Food Chemistry

13.3 Crustaceans 637 Table 13.14.Average chemical composition of crustaceans and mollusks Crustaceans/ Moisturea Proteina Fata M ...

638 13 Fish, Whales, Crustaceans, Mollusks ope belongs to Astacus spp. (Astacus astacus or fluviatilis). Its meat is the most ta ...

13.7 References 639 fried, steamed, baked or cooked in soups, and are also considered a delicacy. 13.4.3 Octopus, Sepia, Squid O ...

14 Edible Fats and Oils 14.1 Foreword Most fats and oils consist of triacylglycerides (re- cently also denoted as triacylgly ...

14.3 Origin of Individual Fats and Oils 641 Table 14.0.Production of major oilseeds, 2006 (1,000)a Continent (Castorbean) Sunflo ...

642 14 Edible Fats and Oils Table 14.0.continued Country Sesame seed Country Linseed Country Safflower seed China 666 Canada 104 ...

14.3 Origin of Individual Fats and Oils 643 Table 14.1.World production of plant fats (in 10^6 t) Fat/oil 1935/39 1965 1981 2004 ...

644 14 Edible Fats and Oils contains the saturated fatty acids mainly in the sn-2 position. This difference can be used in the d ...

14.3 Origin of Individual Fats and Oils 645 The oils are sold and consumed as pure oil from a single oilseed plant or fruit plan ...

646 14 Edible Fats and Oils Table 14.6.Olive oils: concentrations of the minor constituents Type Alcoholsa Waxesa,b Sitosterola ...

14.3 Origin of Individual Fats and Oils 647 oil is then clarified by centrifugation. Washing with hot water, followed by drying, ...

648 14 Edible Fats and Oils Table 14.8.Characteristics of palm kernel oils Oil palm Coconut Babassu palm palm (Elaeis (Cocos (Or ...

14.3 Origin of Individual Fats and Oils 649 Cocoa butter is the fat from cocoa beans. The seed germ contains up to 50–58% of the ...

650 14 Edible Fats and Oils or identification of the oil by theHalphenreaction (cf. Table 14.21). At temperatures below+ 8 ◦C, c ...

14.3 Origin of Individual Fats and Oils 651 Table 14.11. Oils low in palmitic acid and rich in oleic and linoleic acids Sunflowe ...

652 14 Edible Fats and Oils Table 14.12.Oxidation of furan fatty acids I and II and formation of 3-methyl-2,4-nonandione in thre ...

14.4 Processing of Fats and Oils 653 inactivate the myrosinase enzyme and only then is the seed ground and subjected to prepress ...

654 14 Edible Fats and Oils Fig. 14.4.Refining of oils In a refining process comprising the following steps: Lecithin removal D ...

14.4 Processing of Fats and Oils 655 lized in marine oil fractionation, e. g., in the pro- duction of vitamin A concentrates. 14 ...

656 14 Edible Fats and Oils fining step. Deodorization takes from 20 min to 6 h, depending on the type of fat or oil and the con ...