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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
02/08/2006 |
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Data da última atualização: |
06/06/2012 |
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Autoria: |
SHAHIDI, F. (Ed.). |
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Título: |
Bailey's industrial oil and fat products. |
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Edição: |
6th ed. |
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Ano de publicação: |
2005 |
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Fonte/Imprenta: |
New Jersey: Wiley-Interscience, 2005. |
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Volume: |
6 v. |
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ISBN: |
0-471-38460-7 |
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Idioma: |
Inglês |
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Conteúdo: |
Volume 1: Edible Oil & Fat Products: Chemistry, Properties, and Health Effects.
Chapter 1 Chemistry of Fatty Acids
Chapter 2 Crystallization of Fats and Oils
Chapter 3 Polymorphism in Fats and Oils
Chapter 4 Fat Crystal Networks
Chapter 5 Animal Fats
Chapter 6 Vegetable Oils
Chapter 7 Lipid Oxidation: Theoretical Aspects
Chapter 8 Lipid Oxidation: Measurement Methods
Chapter 9 Flavor Components of Fats and Oils
Chapter 10 Flavor and Sensory Aspects
Chapter 11 Antioxidants: Science, Technology, and Applications
Chapter 12 Antioxidants: Regulatory Status
Chapter 13 Toxicity and Safety of Fats and Oils
Chapter 14 Quality Assurance of Fats and Oils
Chapter 15 Dietary Lipids and Health
Volume 2: Edible Oil & Fat Products: Edible Oils
Chapter 1 Butter
Chapter 2 Canola Oil
Chapter 3 Coconut Oil
Chapter 4 Corn Oil
Chapter 5 Cottonseed Oil
Chapter 6 Flax Oil and High Linolenic Oils
Chapter 7 Olive Oil
Chapter 8 Palm Oil
Chapter 9 Peanut Oil
Chapter 10 Rice Bran Oil
Chapter 11 Safflower Oil
Chapter 12 Sesame Oil
Chapter 13 Soybean Oil
Chapter 14 Sunflower Oil
Volume 3: Edible Oil & Fat Products: Specialty Oils and Oil Products
Chapter 1 Conjugated Linoleic Acid Oils
Chapter 2 Diacylglycerols
Chapter 3 Citrus Oils and Essences
Chapter 4 Gamma Linolenic Acid Oils
Chapter 5 Oils from Microorganisms
Chapter 6 Transgenic Oils
Chapter 7 Tree Nut Oils
Chapter 8 Germ Oils from Different Sources
Chapter 9 Oils from Herbs, Spices, and Fruit Seeds
Chapter 10 Marine Mammal Oils
Chapter 11 Fish Oils
Chapter 12 Minor Components of Fats and Oils
Chapter 13 Lecithins
Chapter 14 Lipid Emulsions
Chapter 15 Dietary Fat Substitutes
Chapter 16 Structural Effects on Absorption, Metabolism, and Health Effects of Lipids
Chapter 17 Modification of Fats and Oils via Chemical and Enzymatic Methods
Chapter 18 Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By-Products
Volume 4: Edible Oil & Fat Products: Products and Applications
Chapter 1 Frying Oils
Chapter 2 Margarines and Spreads
Chapter 3 Shortenings: Science and Technology
Chapter 4 Shortenings: Types and Formulations
Chapter 5 Confectionery Lipids
Chapter 6 Cooking Oils, Salad Oils, and Dressings
Chapter 7 Fats and Oils in Bakery Products
Chapter 8 Emulsifiers for the Food Industry
Chapter 9 Frying of Foods and Snack Food Production
Chapter 10 Fats and Oils in Feedstuffs and Pet Foods
Chapter 11 By-Product Utilization
Chapter 12 Environmental Impact and Waste Management
Volume 5: Edible Oil & Fat Products: Processing Technologies
Chapter 1 A Primer on Oils Processing Technology
Chapter 2 Oil Extraction
Chapter 3 Recovery of Oils and Fats from Oilseeds and Fatty Materials
Chapter 4 Storage, Handling, and Transport of Oils and Fats
Chapter 5 Packaging
Chapter 6 Adsorptive Separation of Oils
Chapter 7 Bleaching
Chapter 8 Deodorization
Chapter 9 Hydrogenation: Processing Technologies
Chapter 10 Supercritical Technologies for Further Processing of Edible Oils
Chapter 11 Membrane Processing of Fats and Oils
Chapter 12 Margarine Processing Plants and Equipment
Chapter 13 Extrusion Processing of Oilseed Meals for Food and Feed Production
Volume 6: Industrial and Nonedible Products from Oils and Fats
Chapter 1 Fatty Acids and Derivatives from Coconut Oil
Chapter 2 Rendering
Chapter 3 Soaps
Chapter 4 Detergents and Detergency
Chapter 5 Glycerine
Chapter 6 Vegetable Oils as Biodiesel
Chapter 7 Vegetable Oils as Lubricants, Hydraulic Fluids, and Inks
Chapter 8 Vegetable Oils in Production of Polymers and Plastics
Chapter 9 Paints, Varnishes, and Related Products
Chapter 10 Leather and Textile Uses of Fats and Oils
Chapter 11 Edible Films and Coatings from Soybean and Other Protein Sources
Chapter 12 Pharmaceutical and Cosmetic Use of Lipids MenosVolume 1: Edible Oil & Fat Products: Chemistry, Properties, and Health Effects.
Chapter 1 Chemistry of Fatty Acids
Chapter 2 Crystallization of Fats and Oils
Chapter 3 Polymorphism in Fats and Oils
Chapter 4 Fat Crystal Networks
Chapter 5 Animal Fats
Chapter 6 Vegetable Oils
Chapter 7 Lipid Oxidation: Theoretical Aspects
Chapter 8 Lipid Oxidation: Measurement Methods
Chapter 9 Flavor Components of Fats and Oils
Chapter 10 Flavor and Sensory Aspects
Chapter 11 Antioxidants: Science, Technology, and Applications
Chapter 12 Antioxidants: Regulatory Status
Chapter 13 Toxicity and Safety of Fats and Oils
Chapter 14 Quality Assurance of Fats and Oils
Chapter 15 Dietary Lipids and Health
Volume 2: Edible Oil & Fat Products: Edible Oils
Chapter 1 Butter
Chapter 2 Canola Oil
Chapter 3 Coconut Oil
Chapter 4 Corn Oil
Chapter 5 Cottonseed Oil
Chapter 6 Flax Oil and High Linolenic Oils
Chapter 7 Olive Oil
Chapter 8 Palm Oil
Chapter 9 Peanut Oil
Chapter 10 Rice Bran Oil
Chapter 11 Safflower Oil
Chapter 12 Sesame Oil
Chapter 13 Soybean Oil
Chapter 14 Sunflower Oil
Volume 3: Edible Oil & Fat Products: Specialty Oils and Oil Products
Chapter 1 Conjugated Linoleic Acid Oils
Chapter 2 Diacylglycerols
Chapter 3 Citrus Oils and Essences
Chapter 4 Gamma Linolenic Acid Oils
Chapter 5 Oils fro... Mostrar Tudo |
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Palavras-Chave: |
Óleos e gorduras. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 04684nam a2200169 a 4500
001 1416223
005 2012-06-06
008 2005 bl uuuu 00u1 u #d
020 $a0-471-38460-7
100 1 $aSHAHIDI, F. (Ed.).
245 $aBailey's industrial oil and fat products.
250 $a6th ed.
260 $aNew Jersey: Wiley-Interscience$c2005
300 $a6 v.
490 $v6 v.
520 $aVolume 1: Edible Oil & Fat Products: Chemistry, Properties, and Health Effects. Chapter 1 Chemistry of Fatty Acids Chapter 2 Crystallization of Fats and Oils Chapter 3 Polymorphism in Fats and Oils Chapter 4 Fat Crystal Networks Chapter 5 Animal Fats Chapter 6 Vegetable Oils Chapter 7 Lipid Oxidation: Theoretical Aspects Chapter 8 Lipid Oxidation: Measurement Methods Chapter 9 Flavor Components of Fats and Oils Chapter 10 Flavor and Sensory Aspects Chapter 11 Antioxidants: Science, Technology, and Applications Chapter 12 Antioxidants: Regulatory Status Chapter 13 Toxicity and Safety of Fats and Oils Chapter 14 Quality Assurance of Fats and Oils Chapter 15 Dietary Lipids and Health Volume 2: Edible Oil & Fat Products: Edible Oils Chapter 1 Butter Chapter 2 Canola Oil Chapter 3 Coconut Oil Chapter 4 Corn Oil Chapter 5 Cottonseed Oil Chapter 6 Flax Oil and High Linolenic Oils Chapter 7 Olive Oil Chapter 8 Palm Oil Chapter 9 Peanut Oil Chapter 10 Rice Bran Oil Chapter 11 Safflower Oil Chapter 12 Sesame Oil Chapter 13 Soybean Oil Chapter 14 Sunflower Oil Volume 3: Edible Oil & Fat Products: Specialty Oils and Oil Products Chapter 1 Conjugated Linoleic Acid Oils Chapter 2 Diacylglycerols Chapter 3 Citrus Oils and Essences Chapter 4 Gamma Linolenic Acid Oils Chapter 5 Oils from Microorganisms Chapter 6 Transgenic Oils Chapter 7 Tree Nut Oils Chapter 8 Germ Oils from Different Sources Chapter 9 Oils from Herbs, Spices, and Fruit Seeds Chapter 10 Marine Mammal Oils Chapter 11 Fish Oils Chapter 12 Minor Components of Fats and Oils Chapter 13 Lecithins Chapter 14 Lipid Emulsions Chapter 15 Dietary Fat Substitutes Chapter 16 Structural Effects on Absorption, Metabolism, and Health Effects of Lipids Chapter 17 Modification of Fats and Oils via Chemical and Enzymatic Methods Chapter 18 Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By-Products Volume 4: Edible Oil & Fat Products: Products and Applications Chapter 1 Frying Oils Chapter 2 Margarines and Spreads Chapter 3 Shortenings: Science and Technology Chapter 4 Shortenings: Types and Formulations Chapter 5 Confectionery Lipids Chapter 6 Cooking Oils, Salad Oils, and Dressings Chapter 7 Fats and Oils in Bakery Products Chapter 8 Emulsifiers for the Food Industry Chapter 9 Frying of Foods and Snack Food Production Chapter 10 Fats and Oils in Feedstuffs and Pet Foods Chapter 11 By-Product Utilization Chapter 12 Environmental Impact and Waste Management Volume 5: Edible Oil & Fat Products: Processing Technologies Chapter 1 A Primer on Oils Processing Technology Chapter 2 Oil Extraction Chapter 3 Recovery of Oils and Fats from Oilseeds and Fatty Materials Chapter 4 Storage, Handling, and Transport of Oils and Fats Chapter 5 Packaging Chapter 6 Adsorptive Separation of Oils Chapter 7 Bleaching Chapter 8 Deodorization Chapter 9 Hydrogenation: Processing Technologies Chapter 10 Supercritical Technologies for Further Processing of Edible Oils Chapter 11 Membrane Processing of Fats and Oils Chapter 12 Margarine Processing Plants and Equipment Chapter 13 Extrusion Processing of Oilseed Meals for Food and Feed Production Volume 6: Industrial and Nonedible Products from Oils and Fats Chapter 1 Fatty Acids and Derivatives from Coconut Oil Chapter 2 Rendering Chapter 3 Soaps Chapter 4 Detergents and Detergency Chapter 5 Glycerine Chapter 6 Vegetable Oils as Biodiesel Chapter 7 Vegetable Oils as Lubricants, Hydraulic Fluids, and Inks Chapter 8 Vegetable Oils in Production of Polymers and Plastics Chapter 9 Paints, Varnishes, and Related Products Chapter 10 Leather and Textile Uses of Fats and Oils Chapter 11 Edible Films and Coatings from Soybean and Other Protein Sources Chapter 12 Pharmaceutical and Cosmetic Use of Lipids
653 $aÓleos e gorduras
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 7 | |
| 3. |  | CAMARGO, A. C. de; BIASOTO, A. C. T.; SCHWEMBER, A. R.; GRANADO, D.; RASERA, G. B.; FRANCHIN, M.; ROSALEN, P. L.; ALENCAR, S. M.; SHAHIDI, F. Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-KB using phenolic compounds from grape by-products. Food Chemistry, v. 290, p. 229-238, 2019.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Semiárido. |
|    |
| 4. | | YOSHIARA, L. Y.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; MADEIRA, T. B.; SILVA, J. B. da; CAMARGO, A. C. de; SHAHIDI, F.; IDA, E. I. Germination changes the isoflavone profile and increases the antioxidant potential of soybean. Journal of Food Bioactives, v. 3, p. 144-150, 2018.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: C - 0 |
| Biblioteca(s): Embrapa Trigo. |
|  |
| 5. | | YOSHIARA, L. Y.; MANDARINO, J. M. G.; CARRÃO-PANIZZI, M. C.; MADEIRA, T. B.; SILVA, J. B. da; CAMARGO, A. C. de; SHAHIDI, F.; IDA, E. I. Germination changes the isoflavone profile and increases the antioxidant potential of soybean. Journal of Food Bioactives, v. 3, p. 144-150, 2018.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: C - 0 |
| Biblioteca(s): Embrapa Soja. |
| |
| 6. | | TOSCANO, L. T.; SILVA, A. S.; TOSCANO, L. T.; TAVARES, R. L.; BIASOTO, A. C. T.; CAMARGO, A. C. de; SILVA, C. S. O. da; GONÇALVES, M. da C. R.; SHAHIDI, F. Phenolics from purple grape juice increase serum antioxidant status and improve lipid profile and blood pressure in healthy adults under intense physical training. Journal of Functional Foods, v. 33, p. 419-424, 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Semiárido. |
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| 7. | | OLIVEIRA, W. P. de; BIASOTO, A. C. T.; MARQUES, V. F.; SANTOS, I. M. dos; MAGALHÃES, K.; CORREA, L. C.; NEGRO-DELLACQUA. M.; MIRANDA, M. S.; CAMARGO, A. C. de; SHAHIDI, F. Phenolics from winemaking by-products better decrease VLDL-cholesterol and triacylglycerol levels than those of red wine in wistar rats. Journal of Food Science, v, 82, n. 10, p. 2432-2437, 2017.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Semiárido. |
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| Registros recuperados : 7 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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