Title:
Bailey's industrial oil and fat products
Edition:
6th ed
Publication Information:
Hoboken, NJ : John Wiley & Sons, 2005
Physical Description:
6v.
ISBN:
9780471384601
9780471385523
9780471385516
9780471385509
9780471385493
9780471385486
9780471385462
Subject Term:
Added Author:
Available:*
Library | Item Barcode | Call Number | Material Type | Item Category 1 | Status |
|---|---|---|---|---|---|
Searching... | 30000003590233 | TP670 S52 2005 v.5 | Open Access Book | Book | Searching... |
Searching... | 30000003590399 | TP670 S52 2005 issue.1 | Open Access Book | Great Book | Searching... |
Searching... | 30000003590357 | TP670 S52 2005 issue.2 | Open Access Book | Great Book | Searching... |
Searching... | 30000003590316 | TP670 S52 2005 issue.3 | Open Access Book | Great Book | Searching... |
Searching... | 30000003590274 | TP670 S52 2005 issue.4 | Open Access Book | Great Book | Searching... |
Searching... | 30000003590191 | TP670 S52 2005 issue.6 | Open Access Book | Great Book | Searching... |
On Order
Summary
Summary
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. This sixth edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self-contained index for that particular volume.
Author Notes
Professor Fereidoon Shahidi , Department of Biochemistry, Memorial University of Newfoundland, Canada.
Table of Contents
| Volume 1 Edible Oil and Fat Products: Chemistry, Properties, and Health Effects |
| 1 Chemistry of Fatty AcidsCharlie Scrimgeour |
| 2 Crystallization of Fats and OilsSerpil Metin and Richard W. Hartel |
| 3 Polymorphism in Fats and OilsKiyotaka Sato and Satoru Ueno |
| 4 Fat Crystal NetworksGeoffrey G. Rye and Jerrold W. Litwinenko and Alejandro G. Marangoni |
| 5 Animal FatsMichael J. Haas |
| 6 Vegetable OilsFrank D. Gunstone |
| 7 Lipid Oxidation: Theoretical AspectsK. M. Schaich |
| 8 Lipid Oxidation: Measurement MethodsFereidoon Shahidi and Ying Zhong |
| 9 Flavor Components of Fats and OilsChi-Tang Ho and Fereidoon Shahidi |
| 10 Flavor and Sensory AspectsLinda J. Malcolmson |
| 11 Antioxidants: Science, Technology, and ApplicationsP. K. J. P. D. Wanasundara and F. Shahidi |
| 12 Antioxidants: Regulatory StatusFereidoon Shahidi and Ying Zhong |
| 13 Toxicity and Safety of Fats and OilsDavid D. Kitts |
| 14 Quality Assurance of Fats and OilsFereidoon Shahidi |
| 15 Dietary Lipids and HealthBruce A. Watkins and Yong Li and Bernhard Hennig and Michal Toborek |
| Index |
| Volume 2 Edible Oil and Fat Products: Edible Oils |
| 1 ButterDavid Hettinga |
| 2 Canola OilR. Przybylski and T. Mag and N.A.M. Eskin and B.E. McDonald |
| 3 Coconut OilElias C. Canapi and Yvonne T. V. Agustin and Evangekube A. Moro and Economico Pedrosa, Jr. and Mar&A?acute;a J. Bendaño |
| 4 Corn OilRobert A. Moreau |
| 5 Cottonseed OilRichard D. O'Brien and Lynn A. Jones and C. Clay King and Phillip J. Wakelyn and Peter J. Wan |
| 6 Flax Oil and High Linolenic OilsRoman Przybylski |
| 7 Olive OilDavid Firestone |
| 8 Palm OilYusof Basiron |
| 9 Peanut OilHarold E. Pattee |
| 10 Rice Bran OilFrank T. Orthoefer |
| 11 Safflower OilJoseph Smith |
| 12 Sesame OilLucy Sun Hwang |
| 13 Soybean OilEarl G. Hammond and Lawrence A. Johnson and Caiping Su and Tong Wang and Pamela J. White |
| 14 Sunflower OilMaria A. Grompone |
| Index |
| Volume 3 Edible Oil and Fat Products: Specialty Oils and Oil Products |
| 1 Conjugated Linoleic Acid OilsRakesh Kapoor and Martin Reaney and Neil D. Westcott |
| 2 DiacylglycerolsBrent D. Flickinger and Noboru Matsuo |
| 3 Citrus Oils and EssencesFereidoon Shahidi and Ying Zhong |
| 4 Gamma Linolenic Acid OilsRakesh Kapoor and Harikumar Nair |
| 5 Oils from MicroorganismsJames P. Wynn and Colin Ratledge |
| 6 Transgenic OilsThomas A. McKeon |
| 7 Tree Nut OilsFereidoon Shahidi and Homan Miraliakbari |
| 8 Germ Oils from Different SourcesNurhan Turgut Dunford |
| 9 Oils from Herbs, Spices, and Fruit SeedsLiangli (Lucy) Yu and John W. Parry and Kequan Zhou |
| 10 Marine Mammal OilsFereidoon Shahidi and Ying Zhong |
| 11 Fish OilsR. G. Ackman |
| 12 Minor Components of Fats and OilsAfaf Kamal-Eldin |
| 13 LecithinsBernard F. Szuhaj |
| 14 Lipid EmulsionsD. Julian McClements and Jochen Weiss |
| 15 Dietary Fat SubstitutesS. P. J. Namal Senanayake and Fereidoon Shahidi |
| 16 Structural Effects on Absorption, Metabolism, and Health Effects of LipidsArmand B. Christophe |
| 17 Modification of Fats and Oils via Chemical and Enzymatic MethodsS. P. J. Namal Senanayake and Fereidoon Shahidi |
| 18 Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By-ProductsUdaya N. Wanasundara and P. K. J. P. D. Wanasundara and Fereidoon Shahidi |
| Index |
| Volume 4 Edible Oil and Fat Products: Products and Applications |
| 1 Frying OilsMonoj K. Gupta |
| 2 Margarines and SpreadsMichael M. Chrysan |
| 3 Shortenings: Science and TechnologyDouglas J. Metzroth |
| 4 Shortenings: Types and FormulationsRichard D. O'Brien |
| 5 Confectionery LipidsVijai K.S. Shukla |
| 6 Cooking Oils, Salad Oils, and DressingsSteven E. Hill and R. G. Krishnamu |
