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By Geoff Talbot

Specialty Oils and fat in foodstuff and food: houses, Processing and Applications examines the most distinctiveness oils and fat at the moment in use in nutrients processing, in addition to people with major strength. area of expertise oils and fat have increasingly more functions within the meals undefined, as a result of turning out to be purchaser curiosity in “clean label” practical meals and the rising markets in “free-from” and professional meals.

Part one among this ebook covers the houses and processing of forte oils and fat, with a spotlight at the chemistry, extraction, and caliber of other fat and oils, together with chapters on shea butter, tropical unique oils, and dependent triglycerides. half seems on the functions of forte oils and fat in several meals and nutraceutical items, comparable to confectionary, ice cream, and margarine.

Specialty Oils and fat in nutrition and Nutrition is a key textual content for R&D managers and product improvement group of workers operating within the dairy, baking, and dairy analogue sectors, or any zone utilizing fat and oils. it's a rather necessary reference aspect for firms reformulating their items or constructing new items to change fats content material, in addition to lecturers with a learn curiosity within the sector, equivalent to lipid scientists or foodstuff scientists.

  • Authored by means of an professional with 35 years of expertise operating for Unilever and Loders Croklaan
  • Broad assurance encompasses tropical unique oils, tree nut oils, algal oils, GM vegetable oils, and more
  • Addresses becoming program components together with nutraceuticals, boy or girl formulation, and ice cream and confectionery

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2003. Nut consumption, body weight and insulin resistance. Eur. J. Clin. Res. 57, S8–S11. , 1986. Cashew nutshell liquid: extraction, chemistry and applications. Prog. Org. Coat. 14, 115–157. , 2010. Chromatographic techniques for the determination of alkyl-phenols, tocopherols and other minor polar compounds in raw and roasted cold pressed cashew nut oils. J. Chromatogr. A 1217, 7411–7417. , 2006. Tree nuts and the lipid profile: a review of clinical studies. Br. J. Nutr. 96, S68–S78. , 2011.

9, 1352–1355. , 2008. Comparison between free radical scavenging capacity and oxidative stability of nut oils. Food Chem. 110, 985–990. , 2010. Review of the use of phytosterols as a detection tool for adulteration of olive oil with hazelnut oil. Food Addit. Contam. 27, 1–10. , 2002. Supercritical fluid extraction and characterisation of oil from hazelnut. Eur. J. Lipid Sci. Technol. 104, 402–409. , 2010. Compositional analysis and roasting behaviour of gevuina and macadamia nuts. Int. J. Food Sci.

2002). , 2011). Miraliakbari and Shahidi (2008b) determined the oxidative stability of various tree nut oils by monitoring p-anisidine, conjugated dienes, and headspace aldehyde compositions as indicators. According to their study, pecan oil was ranked as the most stable tree nut oil after a 72-h induction period, followed by pistachio, Brazil nut, almond, and hazelnut oils. Pine nut and walnut oils were the least stable. Mechanically pressed tree nut oils are unrefined and lightly filtered; they usually have the greatest antioxidant level.

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