هیدروژناسیون چربی‌ها و روغن‌ها، ویرایش دوم: نظریه و عمل

As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text. Emphasizes techniques for trans fatty acid reduction or complete removal in food products Features extensive information on hydrogenation methods, isomer formation, and catalysts used Includes an extensive glossary of hydrogenation and related technical terms Content: Front Matter,Copyright,Preface to the Second Edition,Preface to the First Edition,Acknowledgments,IntroductionEntitled to full textChapter 1 - The Hydrogenation Reaction, Pages 1-32, H.B.W. Patterson Chapter 2 - Hydrogenation Process Techniques, Pages 33-48, H.B.W. Patterson Chapter 3 - Hydrogenation Using Critical Fluids, Pages 49-109, Jerry W. King, Gary R. List Chapter 4 - Hydrogenation Facility, Pages 111-147, H.B.W. Patterson Chapter 5 - Hydrogenation, Pages 149-158, H.B.W. Patterson Chapter 6 - Isomer Formation During Hydrogenation, Pages 159-168, Albert J. Dijkstra Chapter 7 - Catalysts, Pages 169-187, H.B.W. Patterson Chapter 8 - Hydrogenation Methods, Pages 189-278, H.B.W. Patterson Chapter 9 - Electrocatalytic Hydrogenation of Edible Oils, Pages 279-304, Peter N. Pintauro Chapter 10 - Low Trans Hydrogenation, Pages 305-313, Gary R. List, Michael A. Jackson Chapter 11 - Safety, Pages 315-327, H.B.W. Patterson Chapter 12 - Quality and Control, Pages 329-350, H.B.W. Patterson Glossary of Hydrogenation and Related Technical Terms, Pages 351-365 References, Pages 367-393 Index, Pages 395-420