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A chemical study of oils and fats of animal origin [[electronic resource] /] / by M.E. Chevreul ; translated and annotated by Albert J. Dijkstra ; edited by Gary R. List and Jaime Wisniak
| A chemical study of oils and fats of animal origin [[electronic resource] /] / by M.E. Chevreul ; translated and annotated by Albert J. Dijkstra ; edited by Gary R. List and Jaime Wisniak |
| Autore | Chevreul M. E |
| Pubbl/distr/stampa | France, : Sàrl Dijkstra-Tucker, 2009 |
| Descrizione fisica | 1 online resource (387 p.) |
| Altri autori (Persone) |
DijkstraAlbert J
ListGary R WisniakJaime |
| Soggetto topico | Oils and fats |
| Soggetto genere / forma | Electronic books. |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ""TABLE OF CONTENTS""; ""A CHEMICAL STUDY OF OILS AND FATS OF ANIMAL ORIGIN""; ""BOOK I""; ""BOOK II""; ""BOOK III""; ""BOOK IV""; ""BOOK V""; ""BOOK VI""; ""INDEX"" |
| Record Nr. | UNINA-9910457332503321 |
Chevreul M. E
|
||
| France, : Sàrl Dijkstra-Tucker, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
A chemical study of oils and fats of animal origin [[electronic resource] /] / by M.E. Chevreul ; translated and annotated by Albert J. Dijkstra ; edited by Gary R. List and Jaime Wisniak
| A chemical study of oils and fats of animal origin [[electronic resource] /] / by M.E. Chevreul ; translated and annotated by Albert J. Dijkstra ; edited by Gary R. List and Jaime Wisniak |
| Autore | Chevreul M. E |
| Pubbl/distr/stampa | France, : Sàrl Dijkstra-Tucker, 2009 |
| Descrizione fisica | 1 online resource (387 p.) |
| Altri autori (Persone) |
DijkstraAlbert J
ListGary R WisniakJaime |
| Soggetto topico | Oils and fats |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ""TABLE OF CONTENTS""; ""A CHEMICAL STUDY OF OILS AND FATS OF ANIMAL ORIGIN""; ""BOOK I""; ""BOOK II""; ""BOOK III""; ""BOOK IV""; ""BOOK V""; ""BOOK VI""; ""INDEX"" |
| Record Nr. | UNINA-9910781890603321 |
|
Chevreul M. E
|
||
| France, : Sàrl Dijkstra-Tucker, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
A chemical study of oils and fats of animal origin / / by M.E. Chevreul ; translated and annotated by Albert J. Dijkstra ; edited by Gary R. List and Jaime Wisniak
| A chemical study of oils and fats of animal origin / / by M.E. Chevreul ; translated and annotated by Albert J. Dijkstra ; edited by Gary R. List and Jaime Wisniak |
| Autore | Chevreul M. E |
| Pubbl/distr/stampa | France, : Sarl Dijkstra-Tucker, 2009 |
| Descrizione fisica | 1 online resource (387 p.) |
| Altri autori (Persone) |
DijkstraAlbert J
ListGary R WisniakJaime |
| Soggetto topico | Oils and fats |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | ""TABLE OF CONTENTS""; ""A CHEMICAL STUDY OF OILS AND FATS OF ANIMAL ORIGIN""; ""BOOK I""; ""BOOK II""; ""BOOK III""; ""BOOK IV""; ""BOOK V""; ""BOOK VI""; ""INDEX"" |
| Record Nr. | UNINA-9910818224903321 |
|
Chevreul M. E
|
||
| France, : Sarl Dijkstra-Tucker, 2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Edible oil processing [[electronic resource] /] / edited by Wolf Hamm, Richard Hamilton and Gijs Calliauw
| Edible oil processing [[electronic resource] /] / edited by Wolf Hamm, Richard Hamilton and Gijs Calliauw |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Hoboken, NJ, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (448 p.) |
| Disciplina | 664/.3 |
| Altri autori (Persone) |
CalliauwGijs
HamiltonR. J (Richard John) HammWolf |
| Soggetto topico |
Oils and fats, Edible
Oils and fats |
| ISBN |
1-5231-0981-5
1-118-54178-2 1-118-53520-0 1-118-53519-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; List of Contributors; List of Abbreviations; Introduction; Chapter 1: Composition and Properties of Edible Oils; 1.1 Introduction; 1.2 Components of natural fats; 1.3 Fatty acid composition; 1.4 Physical properties; 1.5 Chemical properties; 1.6 Effect of processing on food oil components; References; Chapter 2: Bulk Movement of Edible Oils; 2.1 Oil production and exports; 2.2 Cargo damage; 2.3 Quality of oils shipped; 2.4 Codex Alimentarius; 2.5 Oil shipments: systems and regulations; 2.6 Shore storage; 2.7 Movement and storage costs; 2.8 Refinery location
Acknowledgement References; Chapter 3: Production of Oils; 3.1 Introduction; 3.2 Seed handling and storage; 3.3 Preparation of oilseeds; 3.4 Preparation of soybean; 3.5 Preparation and pressing of rapeseed (canola); 3.6 Preparation and pressing of sunflower seed; 3.7 Full pressing; 3.8 Oil from other seeds; 3.9 Olive oil production; 3.10 Palm oil production; Chapter 4: Solvent Extraction; 4.1 Introduction; 4.2 Solvent extractor; 4.3 Meal desolventiser toaster; 4.4 Meal dryer cooler; 4.5 Miscella distillation system; 4.6 Solvent recovery system; 4.7 Heat recovery; References Chapter 5: Edible Oil Refining: Current and Future Technologies 5.1 Introduction; 5.2 Next-generation chemical refining with nanoneutralisation; 5.3 Enzymatic degumming: a missing link in the physical refining of soft oils?; 5.4 Bleaching: from single-stage colour removal to multistage adsorptive purification; 5.5 Deodorisation: much more than just a process for the removal of off-flavours; 5.6 Short-path distillation and supercritical processing: refining technologies for the future?; References; Chapter 6: Oil Modification Processes; 6.1 Introduction; 6.2 Hydrogenation 6.3 Interesterification 6.4 Dry fractionation; References; Chapter 7: Enzyme Processing; 7.1 Introduction; 7.2 Enzyme applications before oil refining; 7.3 Applications within edible oil modification; 7.4 Improving processing sustainability through enzyme usage; References; Chapter 8: Application of Edible Oils; 8.1 Introduction; 8.2 Physical chemistry of triacylglycerides; 8.3 Fat crystal networks; 8.4 Design of functional TAG compositions; 8.5 Application in fat-continuous emulsions (spreads); 8.6 Application in water-continuous emulsions; 8.7 Application in other fat-continuous products 8.8 Conclusion References; Chapter 9: Quality and Food Safety Assurance and Control; 9.1 Introduction; 9.2 Analytical methods for measuring oil and fat composition; 9.3 Quality analyses; 9.4 Supply chain contaminants; 9.5 Quality and food safety assurance; References; Chapter 10: Oil Processing Design Basics; 10.1 Introduction; 10.2 Refining and modification process routes for most common oil types; 10.3 Oil processing block diagram design; 10.4 Effective equipment capacity; 10.5 Tank park design rules; 10.6 Design estimates for utilities consumptions and effluent production 10.7 Occupational safety by design |
| Record Nr. | UNINA-9910139051503321 |
| Chichester, West Sussex ; ; Hoboken, NJ, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Edible oil processing / / edited by Wolf Hamm, Richard Hamilton and Gijs Calliauw
| Edible oil processing / / edited by Wolf Hamm, Richard Hamilton and Gijs Calliauw |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Chichester, West Sussex ; ; Hoboken, NJ, : Wiley-Blackwell, 2013 |
| Descrizione fisica | 1 online resource (448 p.) |
| Disciplina | 664/.3 |
| Altri autori (Persone) |
CalliauwGijs
HamiltonR. J (Richard John) HammWolf |
| Soggetto topico |
Oils and fats, Edible
Oils and fats |
| ISBN |
1-5231-0981-5
1-118-54178-2 1-118-53520-0 1-118-53519-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Title Page; Copyright; List of Contributors; List of Abbreviations; Introduction; Chapter 1: Composition and Properties of Edible Oils; 1.1 Introduction; 1.2 Components of natural fats; 1.3 Fatty acid composition; 1.4 Physical properties; 1.5 Chemical properties; 1.6 Effect of processing on food oil components; References; Chapter 2: Bulk Movement of Edible Oils; 2.1 Oil production and exports; 2.2 Cargo damage; 2.3 Quality of oils shipped; 2.4 Codex Alimentarius; 2.5 Oil shipments: systems and regulations; 2.6 Shore storage; 2.7 Movement and storage costs; 2.8 Refinery location
Acknowledgement References; Chapter 3: Production of Oils; 3.1 Introduction; 3.2 Seed handling and storage; 3.3 Preparation of oilseeds; 3.4 Preparation of soybean; 3.5 Preparation and pressing of rapeseed (canola); 3.6 Preparation and pressing of sunflower seed; 3.7 Full pressing; 3.8 Oil from other seeds; 3.9 Olive oil production; 3.10 Palm oil production; Chapter 4: Solvent Extraction; 4.1 Introduction; 4.2 Solvent extractor; 4.3 Meal desolventiser toaster; 4.4 Meal dryer cooler; 4.5 Miscella distillation system; 4.6 Solvent recovery system; 4.7 Heat recovery; References Chapter 5: Edible Oil Refining: Current and Future Technologies 5.1 Introduction; 5.2 Next-generation chemical refining with nanoneutralisation; 5.3 Enzymatic degumming: a missing link in the physical refining of soft oils?; 5.4 Bleaching: from single-stage colour removal to multistage adsorptive purification; 5.5 Deodorisation: much more than just a process for the removal of off-flavours; 5.6 Short-path distillation and supercritical processing: refining technologies for the future?; References; Chapter 6: Oil Modification Processes; 6.1 Introduction; 6.2 Hydrogenation 6.3 Interesterification 6.4 Dry fractionation; References; Chapter 7: Enzyme Processing; 7.1 Introduction; 7.2 Enzyme applications before oil refining; 7.3 Applications within edible oil modification; 7.4 Improving processing sustainability through enzyme usage; References; Chapter 8: Application of Edible Oils; 8.1 Introduction; 8.2 Physical chemistry of triacylglycerides; 8.3 Fat crystal networks; 8.4 Design of functional TAG compositions; 8.5 Application in fat-continuous emulsions (spreads); 8.6 Application in water-continuous emulsions; 8.7 Application in other fat-continuous products 8.8 Conclusion References; Chapter 9: Quality and Food Safety Assurance and Control; 9.1 Introduction; 9.2 Analytical methods for measuring oil and fat composition; 9.3 Quality analyses; 9.4 Supply chain contaminants; 9.5 Quality and food safety assurance; References; Chapter 10: Oil Processing Design Basics; 10.1 Introduction; 10.2 Refining and modification process routes for most common oil types; 10.3 Oil processing block diagram design; 10.4 Effective equipment capacity; 10.5 Tank park design rules; 10.6 Design estimates for utilities consumptions and effluent production 10.7 Occupational safety by design |
| Record Nr. | UNINA-9910824309903321 |
| Chichester, West Sussex ; ; Hoboken, NJ, : Wiley-Blackwell, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Essential oils : advances in extractions and biological applications / / Mozaniel Santana de Oliveira, Miroslav Blumenberg, Eloisa Helena de Aguiar Andrade, editors
| Essential oils : advances in extractions and biological applications / / Mozaniel Santana de Oliveira, Miroslav Blumenberg, Eloisa Helena de Aguiar Andrade, editors |
| Pubbl/distr/stampa | London : , : IntechOpen, , [2022] |
| Descrizione fisica | 1 online resource (228 pages) : illustrations |
| Disciplina | 660.63 |
| Soggetto topico |
Oils and fats - Biotechnology
Oils and fats |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Essential Oils |
| Record Nr. | UNINA-9910688253203321 |
| London : , : IntechOpen, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Grasas y aceites : revista de información científica y técnica
| Grasas y aceites : revista de información científica y técnica |
| Pubbl/distr/stampa | Sevilla, : Instituto Especial de la Grasa y sus Derivados |
| Descrizione fisica | volumes : illustrations ; ; 28 cm |
| Disciplina | 665 |
| Soggetto topico |
Oils and fats - Spain
Oils and fats |
| Soggetto genere / forma | Periodicals. |
| ISSN | 1988-4214 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | spa |
| Altri titoli varianti |
International journal of fats and oils
Revista Grasas y Aceites |
| Record Nr. | UNISA-996198055203316 |
| Sevilla, : Instituto Especial de la Grasa y sus Derivados | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Grasas y aceites : revista de información científica y técnica
| Grasas y aceites : revista de información científica y técnica |
| Pubbl/distr/stampa | Sevilla, : Instituto Especial de la Grasa y sus Derivados |
| Descrizione fisica | volumes : illustrations ; ; 28 cm |
| Disciplina | 665 |
| Soggetto topico |
Oils and fats - Spain
Oils and fats |
| Soggetto genere / forma | Periodicals. |
| ISSN | 1988-4214 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | spa |
| Altri titoli varianti |
International journal of fats and oils
Revista Grasas y Aceites |
| Record Nr. | UNINA-9910134635303321 |
| Sevilla, : Instituto Especial de la Grasa y sus Derivados | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Inform
| Inform |
| Pubbl/distr/stampa | Champaign, Ill., : AOCS Press, 2000- |
| Descrizione fisica | 1 online resource |
| Disciplina | 665 |
| Soggetto topico |
Oils and fats
Oils Fats |
| Soggetto genere / forma | Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996335934303316 |
| Champaign, Ill., : AOCS Press, 2000- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Inform
| Inform |
| Pubbl/distr/stampa | Champaign, Ill., : AOCS Press, 2000- |
| Descrizione fisica | 1 online resource |
| Disciplina | 665 |
| Soggetto topico |
Oils and fats
Oils Fats |
| Soggetto genere / forma |
Periodical
Periodicals. |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910892817503321 |
| Champaign, Ill., : AOCS Press, 2000- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Oils and fats
(38)
- Fats (6)
- Food industry and trade (5)
- Huiles et graisses (4)
- Lipids (4)