Bailey's Industrial Oil and Fat Products, 7 Volume Set

7th Auflage
ISBN: 978-1-119-25788-2
Verlag: Wiley

Buch, Englisch, 4480 Seiten, Format (B × H): 292 mm x 345 mm, Gewicht: 10455 g

Seit der Erstveröffentlichung im Jahr 1945 ist der Bailey?s das Standardwerk der Lebensmittelchemie und Verarbeitungstechnik im Hinblick auf essbare Öle und nicht essbare Produkte aus Ölen.
Die 7. Auflage dieses umfassenden Fachbuchs zur Verarbeitung von Ölen und Fetten wurde vollständig aktualisiert und überarbeitet. Es befasst sich mit den neuesten Trends in der Industrie und technischen Entwicklungen. Aus den 75 Kapiteln und sechs Bänden der 6. Auflage (aus dem Jahr 2005) wurden 114 Kapitel und sieben Bände, darunter ein ganz neuer Band zu Lipiden und Gesundheit. Der Schwerpunkt liegt zunehmend auf der Verbindung zwischen Ernährung und Gesundheit und der Bekämpfung chronischer Gesundheitsstörungen durch gesündere Lebensmittel.
Neue Inhalte beziehen sich u. a. auf polare Lipide, die Analyse von Lipid-Triglyzeriden, Camelina und andere Alpha-Linolensäure-Ölen, mittelkettige Öle, Sterine und Wachse, Fette und Öle in Fischfutter, neue Zero-Trans-Formulierungen und marine Öle als Biodiesel.

Autoren/Hrsg.

Shahidi, Fereidoon

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

VOLUME 1 EDIBLE OIL AND FAT PRODUCTS: CHEMISTRY, PROPERTIES, AND SAFETY ASPECTS

Chemistry of Fatty Acids 1

Charlie Scrimgeour, Yue Gao, Won Young Oh, and Fereidoon Shahidi

Basic Lipid Science 41

Sean O’Keefe and Priyatharini Ambigaipalan

Polar Lipids: Phospholipids and Glycolipids 51

Moghis U. Ahmad, Shoukath M. Ali, Ateeq Ahmad, Saifuddin Sheikh,

Paul Chen, and Imran Ahmad

Fundamentals of Lipid Crystallization 79

Serpil Metin and Richard W. Hartel

Polymorphism of Triacylglycerols and Natural Fats 111

Laura Bayés-García, Kiyotaka Sato, and Satoru Ueno

Fat Crystal Networks 161

Edmund D. Co and Alejandro G. Marangoni

Animal Fats 213

Mark P. Richards, Jake M. Olson, and Michael J. Haas

Vegetable Oils 263

Natalie J. Oswell, Frank D. Gunstone, and Ronald B. Pegg

Analysis of Lipids: Triacylglycerols, Phospholipids, Fatty Acids, and Others 293

William C. Byrdwell

Lipid Oxidation: New Perspectives on an Old Reaction 337

Karen M. Schaich

Methods for Measuring Lipid Oxidation 409

Fereidoon Shahidi and Ying Joy Zhong

Flavor Components of Fats and Oils 437

Xiaoqi Wang, Chi-Tang Ho, and Fereidoon Shahidi

Flavor and Sensory Aspects 463

Linda J. Malcolmson and Jill K. Winkler-Moser

Antioxidants: Science, Technology, and Applications 481

S.P.J. Namal Senanayake, P. K. J. P. D. Wanasundara,

and Fereidoon Shahidi

Antioxidants: Regulatory Status 543

Fereidoon Shahidi, Ying Zhong, and Priyatharini Ambigaipalan

Toxicity and Safety of Fats and Oils 565

Shi Feng and Yu Wang

Quality Assurance of Fats and Oils 581

Fereidoon Shahidi and Priyatharini Ambigaipalan

Toxicity of Lipid Oxidation Products Consumed in the Diet 599

Karen M. Schaich

Index 687

VOLUME 2 EDIBLE OIL AND FAT PRODUCTS: EDIBLE OILS

Butter 1

David Hettinga, Lanh Van Nguyen, and Fereidoon Shahidi

Canola Oil 57

Michael N.A. Eskin, Felix Aladedunye, Ernie H. Unger, Saleh Shah,

Guanquin Chen, and Peter J. Jones

Coconut Oil 121

Thushan S.Withana-Gamage, Suneru P. Perera, and Udaya N.Wanasundara

Corn Oil and Distillers Corn Oil 159

Robert A. Moreau and Megan E. Hums

Cottonseed Oil 187

Fereidoon Shahidi, Won Young Oh, Peter J. Wan, and Phillip J. Wakelyn

Flax Oil and High Linolenic Oils 283

Harsha Marambe, Sarah Purdy, Timothy Tse, and Martin J.T. Reaney

Olive Oil 307

Apostolos Kiritsakis, Keceli M. Turkan, and Konstantinos Kiritsakis

Adulteration of Olive Oil 345

Magdi Mossoba, Cynthia Srigley, Sanjeewa Karunathilaka, Ali R. Fardin-Kia, Clark

Ridge, Emmanuel Hatzakis, and Betsy Yakes

Palm Oil 385

Oi-Ming Lai, Eng-Tong Phuah, Yee-Ying Lee, and Yusof Basiron

Production, Processing, and Food Uses of Peanut Oilseed, Oil, and Protein 487

Gary R. List

Rice Bran Oil 507

Frank T. Orthoefer

Safflower Oil 533

JuDong Yeo, Fereidoon Shahidi, and Joseph Smith

Sesame Oil 577

Lucy Sun Hwang, Min-Hsiung Lee, and Nan-Wei Su

Soybean Oil 617

José A. Gerde, Earl G. Hammond, Lawrence A. Johnson, Caiping Su,

Tong Wang, and Pamela J. White

Sunflower and High-Oleic Sunflower Oils 685

Maria A. Grompone

Camelina, Sophia, Chia, and Hempseed Oils and Their Oxidative Stability 739

Fereidoon Shahidi and JuDong Yeo

Index 751

VOLUME 3 EDIBLE OIL AND FAT PRODUCTS: SPECIALTY OILS

AND OIL PRODUCTS

Conjugated Linoleic Acid Oils 1

Rakesh Kapoor and Martin Reaney

Diacylglycerols 31

Yong Wang, Oi-Ming Lai, Yee-Ying Lee, Wan-Jun Lee, Brent D. Flickinger,

and Noburo Matsuo

Medium-Chain Oils 53

Jenifer Heydinger Galante

Citrus Oils and Essences 67

Siyu Wang, Fereidoon Shahidi, and Chi-Tang Ho

Gamma Linolenic Acid: Sources and Functions 85

Rakesh Kapoor and Harikumar Nair

Oils from Microorganisms 131

Colin Ratledge and James P. Wynn

Transgenic Oils 165

Timothy P. Durrett

Improving Oils and Oilseeds Through Crop Genetics 185

Susan Knowlton

Tree Nut Oils 209

Fereidoon Shahidi and Han Peng

Germ Oils from Different Sources 233

Nurhan T. Dunford and Fereidoon Shahidi

Fatty Acids and Derivatives from Coconut Oil 267

Gregorio C. Gervajio, Thushan S. Withana-Gamage,

and Mahesh Sivakumar

Oils from Fruit, Spice, and Herb Seeds 313

Liangli (Lucy) Yu, Uyory Choe, Yanfang Li, and Yaqiong Zhang

Marine Oils 349

Anthony P. Bimbo

Marine Mammal Oils 447

Fereidoon Shahidi, Ying Zhong, and Zhuliang Tan

Tocopherols and Tocotrienols in Fats and Oils 471

Priti Mudgil and Afaf Kamal-Eldin

Sterols, Stanols, and Waxes 483

Sri Parkash Kochhar, Sodeif Azadmard-Damirchi, Parisa Nasirpour-Tabrizi, and

Paresh C. Dutta

Lecithins 549

Bernard F. Szuhaj, JuDong Yeo, and Fereidoon Shahidi

Lipid Emulsions 635

David J. McClements, Jochen Weiss, and Maria G. Corradini

Dietary Fat Substitutes 675

Fereidoon Shahidi, Han Peng, and Namal Senanayake

Structural Effects on Absorption, Metabolism, and Health Effects of Lipids 711

Fereidoon Shahidi, Won Young Oh, Andrew Garnier,

and Armand B. Christophe

Modification of Fats and Oils via Chemical and Enzymatic Methods 729

Über Autor(innen)

About the Editor-in-Chief

Dr. Fereidoon Shahidi is University Research Professor at Memorial University of Newfoundland, Canada. Dr. Shahidi has made significant contributions to both the basic and applied areas of food and nutraceutical science and technology, and has received numerous awards and 10 patents for his pioneering scientific achievements. Dr. Shahidi is editor and author of 64 books and over 760 research articles and book chapters.