Suchergebnisse

1. Physical Properties of Fats and Oils -- 1.1 Introduction -- 1.2 Melting and Crystallization Behaviour -- 1.3 Solids Content and Phase Diagrams -- 1.4 Compatibility of Fats: Product Defects -- 1.5 Final Remarks -- 1.6 References -- 2. Fatty Acid Sequence in Triglycerides and Related Compounds -- 2.1 Introduction -- 2.2 Methods for Determining Fatty Acid Sequence -- 2.3 Selected Applications -- 2.4 Appendix: Experimental Procedures -- 2.5 References -- 3. Industrial Aspects of Lipid Oxidation -- 3.1 Introduction -- 3.2 The Raw Materials -- 3.3 The Finished Product -- 4. Hydrogenation of Oils and Fats -- 4.1 Introduction -- 4.2 Layout -- 4.3 Autoclave Design -- 4.4 Reactions at the Catalyst Surface -- 4.5 References -- 5. The Analysis of Lipids with Special Reference to Milk Fat -- 5.1 Introduction -- 5.2 Lipid Class Separations -- 5.3 Fatty Acids and Related Aliphatic Compounds -- 5.4 The Positional Distributions of Fatty Acids in Milk Triacylglycerols -- 5.5 Molecular Species of Milk Triacylglycerols -- 5.6 Conclusions -- 5.7 Acknowledgement -- 5.8 References -- 6. Wheat Grain Lipids and their Role in the Bread-making Process -- 6.1 Introduction -- 6.2 Structure of the Wheat Grain -- 6.3 Composition of Lipids in Wheat Grains -- 6.4 Relationship Between Grain Lipid Composition and Flour Lipid Composition -- 6.5 Storage Stability of Wheat Flour -- 6.6 The Role of Flour Lipids in Baking of Bread -- 6.7 Acknowledgements -- 6.8 References -- 7. Varietal Differences in Fatty Acid Compositions -- 7.1 Introduction -- 7.2 Plant Lipid Compositions -- 7.3 Varieties Grown for Different Environmental Conditions -- 7.4 Compositions for Some Minor Seed Oils -- 7.5 References -- 8. Application of Modification Techniques -- 8.1 Introduction -- 8.2 Soybean Hydrogenation -- 8.3 Lard — as a Shortening -- 8.4 Margarine Development -- 8.5 Palm Oil Utilisation -- 8.6 Summary -- 8.7 References.