Oils and Fats Authentication (eBook)

Michael Jee (Herausgeber)

eBook Download: PDF

2009 | 1. Auflage
224 Seiten
Wiley (Verlag)
978-1-4051-5299-0 (ISBN)

Infos

Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to analysis and authentication of oils and fats. All the major oils and fats are included. Chapter authors are drawn from the academic and industrial sectors. The volume is directed at chemists and technologists working in the food industry, the pharmaceutical industry and in oils and fats processing. It will also be of interest to analytical chemists and quality assurance personnel.

Autor

Michael Jee is the author of Oils and Fats Authentication, published by Wiley.

Inhalt

Adulteration and authenticity of oils and fats: an overview; Authentication of olive oil; Authentication of cocoa butter; Authentication of evening primrose, borage and fish oils; Authentication of milk fat and other animal fats; Analysis of minor components as an aid to authentication; Chemometrics as an aid to authentication; Authenticity of edible oils and fats - the legal position; References; Index.

Rezensionen

"This book contains much valuable information to all interested
parties." Charlie Lipid Technology

"The book is excellent, well organised and clearly written. I
can easily recommend it to food scientists, fat chemists and
analysts working in the field of authentication and adulteration
check-up of high-value oils and fats, as well as speciality
oils." Chemistry and Industry

"Michael Jee has many years of experience in this area, and
he is to be commended for bringing together many of the best-known
experts to survey specific topics with little duplication...
readable and technically sound with an acceptable index. Each
chapter contained a useful, but thankfully not exhaustive, list of
references... I have no hesitation in recommending this book to all
concerned with the chemistry of oils and fats." Food Science
and Technology

"I would certainly recommend this book to lipid chemists and
analytical chemists who wish to become more familiar with the
issues of authentication... highly readable." Inform

Produkt-Details

• Erscheint lt. Verlag: 12.2.2009
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Wirtschaft
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Food Science & Technology • Lebensmittelforschung u. -technologie • Lebensmitteltechnik
• ISBN-10: 1-4051-5299-0 / 1405152990
• ISBN-13: 978-1-4051-5299-0 / 9781405152990