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020 _a9789811651137
024 7 _a10.1007/978-981-16-5113-7
_2doi
040 _aES-MaUEC
_bspa
_cES-MaUEC
_dES-MaUEC
050 4 _aTP670
_b2022 EB
245 0 0 _aRecent Advances in Edible Fats and Oils Technology :
_bProcessing, Health Implications, Economic and Environmental Impact
_cedited by Yee-­Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, Oi-Ming Lai
250 _a1st edition 2022
264 1 _aSingapore
_bSpringer International Publishing
_c2022
300 _a1 recurso en línea (X, 492 páginas)
336 _atexto
_btxt
_2rdacontent
337 _aelectrónico
_bc
_2rdamedia
338 _arecurso electrónico
_bcr
_2rdacarrier
347 _aarchivo de texto
_bPDF
505 0 _aChapter 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 _aThis 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.
988 _aSpringer_BiomedLife_2022
650 7 _2embne
_9675018
_aAceites y grasas
700 1 _aLee, Yee-­Ying.
_eeditor literario
700 1 _aTang, Teck-Kim.
_eeditor literario
700 1 _aPhuah, Eng-Tong.
_eeditor literario
700 1 _aLai, Oi-Ming.
_eeditor literario
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9789811651120
776 0 8 _iPrinted edition:
_z9789811651144
776 0 8 _iPrinted edition:
_z9789811651151
856 4 0 _uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-981-16-5113-7
_zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942 _2lcc
_cLE
998 _b10/2022
_dz
_eb
_zSI