04684nam a2200169 a 450000100080000000500110000800800410001902000180006010000230007824500460010125000120014726000410015930000090020049000090020952042740021865300220449214162232012-06-06       2005    bl uuuu      00u1 u    #d  a0-471-38460-71 aSHAHIDI, F. (Ed.).  aBailey's industrial oil and fat products.  a6th ed.  aNew Jersey: Wiley-Intersciencec2005  a6 v.  v6 v.  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  aÓleos e gorduras