Books by F Shahidi

Seit der Erstveröffentlichung im Jahr 1945 ist der Bailey?s das Standardwerk der Lebensmittelchemie und Verarbeitungstechnik im Hinblick auf essbare Öle und nicht essbare Produkte aus Ölen.Die 7. Auflage dieses umfassenden Fachbuchs zur Verarbeitung von Ölen und Fetten wurde vollständig aktualisiert und überarbeitet. Es befasst sich mit den neuesten Trends in der Industrie und technischen Entwicklungen. Aus den 75 Kapiteln und sechs Bänden der 6. Auflage (aus dem Jahr 2005) wurden 114 Kapitel und sieben Bände, darunter ein ganz neuer Band zu Lipiden und Gesundheit. Der Schwerpunkt liegt zunehmend auf der Verbindung zwischen Ernährung und Gesundheit und der Bekämpfung chronischer Gesundheitsstörungen durch gesündere Lebensmittel.Neue Inhalte beziehen sich u. a. auf polare Lipide, die Analyse von Lipid-Triglyzeriden, Camelina und andere Alpha-Linolensäure-Ölen, mittelkettige Öle, Sterine und Wachse, Fette und Öle in Fischfutter, neue Zero-Trans-Formulierungen und marine Öle als Biodiesel.

Features coverage of edible fats and oils. This edition consists of six volumes: five volumes on edible oils and fats, with one volume devoted to nonedible products from oils and fats. It also includes topics such as: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production.

Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the non edible byproducts derived from oils. This sixth edition features coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds.

Part of a series which features coverage of edible fats and oils, and oils and oilseeds. This title includes topics such as: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production.

Features coverage of edible fats and oils. This edition consists of six volumes: five volumes on edible oils and fats, with one volume devoted to nonedible products from oils and fats. It also includes topics such as: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production.

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds.

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds.

First published in 1945, Bailey's has now become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. Every important topic related to the oil and fat industry, including product, process, technology and byproduct can be found in Bailey's.