils and fats for those working in the food industry and for those in the media seeking to advise the public on consumption. Written in a style that makes the concepts and information contained easily accessible, and using a minimum of chemical structures, the nature and composition of the constituents of oils and fats are explained. The major sources of food lipids (vegetable and animal fats) are outlined, along with their physical characteristics. The book also focuses on the current main concerns of the food industry regarding oils and fats use, including: the nutritional properties of fats and oils and their various components; links between chemical structure and physiological properties; and the role of lipids in some of the more important disease conditions such as obesity, diabetes, coronary heart disease and cancer. The final chapter is devoted to a description of the most common food uses of oils and fats. The book will be of interest to food industry professionals, students or others who require a working knowledge of oils and fats in the food industry.



Edible Oils

Edible Oils Author Smain Chemat
ISBN-10 9781351648530
Release 2017-07-12
Pages 284
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This book presents a wealth of knowledge about advanced processing techniques of edible oils. Such innovation includes the introduction of green recovery techniques substituting heavy use of petroleum solvents, which typically simplify manipulation and work-up, use less solvent and energy, and eventually give higher purity of the final product and reduce wastewater treatment costs. In addition, such important factors influencing the edible oil industry such as new product developments, patents, and global market changes are debated.



Waste Materials Used in Concrete Manufacturing

Waste Materials Used in Concrete Manufacturing Author Satish Chandra
ISBN-10 9780815519515
Release 1996-12-31
Pages 672
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The environmental aspects involved in the production and use of cement, concrete and other building materials are of growing importance. CO2 emissions are 0.8-1.3 ton/ton of cement production in dry process. SO2 emission is also very high, but is dependent upon the type of fuel used. Energy consumption is also very high at 100-150 KWT/ton of cement produced. It is costly to erect new cement plants. Substitution of waste materials will conserve dwindling resources, and will avoid the environmental and ecological damages caused by quarrying and exploitation of the raw materials for making cement. To some extent, it will help to solve the problem otherwise encountered in disposing of the wastes. Partial replacement of clinker or portland cement by slag, fly ash, silica fume and natural rock minerals illustrates these aspects. Partial replacement by natural materials that require little or no processing, such as pozzolans, calcined clays, etc., saves energy and decreases emission of gases. The output of waste materials suitable as cement replacement (slags, fly ashes, silica fumes, rice husk ash, etc.) is more than double that of cement production. These waste materials can partly be used, or processed, to produce materials suitable as aggregates or fillers in concrete. These can also be used as clinker raw materials, or processed into cementing systems. New grinding and mixing technology will make the use of these secondary materials simpler. Developments in chemical admixtures: superplasticizers, air entraining agents, etc., help in controlling production techniques and, in achieving the desired properties in concrete. Use of waste products is not only a partial solution to environmental and ecological problems; it significantly improves the microstructure, and consequently the durability properties of concrete, which are difficult to achieve by the use of pure portland cement. The aim is not only to make the cements and concrete less expensive, but to provide a blend of tailored properties of waste materials and portland cements suitable for specified purpose. This requires a better understanding of chemistry, and materials science. There is an increasing demand for better understanding of material properties, as well as better control of the microstructure developing in the construction material, to increase durability. The combination of different binders and modifiers to produce cheaper and more durable building materials will solve to some extent the ecological and environmental problems.



The Tropical Oil Crop Revolution

The Tropical Oil Crop Revolution Author Derek Byerlee
ISBN-10 9780190223007
Release 2016-10-10
Pages 256
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Global production of soybeans and palm oil has increased enormously in the tropics over the last two decades. The Tropical Oil Crop Revolution provides a broad synthesis of the major supply and demand drivers in their production; their economic, social, and environmental impacts; and the future outlook to 2050. The planting of these crops is controversial because they are often sown on formerly forested or savanna lands, rely on large farmers and agribusiness rather than smallholders for their development, and largely supply export markets. This book provides a comparative perspective on their expansion with exports increasingly concentrated in Southeast Asia and South America. Because these crops are used for food, cooking, animal feed, and biofuels, they have entered the agriculture, food, and energy chains of many countries, linking consumers across the world to distant producers in a handful of exporting countries. This book is a profound examination of the economic, social, and environmental impacts of the oil crop revolution in the tropics. While both economic benefits and social and environmental costs have been huge, the outlook is for reduced trade-offs and more sustainable outcomes as the oil crop revolution slows and the global, national and local communities converge on ways to better manage land use changes and land rights.



The Oil Palm

The Oil Palm Author R. H. V. Corley
ISBN-10 9781118953303
Release 2015-10-06
Pages 680
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The oil palm is the world's most valuable oil crop. Its production has increased over the decades, reaching 56 million tons in 2013, and it gives the highest yields per hectare of all oil crops. Remarkably, oil palm has remained profitable through periods of low prices. Demand for palm oil is also expanding, with the edible demand now complemented by added demand from biodiesel producers. The Oil Palm is the definitive reference work on this important crop. This fifth edition features new topics - including the conversion of palm oil to biodiesel, and discussions about the impacts of palm oil production on the environment and effects of climate change ? alongside comprehensively revised chapters, with updated references throughout. The Oil Palm, Fifth Edition will be useful to researchers, plantation and mill managers who wish to understand the science underlying recommended practices. It is an indispensable reference for agriculture students and all those working in the oil palm industry worldwide.



Industrial Chocolate Manufacture and Use

Industrial Chocolate Manufacture and Use Author Steve T. Beckett
ISBN-10 9781444357554
Release 2011-09-07
Pages 720
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Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing of the end product. Retaining the important and well-received key features of the previous edition, the fourth edition also contains completely new chapters covering chocolate crumb, cold forming technologies, intellectual property, and nutrition. Furthermore, taking account of significant changes and trends within the chocolate industry, much new information is incorporated, particularly within such chapters as those covering the chemistry of flavour development, chocolate flow properties, chocolate packaging, and chocolate marketing. This fully revised and expanded new edition is an essential purchase for all those involved in the manufacture and use of chocolate.



Edible Insects

Edible Insects Author Arnold van Huis
ISBN-10 9251075956
Release 2013
Pages 187
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Edible insects have always been a part of human diets, but in some societies there remains a degree of disdain and disgust for their consumption. Insects offer a significant opportunity to merge traditional knowledge and modern science to improve human food security worldwide. This publication describes the contribution of insects to food security and examines future prospects for raising insects at a commercial scale to improve food and feed production, diversify diets, and support livelihoods in both developing and developed countries. Edible insects are a promising alternative to the conventional production of meat, either for direct human consumption or for indirect use as feedstock. This publication will boost awareness of the many valuable roles that insects play in sustaining nature and human life, and it will stimulate debate on the expansion of the use of insects as food and feed.



Waste Management for the Food Industries

Waste Management for the Food Industries Author Ioannis S. Arvanitoyannis
ISBN-10 0080554938
Release 2010-07-28
Pages 1096
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The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation purposes. Although not one of the most heavily polluting, the food industry does contribute to the increase in volume of waste produced as well as to the energy expended to do so. For the first time, nine separate food industry categories are thoroughly investigated in Waste Management for the Food Industries in an effort to help combat this already acute problem. The current state of environmental management systems is described, offering comparisons of global legislation rarely found in other resources. An extensive review of commercial equipment, including advantages and disadvantages per employed waste management technique, offers a unique perspective for any academic, student, professional, and/or consultant in the food, agriculture and environmental industries. Thoroughly examines the most prevalent and most polluting industries such as Meat, Fish, Dairy, Olive Oil, Juice and Wine industries Includes synoptical tables [methods employed, physicochemical or microbiological parameters altered after treatment etc] and comparative figures of the effectiveness of various waste management methods Contains nearly 2500 of the most up-to-date references available



Handbook of Bioplastics and Biocomposites Engineering Applications

Handbook of Bioplastics and Biocomposites Engineering Applications Author Srikanth Pilla
ISBN-10 9781118177044
Release 2011-09-15
Pages 620
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In today’s world, bioplastics are becoming increasingly prominent owing mainly to scarcity of oil, increase in the cost of petroleum-based commodities, and growing environmental concerns with the dumping of non-biodegradable plastics in landfills. This book summarizes the field of bioplastics by illustrating how they form a unique class of research area that integrates pure and applied sciences such as chemistry, engineering and materials science, to initate solutions. Compelling science demystics this complex and often ambiguous branch of study for benefit of all those concerned with bioplastics.



Standard methods for the analysis of oils fats and derivatives

Standard methods for the analysis of oils  fats  and derivatives Author Charles Paquot
ISBN-10 0632015861
Release 1987
Pages 347
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Standard methods for the analysis of oils fats and derivatives has been writing in one form or another for most of life. You can find so many inspiration from Standard methods for the analysis of oils fats and derivatives also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Standard methods for the analysis of oils fats and derivatives book for free.



Biofuels

Biofuels Author Jonathan R. Mielenz
ISBN-10 UOM:39015075686439
Release 2009-10-02
Pages 293
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With the dwindling supplies of fossil fuels and growing concerns regarding climate changes due to green house gasses from these fuels, public opinion has swung dramatically towards favoring the development of renewable energy sources. In Biofuels: Methods and Protocols, career-long experts explore a full range of methods for bioenergy covering important topics such as biomass production and delivery to the biorefinery, detailed biochemical characterization, as well as biotechnological techniques for converting plant matter into fuels and chemicals. Time is of the essence in this field, and this volume aims to provide direction and assistance to the growing cadre of researchers endeavoring to develop new sources of bioenergy with a solid, easy-to-use collection of tried-and-true methods which will save time and effort in the field and the laboratory. Written in the highly successful Methods in Molecular Biology™ series format, chapters include brief introductions to their respective topics, lists of the necessary equipment, materials and reagents, step-by-step, readily reproducible field and laboratory protocols, and notes on troubleshooting and avoiding common pitfalls.Timely and authoritative, Biofuels: Methods and Protocols seeks to help scientists and engineers as they develop and optimize bioenergy technologies needed to drastically change the course of our energy future as soon as possible.



Food Science Abstracts

Food Science Abstracts Author
ISBN-10 CORNELL:31924066659222
Release 1952
Pages
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Food Science Abstracts has been writing in one form or another for most of life. You can find so many inspiration from Food Science Abstracts also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Food Science Abstracts book for free.