Physical and Chemical Characteristics of Oils, Fats, and Waxes (2nd Edition)
Edited by: Firestone, David © 2006
AOCS Press
Description: This book will be helpful to those with a special interest in the science and technology of fats, oils, surfactants, and related materials.
•
Characteristics of Oils and Fats of Plant Origin
Acacia Arabica
to Azima Tetracantha
Babassu Palm Oil (Brazil)
to Butternut Oil
Calendula Seed Oil
to Cupu Assu Kernel Oil
Daniellia Ogea Seed Oil
to Dukudu Seed Oil
Egusi Seed Oil
to Evening Primrose Oil
Fennel Seed Oil
to Fungal Oil
Gamboge Butter (Kernel Fat)
to Guava Seed Oil
Hannoa Undulata Seed Oil
to Horsegram
Illipe (Mowrah) Butter
to Isotoma Longiflora Seed Oil
Jaboty Tallow (Fat, Butter)
to Jojoba Oil
Kaiphal Oil
to Kusum Oil (Macassar Oil)
Lallemantia Oil
to Lupu Fat
Macadamia Nut Oil
to Mustard Seed Oil Oriental
Nectarine Seed Oil
to Nutmeg Butter
Oat Bean Oil
to Ouricuri Tallow
Palas Oil
to Pumpkin Seed Oil
Quamoclit Seed Oil
to Quince Seed Oil
Radyera Farragei
to Rye Germ Oil
Safflower Oil (High Linoleic)
to Sweet Rocket Oil (Dame's Violet)
Tabebuia Argentia
to Tung Oil
Walnut Oil
to Winged Bean Oil
•
Characteristics of Oils and Fats of Animal Origin
Anchovy Oil
to Alewife Oil
Bass, Rock Oil
to Butterfat
Capelin Oil
to Crab Lipids, Queen
Dolphin Dorsal Blubber
to Dover Sole Lipids
Eel Lipids
to Emu Oil
Ghee (Buffalo Milk) Butter
to Guinea Fowl Egg Fat
Haddock
to Horse Fat
Lamb Shoulder Fat
to Lard (Rendered Pork Fat)
Maasbanker Oil
to Mullet Oil
Orange Roughy
to Oyster Lipids (European)
Perch, White Oil
to Premier Jus (Beef/Sheep Tallow)
Rabbit Fat
to Redfish Oil
Sablefish Lipids
to Swordfish
Tallow (Beef)
to Turtle (Green) Oil
Whale Oil
to Whiting
•
Shark Liver Oil (Deep Sea)
•
Shark Liver Oil (Basking)
•
Triglyceride Molecular Species of Selected Oils and Fats
Almond Kernel Oil
to Argan Seed Oil
Baillonella Toxisperma Kernel Oil
to Buchanania Lanzan
Camellia Oleifera Seed Oil
to Crepis Alpha Seed Oil
Hannoa Undulata Seed Oil
to Hollyhock
Illipe (Mowrah) Butter
to Irvingia Cabonensis Kernel Fat (Dika Fat)
Kokum Butter
to Korean Pine Seed Oil
Lime Seed Oil
to Linseed Oil (Flax)
Mahua Fat
to Moringa Peregrina Seed Oil
Ochoco Butter (Kernel Fat)
to Olive Oil (for Quality Grade Reference Values See IOOC Documentation)
Peach Kernel Oil
to Prune Kernel Oil
•
Ricinodendron Heudelotii Kernel Oil
Safou Oil
to Sunflower Seed Oil (High Stearic/High Oleic; HS/HO)
Walnut Oil
to Winged Bean Oil
Index
Title:
Physical and Chemical Characteristics of Oils, Fats, and Waxes (2nd Edition)
Publisher:
AOCS Press
Copyright / Pub. Date:
© 2006
ISBN:
978-1-893997-99-8
Electronic ISBN:
978-1-61583-197-5
No. Pages:
260
Author/Editor:
Edited by: Firestone, David
Knovel Release Date:
Dec 3, 2009
Knovel Subject Area(s):
Food Science
Description:
In this 2nd Edition of Physical and Chemical Characteristics of Oils, Fats, and Waxes, the number of entries has increased by almost 30%. Using the format previously developed for the First Edition for plant derived oils and fats and animal fats, separate sections are retained for physical properties, fatty acid composition, sterols, tocopherols, tocotrienols, and triglyceride patterns.
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Physical and Chemical Characteristics of Oils, Fats, and Waxes (2nd Edition)
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