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Cover Art
PRINTED BOOKS
Author O'Brien, R. D. (Richard D.)

Title Fats and oils : formulating and processing for applications / by Richard D. O'Brien.

Published Boca Raton, FL : CRC Press, 2003.

Copies

Location Call No. Status
 UniM ERC  664.3 OBRI    AVAILABLE
Edition 2nd ed.
Physical description 592 pages ; 25 cm
Bibliography Includes bibliographical references and index.
Contents Chapter 1 Raw Materials 1 -- 1.2 Sources of Fats and Oils 1 -- 1.3 Vegetable Oil Yields 2 -- 1.4 Availability of Fats and Oils 3 -- 1.5 U.S. Utilization of Edible Fats and Oils 4 -- 1.6 Characterization of Fats and Oils 6 -- 1.7 Genetically Modified Vegetable Oils 10 -- 1.8 Soybean Oil 12 -- 1.9 Cottonseed Oil 15 -- 1.10 Peanut Oil 18 -- 1.11 Corn Oil 21 -- 1.12 Sunflower Oil 23 -- 1.13 High-Oleic Sunflower Oil 27 -- 1.14 Safflower Oil 28 -- 1.15 High-Oleic Safflower Oil 30 -- 1.16 Canola Oil 31 -- 1.17 Olive Oil 34 -- 1.18 Palm Oil 37 -- 1.19 Coconut Oil 40 -- 1.20 Palm Kernel Oil 42 -- 1.21 Lard 44 -- 1.22 Tallow 46 -- 1.23 Milk Fat 48 -- Chapter 2 Fats and Oils Processing 57 -- 2.2 Fats and Oils Recovery 58 -- 2.3 Refining Systems 63 -- 2.4 Physical Refining 64 -- 2.5 Chemical Refining 70 -- 2.6 Prebleaching 83 -- 2.7 Hydrogenation 92 -- 2.8 Postbleaching 104 -- 2.9 Interesterification 105 -- 2.10 Winterization 114 -- 2.11 Dewaxing 119 -- 2.12 Fractionation 121 -- 2.13 Esterification or Alcoholysis 124 -- 2.14 Blending 131 -- 2.15 Deodorization 132 -- 2.16 Finished Fats and Oils Handling 142 -- 2.17 Plasticization 148 -- 2.18 Flaking 163 -- 2.19 Powdered and Beaded Fats 165 -- 2.20 Salad and Cooking Oils Packaging 167 -- 2.21 Bulk Oil Shipments 167 -- Chapter 3 Fats and Oils Analysis 175 -- 3.2 Nonfatty Impurities 176 -- 3.3 Melting, Solidification, and Consistency 179 -- 3.4 Composition Analysis 186 -- 3.5 Flavor, Rancidity, and Stability 192 -- 3.6 Color and Appearance 199 -- 3.7 Refining and Bleaching 202 -- 3.8 Performance Testing 204 -- 3.9 Nonstandardized Methods 209 -- Chapter 4 Fats and Oils Formulation 235 -- 4.2 Source Oils and Fats Characteristics 237 -- 4.3 Palatability 242 -- 4.4 Physical Characteristics 248 -- 4.5 Hydrogenated Basestock System 255 -- 4.6 Solids/Liquids Characteristics 257 -- 4.7 Reduced and Trans-Free Formulation 265 -- 4.8 Emulsification 267 -- 4.9 Product Development 279 -- 4.10 Source Oils and Fats Interchangeability 285 -- Chapter 5 Shortening Types 291 -- 5.2 Plasticized Shortening Applications 299 -- 5.3 Liquid Shortening Applications 300 -- 5.4 Flakes, Chips, and Powdered Shortening Applications 301 -- Chapter 6 Baking Shortenings 305 -- 6.2 All-Purpose Shortenings 307 -- 6.3 Emulsified All-Purpose Shortening 310 -- 6.4 Retail Cake Mix Shortenings 312 -- 6.5 Specialty Bakery-Cake Shortenings 315 -- 6.6 Liquid Cake Shortening 315 -- 6.7 Icing and Filling Shortenings 317 -- 6.8 Icing Stabilizers 319 -- 6.9 Bread Shortening 320 -- 6.10 Liquid Bread Shortenings 322 -- 6.11 Sweet Yeast-Raised Dough Shortenings 324 -- 6.12 Cookie Shortenings 325 -- 6.13 Cookie Filler Shortenings 325 -- 6.14 Pie Crust Shortenings 327 -- 6.15 Biscuit Shortenings 328 -- 6.16 Danish Pastry Roll-In Shortenings 330 -- 6.17 Puff Paste Roll-In Shortening 332 -- 6.18 Shortening Chips 335 -- 6.19 Cracker Shortenings 336 -- Chapter 7 Frying Shortenings 339 -- 7.2 Frying Shortening Additives 342 -- 7.3 Selection of Frying Shortening 344 -- 7.4 Shortening Applications for Foodservice Deep-fat Frying 347 -- 7.5 Foodservice Pan and Grill Shortenings 351 -- 7.6 Bakery Frying Shortening Applications 354 -- 7.7 Snack Frying Shortening Applications 358 -- Chapter 8 Dairy Analog Shortenings 363 -- 8.2 Nondairy Creamer Shortenings 364 -- 8.3 Whipped Topping Shortenings 367 -- 8.4 Cheese Analog Shortening 369 -- 8.5 Frozen Dessert or Mellorine 370 -- 8.6 Sour Cream Analog and Dip Bases 371 -- 8.7 Fluid Milk Analogs 372 -- 8.8 Sweetened Condensed Milk Analogs 372 -- Chapter 9 Household Shortenings 375 -- 9.2 Household Shortening Development 375 -- 9.3 Household Shortening Product Requirements 377 -- 9.4 Household Shortening Formulation 378 -- 9.5 Household Shortening Plasticization 380 -- 9.6 Household Shortening Packaging 381 -- Chapter 10 Margarine 383 -- 10.2 Margarine Development 383 -- 10.3 Margarine Formulation 388 -- 10.4 Consumer Margarine Oil Formulations 391 -- 10.5 Industrial Margarine Formulations 394 -- 10.6 Spread Formulations 395 -- 10.7 Margarine and Spread Preparation 396 -- Chapter 11 Liquid Oils 401 -- 11.2 Development of Liquid Oils 402 -- 11.3 Cooking and Salad Oil Sources 404 -- 11.4 Retail Consumer Oils 407 -- 11.5 Industrial Salad Oil Applications 408 -- 11.6 Mayonnaise 408 -- 11.7 Spoonable Salad Dressing 413 -- 11.8 Pourable Salad Dressings 415 -- 11.9 High-Stability Oils 416 -- Chapter 12 Quality Management 421 -- 12.2 Operating Standards 422 -- 12.3 Specifications 422 -- 12.4 Procedures 434 -- 12.5 Methods 446 -- 12.6 Process Control 449 -- Chapter 13 Troubleshooting 477 -- 13.2 Process Troubleshooting 479 -- 13.3 Shortening Applications 539 -- 13.4 Margarine and Spread Products 553 -- 13.5 Quality Management 556.
Subject Oils and fats, Edible.
ISBN 0849315999 (alk. paper)