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Biblioteca

MARC Lista (tabellare)
Advanced oil crop biorefineries [[electronic resource] /] / edited by Abbas Kazmi
Advanced oil crop biorefineries [[electronic resource] /] / edited by Abbas Kazmi
Pubbl/distr/stampa Cambridge, : RSC Pub., 2012
Descrizione fisica 1 online resource (337 p.)
Disciplina 662.88
Altri autori (Persone) KazmiAbbas
Collana RSC green chemistry
Soggetto topico Biomass energy
Oilseed plants - Biotechnology
Energy crops
Vegetable oils
Soggetto genere / forma Electronic books.
ISBN 1-62198-131-2
1-84973-273-6
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto i-iv; v-vi; vii-x; 1-47; 48-101; 102-165; 166-202; 203-279; 280-310; 311-326
Record Nr. UNINA-9910461727103321
Cambridge, : RSC Pub., 2012
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Advanced oil crop biorefineries [[electronic resource] /] / edited by Abbas Kazmi
Advanced oil crop biorefineries [[electronic resource] /] / edited by Abbas Kazmi
Pubbl/distr/stampa Cambridge, : RSC Pub., 2012
Descrizione fisica 1 online resource (337 p.)
Disciplina 662.88
Altri autori (Persone) KazmiAbbas
Collana RSC green chemistry
Soggetto topico Biomass energy
Oilseed plants - Biotechnology
Energy crops
Vegetable oils
ISBN 1-62198-131-2
1-84973-273-6
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto i-iv; v-vi; vii-x; 1-47; 48-101; 102-165; 166-202; 203-279; 280-310; 311-326
Record Nr. UNINA-9910789747303321
Cambridge, : RSC Pub., 2012
Materiale a stampa
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Green vegetable oil processing
Green vegetable oil processing
Pubbl/distr/stampa [Place of publication not identified], : AOCS Press, 2012
Disciplina 665
Soggetto topico Vegetable oils
Separation (Technology)
Sustainable engineering
Chemical & Materials Engineering
Engineering & Applied Sciences
Chemical Engineering
ISBN 1-61344-995-X
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Extrusion/expeller pressing as a means of processing "green oils and meals" -- Modern aqueous oil extraction : centrifugation systems for olive and avocado oils -- Aqueous extraction of corn oil after fermentation in the dry grind ethanol process -- Supercritical carbon dioxide extraction -- Drying and cooling collets from expanders with major energy savings -- Algae drying and extraction -- Enzymatic degumming -- Membrane degumming and refining -- Nano-neutralization -- Physical refining -- Hydrogenation -- Ice condensing vacuum systems for deodorizers for substantial energy savings -- Enzymatic interesterfication -- CLA production by photoisomerization of linoleic acid in linoleic acid rich oils.
Record Nr. UNINA-9911004710803321
[Place of publication not identified], : AOCS Press, 2012
Materiale a stampa
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Les Plantes Oléifères
Les Plantes Oléifères
Autore Tremblin Gérard
Edizione [1st ed.]
Pubbl/distr/stampa Les Ulis : , : EDP Sciences, , 2022
Descrizione fisica 1 online resource (112 pages)
Altri autori (Persone) MaroufAbderrazak
Collana Les Petits Cahiers de Biologie Végétale Appliquée Series
Soggetto topico Oilseed plants
Vegetable oils
ISBN 9782759832866
2759832864
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione fre
Nota di contenuto Page de titre -- Copyright -- Présentation -- Table des matières -- Introduction -- Partie 1. Arbres et les plantes oléifères arbustives -- L’amandier -- Caractéristiques botaniques -- Mode de culture -- Maladies, parasites et prédateurs -- Utilisations, atouts et valeurs nutritionnelles -- L’arganier -- Caractéristiques botaniques -- Mode de culture -- Maladies, parasites et prédateurs -- Utilisations, atouts et valeurs nutritionnelles -- Le cocotier -- Caractéristiques botaniques -- Mode de culture -- Maladies, parasites et prédateurs -- Utilisations, atouts et valeurs nutritionnelles -- Le noisetier -- Caractéristiques botaniques -- Mode de culture -- Maladies, parasites et prédateurs -- Utilisations, atouts et valeurs nutritionnelles -- Le noyer -- Caractéristiques botaniques -- Mode de culture -- Maladies, parasites et prédateurs
Record Nr. UNINA-9910984654903321
Tremblin Gérard  
Les Ulis : , : EDP Sciences, , 2022
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Lubricants from Renewable Feedstocks
Lubricants from Renewable Feedstocks
Autore Pradhan Subhalaxmi
Edizione [1st ed.]
Pubbl/distr/stampa Newark : , : John Wiley & Sons, Incorporated, , 2024
Descrizione fisica 1 online resource (514 pages)
Disciplina 621.89
Altri autori (Persone) PrasadLalit
MadankarChandu
NaikS. N
Soggetto topico Vegetable oils
Green chemistry
ISBN 9781394173037
1394173032
9781394173020
1394173024
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto CoverImage -- Series Page -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1 Prospectus of Renewable Resources for Lubricant Production -- Abbreviations -- 1.1 Introduction -- 1.2 History -- 1.3 Background of Biolubricants -- 1.4 Classification of Lubricants -- 1.4.1 Types of Base Oil Used -- 1.4.1.1 Synthetic Oils -- 1.4.1.2 Mineral Oil -- 1.4.1.3 Natural Oils -- 1.4.2 Physical State of Lubricant -- 1.5 Functions of a Good Lubricant -- 1.6 Renewable Sources for Biolubricant Manufacture -- 1.6.1 Jatropha Oil -- 1.6.2 Karanja Oil -- 1.6.3 Palm Oil -- 1.6.4 Rapeseed Oil -- 1.6.5 Castor Oil -- 1.6.6 Sunflower Oil -- 1.6.7 Soyabean Oil -- 1.6.8 Canola Oil -- 1.6.9 Coconut Oil -- 1.7 Physicochemical Properties of Bioderived Lubricants -- 1.7.1 Viscosity -- 1.7.2 Viscosity Index -- 1.7.3 Flash Point -- 1.7.4 Pour Point -- 1.7.5 Oxidation Stability -- 1.8 Chemical Modification of Vegetable Oils for Manufacturing Biobased Lubricants -- 1.8.1 Esterification/Transesterification -- 1.8.2 Partial/Selective Hydrogenation -- 1.8.3 Epoxidation -- 1.8.4 Estolide Formation/Oligomerization -- 1.8.5 Hydroformylation -- 1.8.6 Friedel Craft Alkylation -- 1.8.7 Ene-Reaction -- 1.8.8 Radical Addition Reaction -- 1.8.9 Acyloxylation -- 1.8.10 Metathesis -- 1.8.11 Advanced Raw Materials and Catalysts for Biolubricant Manufacture -- 1.8.11.1 Sesquiterpenes as Renewable Raw Materials for Base Oils -- 1.8.11.2 Iso-Stearic Acids -- 1.8.11.3 Enzymatic Catalyzed Biolubricants -- 1.8.11.4 Perfluoropolyalkylethers -- 1.8.11.5 Fatty Acid Isomerization Catalysts -- 1.9 Characteristics of Biobased Lubricants -- 1.9.1 Carbon Chain Length -- 1.9.2 Types of Fatty Acids -- 1.9.3 Polarity -- 1.10 Additives -- 1.10.1 Antioxidants -- 1.10.2 Detergents and Dispersants -- 1.10.3 Viscosity Modifiers -- 1.10.4 Nanoparticles -- 1.10.5 Pour Point Depressants.
1.10.6 Corrosion Inhibitors -- 1.10.7 Extreme Pressure Additives and Anti-Wear Additives -- 1.11 Biolubricant Applications -- 1.12 Biodegradability and Ecotoxicity of Biolubricants -- 1.13 New Technology Developed for Manufacture of Biolubricants Based on Renewable Resources -- 1.13.1 Waste Oil/Fats -- 1.13.2 Microalgae -- 1.13.3 Fish Oil -- 1.13.4 Genetically Modified Oils -- 1.13.5 Synthetic Esters -- 1.14 Merits and Demerits -- 1.15 Scope and Challenges -- 1.16 Conclusion -- References -- Chapter 2 Extraction of Ester-Based Biolubricants from Vegetable Oils -- 2.1 Introduction -- 2.2 Prospects of Vegetable Oils in Context of Lubricant -- 2.3 Edible Oils as Biolubricant -- 2.4 Nonedible Oils as Biolubricant -- 2.5 Physicochemical Properties of Oils to Act as Lubricant -- 2.5.1 Viscosity -- 2.5.2 Viscosity Index -- 2.5.3 Flash Point and Fire Point -- 2.5.4 Cloud Point and Pour Point -- 2.5.5 Oxidation Stability -- 2.6 Production Methodologies Involved in Ester-Based Lubricants -- 2.6.1 Base Catalyzed for Transesterification -- 2.6.2 Acid-Catalyzed Transesterification -- 2.6.3 Enzyme-Catalyzed Transesterification -- 2.7 Chemical Modification and Biodegradability of Vegetable Oils -- 2.7.1 Transesterification -- 2.7.2 Hydrogenation -- 2.7.3 Epoxidation -- 2.8 Characterization Techniques of Ester-Based Lubricants -- 2.9 Challenges and Shortcomings of Vegetable Oils as Biolubricants -- 2.10 Factors Affecting Biobased Lubricants -- 2.10.1 Free Fatty Acid Content in Vegetable Oil -- 2.10.2 Types of Alcohols -- 2.10.3 Types of Catalysts and Their Concentrations -- 2.10.4 Reaction Temperature and Rate of Reaction -- 2.10.5 Alcohol to Oil Ratio -- 2.11 Hydrolytic Stability and Low-Temperature Properties- Role of Additives or Nanomaterials in Improvement of these Properties -- 2.12 Economic and Environmental Acceptability of Ester-Based Lubricants.
2.13 Current Research and Development for Minimizing the Challenges -- 2.14 Conclusion -- References -- Chapter 3 Biobased Epoxide Lubricants -- 3.1 Introduction -- 3.2 Broad Categorization of Lubricants -- 3.2.1 Lubricating Oils or Liquid Lubricants -- 3.2.1.1 Animal and Vegetable Oils -- 3.2.1.2 Mineral or Petroleum-Based Oils -- 3.2.1.3 Blended Oils -- 3.2.2 Semisolid Lubricants or Greases -- 3.2.3 Solid Lubricants -- 3.3 Biobased Lubricants -- 3.3.1 Advantages -- 3.3.1.1 Low Toxicity -- 3.3.1.2 Spill Remediation -- 3.3.1.3 Superior Lubricity -- 3.3.1.4 Renewable and Farmer Friendly -- 3.3.2 Disadvantages -- 3.3.2.1 Oxidative Instability -- 3.3.2.2 High Pour Point -- 3.3.2.3 Price -- 3.3.2.4 Difficult to Recycle -- 3.4 Biobased Epoxide Lubricants -- 3.5 Modification and Application of Biobased Epoxy Lubricant -- 3.5.1 Biobased Epoxide-Diamine Coatings -- 3.5.2 Bio Oil as well as Biochar Loadings Over Epoxy Material -- 3.5.3 Lubricants Derived from Castor Oil's Fatty Acids with a Biobased Origin -- 3.5.4 Nanocomposites Toughened with Acrylated Epoxidized Castor Oil and Diglycidyl Ether of Bisphenol A -- 3.5.5 Passion Fruit as well as Moringa Oils and Their Epoxy-Based New Hydraulic Biolubricants -- 3.5.6 Biolubricants Originated from Enhanced Oxidation Stability of Waste Cooking Oil and Low-Temperature Properties: (2015) -- 3.5.7 Preparation and Tribological Studies of Green Lubricant Epoxidized Palm Stearin Methyl Ester -- 3.5.8 Preparation of Biolubricant Derived from Epoxy Canola Oil using Sulfated Ti-SBA-15 Catalyst -- 3.6 Physiochemical Characteristics of the Epoxide-Based Lubricants -- 3.6.1 Chemical Composition -- 3.6.2 Viscosity -- 3.6.3 Drop Point -- 3.6.4 Load-Carrying Capacity -- 3.6.5 Water Resistance -- 3.6.6 Corrosion Protection -- 3.6.7 Adhesion -- 3.6.8 Oxidation Stability -- 3.6.9 Standard for Validation.
3.7 Environmental Acceptability and Economic Importance -- 3.7.1 Environmental Acceptability -- 3.7.1.1 Renewable and Sustainable -- 3.7.1.2 Biodegradable -- 3.7.1.3 Lower Toxicity -- 3.7.2 Economic Importance -- 3.7.2.1 Energy Efficiency -- 3.7.2.2 Reduced Maintenance and Downtime -- 3.7.2.3 Market Opportunities -- 3.8 Future Prospects -- 3.9 Conclusion -- References -- Chapter 4 Biobased Hydrogenated Lubricants -- 4.1 Introduction -- 4.2 Different Types of Oil and Fats -- 4.2.1 Saturated Fats -- 4.2.2 Unsaturated Fats -- 4.2.3 Trans Fats -- 4.3 Processing Techniques for Oils and Fats -- 4.4 Microalgae Oils: Some Considerations as Lubricants -- 4.5 Hydrogenated and Hydrogenation Lubricants -- 4.5.1 Hydrogenation of Alkene -- 4.5.2 Use of Ru-Supported Catalysts for the Hydrotreatment of Waste Cooking Oil -- 4.5.3 Production of Hydrogenated Lubricants from Biomass -- 4.5.4 Factors Affecting Synthesis of Hydrogenated Lubricants -- 4.5.4.1 Feedstock Composition -- 4.5.4.2 Hydrogen Source and Pressure -- 4.5.4.3 Catalyst Type and Concentration -- 4.5.4.4 Temperature and Reaction Time -- 4.5.4.5 Posttreatment Processes -- 4.5.5 Applications of Hydrogenated Lubricants -- 4.5.5.1 Automotive Industry -- 4.5.5.2 Aerospace Industry -- 4.5.5.3 Industrial Machinery -- 4.5.5.4 Food Industry -- 4.5.5.5 Medical Industry -- 4.5.6 Industrial Application -- 4.5.6.1 Agriculture and Chemical Industries -- 4.5.6.2 Industries of Petroleum Refining -- 4.6 Lubricants -- 4.7 Types of Lubricants -- 4.7.1 Mineral Oil Lubricants -- 4.7.2 Synthetic Oil Lubricants -- 4.7.3 Biodegradable Lubricants -- 4.7.4 Vegetable Oil Lubricants -- 4.7.5 Silicone Lubricants -- 4.7.6 Grease Lubricants -- 4.7.7 Graphite Lubricants -- 4.7.8 Aqueous Lubricants -- 4.8 Biolubricant -- 4.8.1 Vegetable Oil-Based Biolubricants -- 4.8.2 Animal Fat-Based Biolubricants.
4.8.3 Synthetic Ester-Based Biolubricants -- 4.8.4 Polyalkylene Glycol (PAG)-Based Biolubricants -- 4.8.5 Water-Based Biolubricants -- 4.8.6 Biobased Hydraulic Fluids -- 4.9 Physicochemical Properties of Biolubricant and Reference Lubricant -- 4.9.1 Hydrolytic Stability -- 4.9.2 Viscosity -- 4.9.3 Thermooxidative Stability -- 4.9.4 Pour Point -- 4.9.5 Ecotoxicity -- 4.9.6 Biodegradability -- 4.9.7 Flash Point -- 4.9.8 Friction and Wear Properties -- 4.10 Catalyst -- 4.10.1 Homogeneous Catalysts -- 4.10.2 Heterogeneous Catalysts -- 4.11 Production of Biolubricant Using Conventional Catalyst -- 4.12 Transesterification of Vegetable Oils or Animal Fats -- 4.13 The Used Oil as Biolubricants -- 4.14 Using Additives to Enhance the Lubricant's Qualities -- 4.15 Applications -- 4.15.1 Food Processing -- 4.15.2 Marine Industry -- 4.15.3 Wind Turbines -- 4.15.4 Automotive Industry -- 4.15.5 Aerospace Industry -- 4.16 Use of Vegetable Oil without Modification -- 4.17 Reaction Pathways for Preparation of Biolubricants -- 4.18 Modifications -- 4.19 Production of Biolubricants -- 4.20 Biolubricants and the Environment -- 4.21 National Policy on Biofuels (2022 Amendment) -- 4.21.1 The National Policy on Biofuels has Undergone Significant Modifications, which have been Approved -- 4.21.2 Key Aspects of the Biofuels National Policy -- 4.21.3 Standards of Excellence and Ongoing Development for Biofuels -- 4.22 COVID-19 Impact on Biolubricants -- 4.22.1 Recent Development -- 4.22.2 Market Analysis and Size -- 4.22.3 Insights on the Market for Biolubricants -- 4.22.4 Segmentation and Market Scope -- 4.23 Conclusion -- 4.24 Future Prospects -- References -- Chapter 5 Microbial-Based Biolubricants -- Abbreviations -- 5.1 Introduction -- 5.2 Developmental Methods for Microbial-Based Biolubricants -- 5.2.1 Microbial Feasibility for Biolubricant Production.
5.2.2 Biolubricant Production by Esterification and Transesterification Processes.
Record Nr. UNINA-9911019653903321
Pradhan Subhalaxmi  
Newark : , : John Wiley & Sons, Incorporated, , 2024
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Practical guide for vegetable oil processing
Practical guide for vegetable oil processing
Autore Gupta Monoj K
Pubbl/distr/stampa [Place of publication not identified], : AOCS Press, 2008
Disciplina 664/.36
Soggetto topico Oils and fats, Edible - Industrial applications
Food industry and trade - Industrial applications
Vegetable oils
Vegetable oil industry
Chemical & Materials Engineering
Engineering & Applied Sciences
Chemical Engineering
ISBN 1-68015-977-1
1-63067-024-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Basic oil chemistry -- Crude oil receiving and storage -- De-gumming and acid-pretreatment of the crude oil -- Refining methods of refining water washing acidulation of the soap stock -- Pre-bleaching -- Solids content modification -- Post-bleaching -- Winterization -- Base stock formulation for margarine and shortening -- Deodorization -- Quality assurance -- Insight to oil quality management -- Finished product storage -- Product shipment -- Familiarization with processing equipment and its functions.
Record Nr. UNINA-9911007291303321
Gupta Monoj K  
[Place of publication not identified], : AOCS Press, 2008
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Unsaponifiable matter in plant seed oils / / Didier Fontanel
Unsaponifiable matter in plant seed oils / / Didier Fontanel
Autore Fontanel Didier
Edizione [1st ed. 2013.]
Pubbl/distr/stampa Berlin ; ; Heidelberg, : Springer-Verlag, 2013
Descrizione fisica 1 online resource (x, 366 pages) : illustrations
Disciplina 665.35
Collana Gale eBooks
Soggetto topico Vegetable oils
Botanical chemistry
ISBN 3-642-35710-5
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Introduction -- Total content of unsaponifiable matter and content of corresponding chemical families in various plant seed oils: Species A to B -- Total content of unsaponifiable matter and content of corresponding chemical families in various plant seed oils: Species C -- Total content of unsaponifiable matter and content of corresponding chemical families in various plant seed oils: Species D to K -- Total content of unsaponifiable matter and content of corresponding chemical families in various plant seed oils: Species L to N -- Total content of unsaponifiable matter and content of corresponding chemical families in various plant seed oils: Species O to Q -- Total content of unsaponifiable matter and content of corresponding chemical families in various plant seed oils: Species R to Z -- Exceptionally high content of unsaponifiable matter in plant species with high fat content -- Structures of chemical constituents listed, ordered by family -- Synopsis of species names.
Record Nr. UNINA-9910437819503321
Fontanel Didier  
Berlin ; ; Heidelberg, : Springer-Verlag, 2013
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Vegetable oils in food technology [[electronic resource] ] : composition, properties and uses / / edited by Frank D. Gunstone
Vegetable oils in food technology [[electronic resource] ] : composition, properties and uses / / edited by Frank D. Gunstone
Edizione [2nd ed.]
Pubbl/distr/stampa Hoboken, : Wiley-Blackwell, c2011
Descrizione fisica 1 online resource (378 p.)
Disciplina 664.3
664/.3
Altri autori (Persone) GunstoneF. D
Soggetto topico Vegetable oils
Food industry and trade
Soggetto genere / forma Electronic books.
ISBN 1-283-40717-5
9786613407177
1-4443-3990-7
1-4443-3992-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Vegetable 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
1.3.1 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
2.4.2 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
3.3.1 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
3.5.2 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
4.2.2 Fatty acid composition of canola oil
Record Nr. UNINA-9910130880003321
Hoboken, : Wiley-Blackwell, c2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Vegetable oils in food technology [[electronic resource] ] : composition, properties and uses / / edited by Frank D. Gunstone
Vegetable oils in food technology [[electronic resource] ] : composition, properties and uses / / edited by Frank D. Gunstone
Edizione [2nd ed.]
Pubbl/distr/stampa Hoboken, : Wiley-Blackwell, c2011
Descrizione fisica 1 online resource (378 p.)
Disciplina 664.3
664/.3
Altri autori (Persone) GunstoneF. D
Soggetto topico Vegetable oils
Food industry and trade
ISBN 1-283-40717-5
9786613407177
1-4443-3990-7
1-4443-3992-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Vegetable 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
1.3.1 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
2.4.2 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
3.3.1 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
3.5.2 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
4.2.2 Fatty acid composition of canola oil
Record Nr. UNINA-9910829925103321
Hoboken, : Wiley-Blackwell, c2011
Materiale a stampa
Lo trovi qui: Univ. Federico II
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Vegetable oils in food technology : composition, properties and uses / / edited by Frank D. Gunstone
Vegetable oils in food technology : composition, properties and uses / / edited by Frank D. Gunstone
Edizione [2nd ed.]
Pubbl/distr/stampa Hoboken, : Wiley-Blackwell, c2011
Descrizione fisica 1 online resource (378 p.)
Disciplina 664/.3
Altri autori (Persone) GunstoneF. D
Soggetto topico Vegetable oils
Food industry and trade
ISBN 1-283-40717-5
9786613407177
1-4443-3990-7
1-4443-3992-3
Formato Materiale a stampa
Livello bibliografico Monografia
Lingua di pubblicazione eng
Nota di contenuto Vegetable 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
1.3.1 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
2.4.2 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
3.3.1 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
3.5.2 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
4.2.2 Fatty acid composition of canola oil
Record Nr. UNINA-9911019146303321
Hoboken, : Wiley-Blackwell, c2011
Materiale a stampa
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