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Informationen zum Autor Fereidoon Shahidi is a university research professor at Memorial University of Newfoundland in Canada. Shahidi is the author of over 600 research papers and book chapters, has also authored or edited 40 books. His research contributions have led to several industrial developments worldwide. Klappentext First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self-contained index for that particular volume. Zusammenfassung First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. Inhaltsverzeichnis Volume 1 Edible Oil and Fat Products: Chemistry, Properties, and Health Effects 1 Chemistry of Fatty Acids 1 Charlie Scrimgeour 2 Crystallization of Fats and Oils 45 Serpil Metin and Richard W. Hartel 3 Polymorphism in Fats and Oils 77 Kiyotaka Sato and Satoru Ueno 4 Fat Crystal Networks 121 Geoffrey G. Rye, Jerrold W. Litwinenko, and Alejandro G. Marangoni 5 Animal Fats 161 Michael J. Haas 6 Vegetable Oils 213 Frank D. Gunstone 7 Lipid Oxidation: Theoretical Aspects 269 K. M. Schaich 8 Lipid Oxidation: Measurement Methods 357 Fereidoon Shahidi and Ying Zhong 9 Flavor Components of Fats and Oils 387 Chi-Tang Ho and Fereidoon Shahidi 10 Flavor and Sensory Aspects 413 Linda J. Malcolmson 11 Antioxidants: Science, Technology, and Applications 431 P. K. J. P. D. Wanasundara and F. Shahidi 12 Antioxidants: Regulatory Status 491 Fereidoon Shahidi and Ying Zhong 13 Toxicity and Safety of Fats and Oils 513 David D. Kitts 14 Quality Assurance of Fats and Oils 565 Fereidoon Shahidi 15 Dietary Lipids and Health 577 Bruce A. Watkins, Yong Li, Bernhard Hennig, and Michal Toborek Index 607 Volume 2 Edible Oil and Fat Products: Edible Oils 1 Butter 1 David Hettinga 2 Canola Oil 61 R. Przybylski, T. Mag, N.A.M. Eskin, and B.E. McDonald 3 Coconut Oil 123 Elias C. Canapi, Yvonne T. V. Agustin, Evangekube A. Moro, Economico Pedrosa, Jr., Mar¿¿a J. Bendan¿o 4 Corn Oil 149 Robert A. Moreau 5 Cottonseed Oil 173 Richard D. O'Brien, Lynn A. Jones, C. Clay King, Phillip J. Wakelyn, and Peter J. Wan 6 Flax Oil and High Linolenic Oils 281 Roman Przybylski 7 Olive Oil 303 David Firestone 8 Palm Oil 333 Yusof Basiron 9 Peanut Oil 431 Harold E. Pattee 10 Rice Bran Oil 465 Frank T. Orthoefer 11 Safflower Oil 491 Joseph Smith 12 Sesame Oil 537 Lucy Sun Hwang 13 Soybean Oil 577 Earl G. Hammond, Lawrence A. Johnson, Caiping Su, Tong Wang, and Pamela J. White 14 Sunflower Oil 655 Maria A. Grompone Index 731 Volume 3 Edible Oil an...
