國立高雄大學圖資館 |

登入

回首頁

Recent advances in edible fats and oils technologyprocessing, health implications, economic and environmental impact /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Recent advances in edible fats and oils technologyedited by Yee-Ying Lee ... [et al.].
其他題名:	processing, health implications, economic and environmental impact /
其他作者:	Lee, Yee-Ying.
出版者:	Singapore :Springer Singapore :2022.
面頁冊數:	x, 492 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Oils and fats, Edible.
電子資源:	https://doi.org/10.1007/978-981-16-5113-7
ISBN:	9789811651137$q(electronic bk.)

Recent advances in edible fats and oils technologyprocessing, health implications, economic and environmental impact /
Recent advances in edible fats and oils technologyprocessing, health implications, economic and environmental impact /[electronic resource] :edited by Yee-Ying Lee ... [et al.]. - Singapore :Springer Singapore :2022. - x, 492 p. :ill., digital ;24 cm.

Chapter 1. Vegetable Oils and Animal Fats: Sources, Properties and Recovery -- Chapter 2. Exotic Oil: Sources, Properties and Recovery -- Chapter 3. Seed Oil: Sources, Properties and Recovery -- Chapter 4. Vegetable Oil Refining -- Chapter 5. MINOR COMPONENTS IN EDIBLE OIL -- Chapter 6. Blending, Hydrogenation, Fractionation and Interesterification Processing -- Chapter 7. Ionic Liquid as a Green Solvent for Lipid Processing -- Chapter 8. Diacylglycerol Oil: Health Benefits, Synthesis and Applications -- Chapter 9. Medium-and Long-Chain Triacylglycerol: Production, Health Effects and Applications -- Chapter 10. Enzymatic synthesis of human milk fat substitutes -- Chapter 11. Cocoa Butter Alternatives for Food Applications -- Chapter 12. Oleogel: Production and Application -- Chapter 13. Characterization of Nanoemulsions: The Way Forward -- Chapter 14. Processing Contaminants In Edible Oil -- Chapter 15. Enzymatic Biodiesel Production from Low-Quality Waste Oils and Non-edible Oils: Current Status and Future Prospects -- Chapter 16. Sustainability and Traceability in the Malaysian Oil Palm Industry -- Chapter 17. Adulteration in Oils and Fats Industry.

This book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-to-date scientific advances in the area of edible fats and oils technology, over a span of 10 years from 2009 to the year 2019. The book covers the existing and recent advanced techniques adopted in the edible fats and oils research and touches on the processing and modification, to the traceability and sustainability issues of fats and oils. Some recent technologies like supercritical carbon dioxide, microwave, ultrasound, and enzymatic- assisted processes, ionic liquid, enzymatic processes, biosensor and membrane technology are presented in the book. The book aims to provide the technologists and researchers in research, development and operations in the edible fats and oils industries with critical and readily accessible information on the recent advances in the field. The book is divided into three broad sections- Fats and Oils Chemistry and Processing, Fats and Oils Modification and Health Implications, and Fats and Oils Safety, Social, Environmental and Economic Impacts. It is an extremely comprehensive and valuable resource, which serves as an essential reference for students and lipid scientists from academia or industry.

ISBN: 9789811651137$q(electronic bk.)

Standard No.: 10.1007/978-981-16-5113-7doiSubjects--Topical Terms:

289380
Oils and fats, Edible.

LC Class. No.: TP670 / .R43 2022

Dewey Class. No.: 664.3

Recent advances in edible fats and oils technologyprocessing, health implications, economic and environmental impact /
LDR:03533nmm a2200325 a 4500 001 622116
003 DE-He213
005 20220315120816.0
006 m d
007 cr nn 008maaau
008 221209s2022 si s 0 eng d
020 $a 9789811651137$q(electronic bk.)
020 $a 9789811651120$q(paper)
024 7 $a 10.1007/978-981-16-5113-7 $2 doi
035 $a 978-981-16-5113-7
040 $a GP $c GP
041 0 $a eng
050 4 $a TP670 $b .R43 2022
072 7 $a TCB $2 bicssc
072 7 $a MED003040 $2 bisacsh
072 7 $a TCB $2 thema
082 0 4 $a 664.3 $2 23
090 $a TP670 $b .R295 2022
245 0 0 $a Recent advances in edible fats and oils technology $h [electronic resource] : $b processing, health implications, economic and environmental impact / $c edited by Yee-Ying Lee ... [et al.].
260 $a Singapore : $b Springer Singapore : $b Imprint: Springer, $c 2022.
300 $a x, 492 p. : $b ill., digital ; $c 24 cm.
505 0 $a Chapter 1. Vegetable Oils and Animal Fats: Sources, Properties and Recovery -- Chapter 2. Exotic Oil: Sources, Properties and Recovery -- Chapter 3. Seed Oil: Sources, Properties and Recovery -- Chapter 4. Vegetable Oil Refining -- Chapter 5. MINOR COMPONENTS IN EDIBLE OIL -- Chapter 6. Blending, Hydrogenation, Fractionation and Interesterification Processing -- Chapter 7. Ionic Liquid as a Green Solvent for Lipid Processing -- Chapter 8. Diacylglycerol Oil: Health Benefits, Synthesis and Applications -- Chapter 9. Medium-and Long-Chain Triacylglycerol: Production, Health Effects and Applications -- Chapter 10. Enzymatic synthesis of human milk fat substitutes -- Chapter 11. Cocoa Butter Alternatives for Food Applications -- Chapter 12. Oleogel: Production and Application -- Chapter 13. Characterization of Nanoemulsions: The Way Forward -- Chapter 14. Processing Contaminants In Edible Oil -- Chapter 15. Enzymatic Biodiesel Production from Low-Quality Waste Oils and Non-edible Oils: Current Status and Future Prospects -- Chapter 16. Sustainability and Traceability in the Malaysian Oil Palm Industry -- Chapter 17. Adulteration in Oils and Fats Industry.
520 $a This book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-to-date scientific advances in the area of edible fats and oils technology, over a span of 10 years from 2009 to the year 2019. The book covers the existing and recent advanced techniques adopted in the edible fats and oils research and touches on the processing and modification, to the traceability and sustainability issues of fats and oils. Some recent technologies like supercritical carbon dioxide, microwave, ultrasound, and enzymatic- assisted processes, ionic liquid, enzymatic processes, biosensor and membrane technology are presented in the book. The book aims to provide the technologists and researchers in research, development and operations in the edible fats and oils industries with critical and readily accessible information on the recent advances in the field. The book is divided into three broad sections- Fats and Oils Chemistry and Processing, Fats and Oils Modification and Health Implications, and Fats and Oils Safety, Social, Environmental and Economic Impacts. It is an extremely comprehensive and valuable resource, which serves as an essential reference for students and lipid scientists from academia or industry.
650 0 $a Oils and fats, Edible. $3 289380
650 1 4 $a Biotechnology. $3 188829
650 2 4 $a Lipidology. $3 286297
650 2 4 $a Food Science. $3 274110
700 1 $a Lee, Yee-Ying. $3 923838
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-981-16-5113-7
950 $a Biomedical and Life Sciences (SpringerNature-11642)