ABSTRACT

""Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition.

chapter 2|32 pages

Major Sources of Lipids

ByFrank D. Gunstone

chapter 3|28 pages

Phospholipids

ByMichael Schneider

chapter 4|34 pages

Lipids and Nutrition

ByMichael I. Gurr

chapter 6|31 pages

Refining

ByDavid A. Allen

chapter 8|24 pages

Fractionation

ByRalph E. Timms

chapter 10|39 pages

Hydrogenation of Edible Oils

Technology and Applications
ByWicher T. Koetsier

chapter 12|26 pages

Ice Cream

ByH. Douglas Goff

chapter 13|14 pages

Cream Alternatives

ByIain J. Campbell, Malcolm G. Jones

chapter 15|42 pages

Chocolate and Confectionery Fats

ByFred B. Padley

chapter 16|19 pages

Frying Oils and Salad Oils

ByTimothy L. Mounts

chapter 18|20 pages

Spray Processing of Fat-Containing Foodstuffs

Spray Drying and Cooling
ByKeith Masters

chapter 19|20 pages

Low Calorie Fats

Spray Drying and Cooling
ByJohn W. Finley, A. McDonald, L. P. Klemann

chapter 20|14 pages

Food Emulsifiers

ByNiels Krog

chapter 23|30 pages

Anionic Detergents

ByMaurice R. Porter

chapter 24|23 pages

Cationic Surfactants

ByAlan D. James

chapter 25|62 pages

Nonionic Surfactants

ByGuido Bognolo

chapter 26|15 pages

Lipids

Their Use in Personal Care Products
ByKeith Coupland, Julie A. Nichols

chapter 28|22 pages

Lubricants

ByTheo Mang

chapter 29|11 pages

Epoxidized Oils

ByFrank D. Gunstone

chapter 30|15 pages

Biofuels

ByY. M. Choo, A. N. Ma, A. S. H. Ong

chapter 31|9 pages

Products from Castor Oil

Past, Present, and Future
ByHenri-Jean Caupin

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