Category Archives: Resources Books

F. Shahidi, John Wiley & Sons, 2005 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 … Continue reading →

R.E. Timms, The Oily Press, Bridgwater, UK, 2003 Fat is the most expensive component in confectionery such as chocolate. It may comprise cocoa butter, milk fat, palm oil, lauric oil, exotic fats etc. This new handbook will provide a comprehensive … Continue reading →

J.W. Mullin, Butterworth Heinemann, Oxford, UK, 2001. Since the first publication of this definitive work nearly 40 years ago, this fourth edition has been completely rewritten. Crystallization is used at some stage in nearly all process industries as a method … Continue reading →

R.W. Hartel, Aspen Publishers, Inc., Gaithersburg, MA, USA, 2001 In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the … Continue reading →

N. Widlak, R. Hartel, S. Narine, AOCS Press, Champaign, IL, USA, 2001 The crystallisation and solidification properties of lipids are important physical attributes that influence the functional properties of lipids in biological systems, foods, personal care products, pharmaceuticals and oleo … Continue reading →

F.D. Gunstone, Springer-Verlag New York, NY, USA, 1996 This book has pedigree. It has developed from experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The study of lipids now involves many disciplines, all … Continue reading →

N. Garti, K.Sato, Marcel Dekker, Inc., New York, NY, USA, 1988 Deals with the physical and chemical characteristics of fats and fatty acids, coordinating two approaches — the microscopic analysis of polymorphic structures, and macroscopic technical control of production. Topics … Continue reading →