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Vegetable Oils in Food Technology (Chemistry and Technology of Oils and Fats) by Frank D. Gunstone is a nonfiction available to read on EtoBox.

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Contents......Page 10 1.1 Extraction, refining and processing......Page 16 1.2 Vegetable oils—production, disappearance and trade......Page 18 1.2.1 Soybean oil......Page 22 1.2.3 Rapeseed/canola oil......Page 23 1.2.4 Sunflowerseed oil......Page 24 1.2.6 Cottonseed oil......Page 25 1.2.9 Olive oil......Page 26 1.2.10 Corn oil......Page 27 1.3 Some significant factors......Page 28 1.4 Predictions for the twenty-first century......Page 30 References......Page 32 2.1 Introduction......Page 33 2.2.1 Seed composition......Page 34 2.2.3 Fatty acid composition......Page 35 2.2.4 Minor components......Page 37 2.3.1 Oil extraction......Page 39 2.3.2 Oil refining......Page 41 2.3.3 Modified non-alkaline refining......Page 43 2.3.4 Co-products from oil refining......Page 44 2.4.1 Hydrogenation......Page 49 2.4.2 Interesterification......Page 50 2.4.3 Crystallisation and fractionation......Page 51 2.4.4 Traditional plant breeding and genetic modification......Page 53 2.5.2 Density......Page 55 2.5.3 Viscosity......Page 56 2.5.5 Specific heat......Page 57 2.5.8 Smoke, flash and fire points......Page 58 2.5.10 Plasticity and ‘spreadability’......Page 59 2.6 Oxidative quality of soybean oil.....

Who reads Vegetable Oils in Food Technology (Chemistry and Technology of Oils and Fats)?

Author

Frank D. Gunstone

Publisher

John Wiley and Sons, Inc

Published

2002

Language

EN

ISBN

9781280285622

Category

nonfiction

Subjects

Engineering, Science, Chemistry