Lipids are very important both as components of human nutrition and in applications such as the chemical, cosmetics and food industries. At present the world oil supply depends on conventional sources and changes in the political and economical map of the world may mean consumer demand will surpass supplies. In developed nations consumer preferences due to nutrition and health factors have also created a need to produce new types of oil. Many nations lack the power to purchase fats ,and oil due to shortages in hard currency. These nations have a vast number of plants that can be developed and…mehr
Lipids are very important both as components of human nutrition and in applications such as the chemical, cosmetics and food industries. At present the world oil supply depends on conventional sources and changes in the political and economical map of the world may mean consumer demand will surpass supplies. In developed nations consumer preferences due to nutrition and health factors have also created a need to produce new types of oil. Many nations lack the power to purchase fats ,and oil due to shortages in hard currency. These nations have a vast number of plants that can be developed and used in extracting oil for home use and for sale as cash crops. Also, a vast amount of waste from food processing, such as tomatoes, peaches, plums and grapes, can be utilized to extract valuable amounts of usable oil. Biotechnology, genetic engineering, enzyme tech nologies and new processes are all being utilized in lipids research to develop new and modified types of oil for different applications; such developments include the high oleic acid, sunflower and rapeseed oils. The development of cocoa butter substitute is another example. This highly practical book reviews the methods of improving oil charac teristics from existing sources, and the technology and economics of developing under-utilized sources. It is written for lipid chemists, chemical engineers, food technologists, cosmetologists and nutritionists. Graduate and undergraduate students will find value in the data. B.S.K.
1 Present and future outlook of the world fats and oil supplies.- 1.1 Introduction.- 1.2 Composition of oils and fats.- 1.3 Availability of oils and fats.- 1.4 Applications of oils and fats.- 1.5 Newer developments within oils and fats.- 1.6 Global trends in production, consumption and trade of fats and oils.- 1.7 Pricing policies.- 1.8 Other developments.- 1.9 World demand and supply situation.- 1.10 Concluding remarks.- References.- 2 Nutritional aspects of fats and oils.- 2.1 Introduction.- 2.2 Cholesterol.- 2.3 Saturated, mono-unsaturated and polyunsaturated fatty acids.- 2.4 ?-6 and ?-3 essential fatty acids.- 2.5 Roles of ?-6 and ?-3 fatty acids in nutrition and disease.- 2.6 Phospholipids and lecithin.- 2.7 Medium-chain triglycerides.- 2.8 Fat substitutes.- 2.9 Trans fatty acids.- 2.10 Future developments.- References.- 3 Biotechnological advances in improved and alternative sources of lipids.- 3.1 Introduction.- 3.2 Techniques of biotechnology and genetic engineering.- 3.3 Enzyme systems for fatty acid and oil synthesis.- 3.4 Oil body proteins.- 3.5 Commentary.- References.- 4 Edible oils from herbaceous crops.- 4.1 Typical compositions of oilseed unselected for lipid composition.- 4.2 Genetic alteration of oilseed composition.- 4.3 The introduction of new oilseed crops and crops with special characteristics.- 4.4 Potential herbaceous edible oilseed crops.- References.- 5 Tropical fruits: a source of lipids.- 5.1 Introduction.- 5.2 Potential sources of fats and oils.- 5.3 Important sources of lipid.- 5.4 Commercial and village processing.- 5.5 Toxicology.- References.- 6 Nuts as a source of edible oil.- 6.1 Types and geographical location of production.- 6.2 Economic feasibility.- 6.3 Composition and characteristics and comparison to common oils.- 6.4 Use ofgourmet oils in confections and cosmetics.- 6.5 Nutritive value.- 6.6 General methods of processing and refining.- 6.7 Utilization of cake for feed.- 6.8 Trends in the nut industry.- 6.9 The future.- 6.10 Exports and imports.- References.- 7 Fruit and vegetable by-products as sources of oil.- 7.1 Introduction.- 7.2 Citrus seed.- 7.3 Cucurbit seed.- 7.4 Currant seed.- 7.5 Grape seed.- 7.6 Olive cake.- 7.7 Pome fruit.- 7.8 Stone fruits.- 7.9 Rice bran.- 7.10 Tea seed.- 7.11 Tomato seed.- 7.12 Other seeds.- 7.13 Summary.- References.- 8 Oils from under-utilised palm and forest products.- 8.1 Palms.- 8.2 Traditional processing.- 8.3 Nutritional properties of palm oil.- 8.4 Under-utilised palms.- 8.5 Under-utilised sources of edible oil from trees.- 8.6 Discussion.- References.- 9 Yeasts, moulds, algae and bacteria as sources of Upids.- 9.1 Introduction.- 9.2 Process of microbial oil accumulation.- 9.3 Yeasts.- 9.4 Moulds.- 9.5 Algae.- 9.6 Bacteria.- 9.7 Acceptability and economic considerations.- References.- 10 Animal and marine Upids.- 10.1 Animal lipids.- 10.2 Marine lipids.- Acknowledgments.- References.- 11 Treatment, oxidation and health aspects of fats and oils.- 11.1 Introduction.- 11.2 Oxidation of fats and oils.- 11.3 Health effects of oxidized fats and oils.- 11.4 Regeneration of used oil.- 11.5 Summary and conclusion.- References.- 12 Enzymes in lipid technology and cocoa butter substitutes.- 12.1 Introduction.- 12.2 Oil extraction.- 12.3 Production of lipids and oleochemical compounds.- 12.4 Enzyme-derived flavours from lipids.- 12.5 Enzymatic trans- and interesterification processes.- 12.6 Cocoa butter substitutes and equivalents.- 12.7 Future developments of enzymes in lipid technology.- 12.8 Conclusion.- References.
1 Present and future outlook of the world fats and oil supplies.- 1.1 Introduction.- 1.2 Composition of oils and fats.- 1.3 Availability of oils and fats.- 1.4 Applications of oils and fats.- 1.5 Newer developments within oils and fats.- 1.6 Global trends in production, consumption and trade of fats and oils.- 1.7 Pricing policies.- 1.8 Other developments.- 1.9 World demand and supply situation.- 1.10 Concluding remarks.- References.- 2 Nutritional aspects of fats and oils.- 2.1 Introduction.- 2.2 Cholesterol.- 2.3 Saturated, mono-unsaturated and polyunsaturated fatty acids.- 2.4 ?-6 and ?-3 essential fatty acids.- 2.5 Roles of ?-6 and ?-3 fatty acids in nutrition and disease.- 2.6 Phospholipids and lecithin.- 2.7 Medium-chain triglycerides.- 2.8 Fat substitutes.- 2.9 Trans fatty acids.- 2.10 Future developments.- References.- 3 Biotechnological advances in improved and alternative sources of lipids.- 3.1 Introduction.- 3.2 Techniques of biotechnology and genetic engineering.- 3.3 Enzyme systems for fatty acid and oil synthesis.- 3.4 Oil body proteins.- 3.5 Commentary.- References.- 4 Edible oils from herbaceous crops.- 4.1 Typical compositions of oilseed unselected for lipid composition.- 4.2 Genetic alteration of oilseed composition.- 4.3 The introduction of new oilseed crops and crops with special characteristics.- 4.4 Potential herbaceous edible oilseed crops.- References.- 5 Tropical fruits: a source of lipids.- 5.1 Introduction.- 5.2 Potential sources of fats and oils.- 5.3 Important sources of lipid.- 5.4 Commercial and village processing.- 5.5 Toxicology.- References.- 6 Nuts as a source of edible oil.- 6.1 Types and geographical location of production.- 6.2 Economic feasibility.- 6.3 Composition and characteristics and comparison to common oils.- 6.4 Use ofgourmet oils in confections and cosmetics.- 6.5 Nutritive value.- 6.6 General methods of processing and refining.- 6.7 Utilization of cake for feed.- 6.8 Trends in the nut industry.- 6.9 The future.- 6.10 Exports and imports.- References.- 7 Fruit and vegetable by-products as sources of oil.- 7.1 Introduction.- 7.2 Citrus seed.- 7.3 Cucurbit seed.- 7.4 Currant seed.- 7.5 Grape seed.- 7.6 Olive cake.- 7.7 Pome fruit.- 7.8 Stone fruits.- 7.9 Rice bran.- 7.10 Tea seed.- 7.11 Tomato seed.- 7.12 Other seeds.- 7.13 Summary.- References.- 8 Oils from under-utilised palm and forest products.- 8.1 Palms.- 8.2 Traditional processing.- 8.3 Nutritional properties of palm oil.- 8.4 Under-utilised palms.- 8.5 Under-utilised sources of edible oil from trees.- 8.6 Discussion.- References.- 9 Yeasts, moulds, algae and bacteria as sources of Upids.- 9.1 Introduction.- 9.2 Process of microbial oil accumulation.- 9.3 Yeasts.- 9.4 Moulds.- 9.5 Algae.- 9.6 Bacteria.- 9.7 Acceptability and economic considerations.- References.- 10 Animal and marine Upids.- 10.1 Animal lipids.- 10.2 Marine lipids.- Acknowledgments.- References.- 11 Treatment, oxidation and health aspects of fats and oils.- 11.1 Introduction.- 11.2 Oxidation of fats and oils.- 11.3 Health effects of oxidized fats and oils.- 11.4 Regeneration of used oil.- 11.5 Summary and conclusion.- References.- 12 Enzymes in lipid technology and cocoa butter substitutes.- 12.1 Introduction.- 12.2 Oil extraction.- 12.3 Production of lipids and oleochemical compounds.- 12.4 Enzyme-derived flavours from lipids.- 12.5 Enzymatic trans- and interesterification processes.- 12.6 Cocoa butter substitutes and equivalents.- 12.7 Future developments of enzymes in lipid technology.- 12.8 Conclusion.- References.
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