دانلود کتاب Introduction to Fats and Oils Technology

Since the First Edition was introduced, the fats and oils industry has undergone a number of changes and challenges that have prompted the development of new and revised products, technologies, and processing techniques. This Second Edition provides a more complete coverage of the pertinent subjects in fats and oils technology. At the same time it follows the original objective, to provide an overview of the fats and oils industry and serve as a starting point for new fats and oils scientists and engineers. This newer edition has been expanded from 19 to 29 chapters and subdivided into five sections covering, raw materials, processing, quality, applications, and new developments. The material covered in the 16 chapters retained from the First Edition has been updated to include the advances in technology and practice. Thirteen new chapters that pertain to new areas of fats and oils technology have been added to supplement the original material. Content:• Front Matter • Preface • Table of Contents 1. Fats and Oils: An Overview 2. Properties of Fats and Oils 3. Sources of Fats and Oils 4. Nutritional and Health Aspects of Dietary Lipids 5. Oil Trading 6. Fats and Oils Processing 7. Recovery of Fats and Oils from Plant and Animal Sources 8. Refining of Fats and Oils 9. Bleaching 10. Hydrogenation 11. Fractionation 12. Processes and Products of Interesterification 13. Deodorization 14. Packaging and Bulk Handling of Edible Fats and Oils 15. Environmental Considerations in Fats and Oils Technologies 16. Regulatory Considerations for Oilseed Processors and Oil Refiners 17. Economics of Fats and Oils Plants 18. Flavor Quality of Fats and Oils 19. Oil Quality Improvement through Processing 20. Managing Oil Quality 21. Utilization of Fats and Oils 22. Shortening Technology 23. Margarine Types and Preparation Technology 24. Liquid Oils Technology 25. Specialty Fats and Oils 26. Design and Application of Fat-Based Surfactants 27. By-Product Utilization 28. Strategies for Replacement of Fat in Food Products 29. Genetically Engineered and Identity Preserved Oils Index