LEADER 01095nam0 22002651i 450 001 UON00026286 005 20231205102041.231 100 $a20020107d1972 |0itac50 ba 101 $aeng 102 $aIN 105 $a|||| 1|||| 200 1 $aSuccess or Surrender? The Simla Summit$fG. S. Bhargava 210 $aNew Delhi$cSterling Publishers$d1972 160 p. ; 22 cm 606 $aPAKISTAN$xSTORIA$xGUERRA CON L'INDIA$3UONC001917$2FI 606 $aINDIA$xSTORIA$xMOVIMENTI INDIPENDENTISTI$3UONC008737$2FI 620 $aIN$dNew Delhi$3UONL000110 686 $aSI IV C$cSUBCONT. INDIANO - STORIA CONTEMPORANEA (1947-)$2A 700 1$aBHARGAVA$bG. S.$3UONV017955$0643413 712 $aSterling Publishers$3UONV248644$4650 801 $aIT$bSOL$c20240220$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00026286 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI SI IV C 003 $eSI IND3138 5 003 996 $aSuccess or Surrender? The Simla Summit$91200421 997 $aUNIOR LEADER 05188nam 2200613 a 450 001 9911019146303321 005 20200520144314.0 010 $a1-283-40717-5 010 $a9786613407177 010 $a1-4443-3990-7 010 $a1-4443-3992-3 035 $a(CKB)3460000000000072 035 $a(EBL)675272 035 $a(OCoLC)742333234 035 $a(SSID)ssj0000482431 035 $a(PQKBManifestationID)12159572 035 $a(PQKBTitleCode)TC0000482431 035 $a(PQKBWorkID)10525612 035 $a(PQKB)11790689 035 $a(MiAaPQ)EBC675272 035 $a(EXLCZ)993460000000000072 100 $a20101007d2011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aVegetable oils in food technology $ecomposition, properties and uses /$fedited by Frank D. Gunstone 205 $a2nd ed. 210 $aHoboken $cWiley-Blackwell$dc2011 215 $a1 online resource (378 p.) 300 $aDescription based upon print version of record. 311 $a1-4443-3268-6 320 $aIncludes bibliographical references and index. 327 $aVegetable Oils in Food Technology; Contents; Preface to the First Edition; Preface to the Second Edition; Contributors; List of Abbreviations; 1 Production and Trade of Vegetable Oils; 1.1 Extraction, refining and processing; 1.2 Vegetable oils: Production, consumption and trade; 1.2.1 Nine vegetable oils; 1.2.2 Palm oil; 1.2.3 Soybean oil; 1.2.4 Rapeseed/canola oil; 1.2.5 Sunflowerseed oil; 1.2.6 Groundnut (peanut) oil; 1.2.7 Cottonseed oil; 1.2.8 Coconut oil; 1.2.9 Palmkernel oil; 1.2.10 Olive oil; 1.2.11 Corn oil; 1.2.12 Sesame oil; 1.2.13 Linseed oil; 1.3 Some topical issues 327 $a1.3.1 Imports into China and India1.3.2 Trade in oilseeds and in vegetable oils; 1.3.3 Food and non-food use of vegetable oils; 1.3.4 Prices; 1.3.5 The food-fuel debate; 1.3.6 Predictions for future supply and demand; 1.3.7 Sustainability; 1.3.8 Genetic modification; References; 2 Palm Oil; 2.1 Introduction; 2.2 Composition and properties of palm oil and fractions; 2.2.1 Palm oil; 2.2.2 Palm olein; 2.2.3 Palm stearin; 2.3 Physical characteristics of palm oil products; 2.3.1 Palm oil; 2.3.2 Palm olein; 2.3.3 Palm stearin; 2.4 Minor components of palm oil products; 2.4.1 Carotenes 327 $a2.4.2 Tocopherols and tocotrienols (tocols)2.4.3 Sterols, squalene and other hydrocarbons; 2.5 Food applications of palm oil products; 2.5.1 Cooking/frying oil; 2.5.2 Margarines; 2.5.3 Shortenings; 2.5.4 Vanaspati; 2.5.5 Cocoa butter equivalents (CBE); 2.5.6 Other uses; 2.6 Nutritional aspects of palm oil; 2.7 Sustainable palm oil; 2.8 Conclusions; References; 3 Soybean Oil; 3.1 Introduction; 3.2 Composition of soybean and soybean oil; 3.2.1 Seed composition; 3.2.2 Oil composition; 3.2.3 Fatty acid composition; 3.2.4 Minor components; 3.3 Recovery and refining of soybean oil 327 $a3.3.1 Oil extraction3.3.2 Oil refining; 3.3.3 Modified non-alkaline refining; 3.3.4 Co-products from oil refining; 3.3.5 Fatty acid esters of glycidol and 3-monochloro-1,2-propanediol as processing contaminants; 3.4 Oil composition modification by processing and biotechnology; 3.4.1 Hydrogenation; 3.4.2 Interesterification; 3.4.3 Crystallization and fractionation; 3.4.4 Traditional plant breeding and genetic modification; 3.4.5 Oxidative and sensory properties of low-linolenic acid soybean oil to replace trans frying oil; 3.5 Physical properties of soybean oil; 3.5.1 Polymorphism 327 $a3.5.2 Density3.5.3 Viscosity; 3.5.4 Refractive index; 3.5.5 Specific heat; 3.5.6 Melting point; 3.5.7 Heat of combustion; 3.5.8 Smoke, flash, and fire points; 3.5.9 Solubility; 3.5.10 Plasticity and spreadability; 3.5.11 Electrical resistivity; 3.6 Oxidation evaluation of soybean oil; 3.7 Nutritional properties of soybean oil; 3.8 Food uses of soybean oil; 3.8.1 Cooking and salad oils; 3.8.2 Margarine and shortening; 3.8.3 Mayonnaise and salad dressing; References; 4 Canola/Rapeseed Oil; 4.1 Introduction; 4.2 Composition; 4.2.1 Nature of edible oils and fats 327 $a4.2.2 Fatty acid composition of canola oil 330 $aOur dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry. Chapters are 606 $aVegetable oils 606 $aFood industry and trade 615 0$aVegetable oils. 615 0$aFood industry and trade. 676 $a664/.3 701 $aGunstone$b F. D$091607 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911019146303321 996 $aVegetable oils in food technology$94420495 997 $aUNINA