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Standard Methods for the analysis of Oils, Fats and Derivatives Sixth Edition, Part 1 (Sections I and II) describes the methods of analysis, which have been adopted and edited by the Commission on Oils, Fats and Derivatives. This book is composed of two sections. The first section deals with the presentation of standard methods and procedure for oleaginous seeds and fruits analysis of oil, fats, and their derivatives. The next section describes the determination procedure of physico-chemical properties of determined oil, fats, and derivatives. Such characteristics include density, refractive index, color, dilatation, acid, ester, iodine value, and moisture and volatile matter content This book will prove useful to analytical chemists and researchers in the allied fields.
This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.
This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. It covers technological aspects and biochemistry, a description of detailed techniques, and an analysis of olive oil from the standpoint of general methodology.
Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The book takes a proven, general approach, presenting principles and techniques in a way that can be applied to any lipidic material. As the maturity of the field has increased since the first edition, there is an increased need for more sophisticated quantitative approaches to common problems encountered by industry. This book outlines modern methods used for this purpose by some of the leading authorities in the field today. Edited by expert Alejandro Marangoni, and with contributions from leaders in field, the book features the latest developments, including chapters on Phase Behavior of Fat Mixtures and the Rheology and Mechanical Properties of Fats Methods Used in the Study of the Physical Properties of Fats (including a new section on microscopy). - Fully revised and updated with 30% new content, including new chapters on Phase Behavior of Fat Mixtures, Rheology and Mechanical Properties of Fats, and Methods Used in the Study of the Physical Properties of Fats - Includes a new section on microscopy - Presents the principles behind X-ray diffraction, crystallization theory, and the mechanics of fats - Provides theory for foundational understanding, examples for real-world insight, and tips for improving applied results
The 15th International Symposium on Plant Lipids was held in Okazaki, Japan, in May 12th to 17th, 2002, at the Okazaki Conference Center. The Symposium was organized by the Japanese Organizing Committee with the cooperation of the Japanese Association of Plant Lipid Researchers. The International Symposium was successful with 225 participants from 29 countries. We acknowledge a large number of participants from Asian countries, in particular, from China, Korea, Malaysia, Taiwan, Thailand and the Philippines, presumably because this was the fIrst time that the International Symposium on Plant Lipids was held in Asia. We also acknowledge a number of scientists from Canada, France, Germany, UK and USA, where plant lipid research is traditionally very active. The Symposium provided an opportunity for presentation and discussion of 68 lectures and 93 posters in 11 scientific sessions, which together covered all aspects of plant lipid researches, such as the structure, analysis, biosynthesis, regulation, physiological function, environmental aspects, and the biotechnology of plant lipids. In memory of the founder of this series of symposia, the Terry Galliard Lecture was delivered by Professor Ernst Heinz from Universitat: Hamburg, Germany. In addition, special lectures were given by two outstanding scientists from animal lipid fields, Professor James Ntambi from University of Wisconsin, USA, and Dr. Masahiro Nishijima from the National Institute for Infectious Diseases, Japan. To our great honor and pleasure, the session of Lipid Biosynthesis was chaired by Dr.
Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie
This book should prove a valuable resource for food scientists, chemists, researchers, technicians, quality assurance persons, and those who wish to acquire a working knowledge of lipid analysis.
The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legends for their life-sustaining properties since antiquity. However, it is only within the last several decades that the unique health benefits of their consumption have become the focus of concerted scientific studies. It is now known that olives and olive oil contain an abundance of phenolic antioxidants, as well as the anti-cancer compounds such as squalene and terpenoids. This centerpiece of the Mediterranean diet has been linked to a greatly reduced risk of heart disease and lowered cancer risk. Bringing together contributions from some of the world’s foremost experts on the subject, this book: Addresses the importance of olives and olive oil for the agricultural economy and the relevance of its bioactive components to human health Explores the role that olive oil plays in reducing oxidative stress in cells-a well-known risk factor in human health Provides important information about new findings on olive oil and lipids which reviews the latest research Explores topics of interest to producers, processors, and researchers, including the fruit’s chemical composition, processing considerations, quality control, safety, traceability, and more Edited by two scientists world-renowned for their pioneering work on olive oil and human health, this book is an indispensable source of timely information and practical insights for agricultural and food scientists, nutritionists, dieticians, physicians, and all those with a professional interest in food, nutrition, and health.