10 Best Books on Fat and Oil Technology

We have compiled a list of the Best Reference Books on Fat and Oil Technology, which are used by students of top universities, and colleges. This will help you choose the right book depending on if you are a beginner or an expert. Here is the complete list of Fat and Oil Technology Books with their authors, publishers, and an unbiased review of them as well as links to the Amazon website to directly purchase them. If permissible, you can also download the free PDF books on Fat and Oil Technology below.

1."Chemistry and Technology of Oils and Fats" by M M Chakrabarty “Chemistry and Technology of Oils and Fats” Book Review: This book covers information regarding fat science and fat technology. Different technological aspects are present in the text. This book highlights biotechnology and extraction technology. It acts as a guide to the students engaged in refining.
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2."Differential Scanning Calorimetry: Applications in Fat and Oil Technology" by Emma Chiavaro “Differential Scanning Calorimetry: Applications in Fat and Oil Technology” Book Review: This book is beneficial for food scientists, food engineers and technologists. It also acts as a guide for food industry operators, government researchers and regulatory agencies. The book includes scanning calorimetry, thermo analytical technique and lipid technology. It explains how calorimetry thermometers study the heating process of oil and fats. Other applications of calorimetry in evaluation of palm, palm kernel and coconut oils are discussed in detail. The book consists of topics such as margarine functionality, chocolate technology and food emulsion stability.
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3."Bailey′s Industrial Oil and Fat Products: Processing Technologies Edible Oil and Fat Products: 5" by Fereidoon Shahidi “Bailey′s Industrial Oil and Fat Products: Processing Technologies Edible Oil and Fat Products: 5” Book Review: This book mentions oil and fat production with its technical process. It involves the handling practice, formulating and isolating of fats. The book covers edible oils, fat products, industrial and consumer products. It further involves pharmaceuticals, cosmetics and detergents.
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4."Lipid Synthesis and Manufacture (Sheffield Chemistry and Technology of Oils and Fats)" by Frank D Gunstone “Lipid Synthesis and Manufacture (Sheffield Chemistry and Technology of Oils and Fats)” Book Review: This book introduces laboratory synthesis, industry and biosynthesis of new lipids. Few parts of the book covers synthesis of Vitamin E, antioxidants, sugar esters, ether and surfactants. It is designed for lipid scientists and technologists. This book can act as a reference for people working in oleochemicals industry, food industry and research laboratories.
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5."Spectral Properties of Lipids (Sheffield Chemistry and Technology of Oils and Fats)" by Richard J Hamilton and John Cast “Spectral Properties of Lipids (Sheffield Chemistry and Technology of Oils and Fats)” Book Review: This book highlights lipids in food science and authentication fields. It is suitable for the nutritionist, chemist, ingredient suppliers and scientists. Different practical applications of lipid processes are mentioned here with references.
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6."Vegetable Oils in Food Technology: Composition, Properties, and Uses (Sheffield Chemistry and Technology of Oils and Fats)" by Frank D Gunstone “Vegetable Oils in Food Technology: Composition, Properties, and Uses (Sheffield Chemistry and Technology of Oils and Fats)” Book Review: This book discusses lipids and micronutrients and where they come from. It explains the composition and properties of vegetable oils and how they are used. The book also talks about how oils are modified in the food industry, including partial hydrogenation, fractionation, and seed breeding. advertisement advertisement
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7."Processing and Nutrition of Fats and Oils (Institute of Food Technologists Series)" by Ernesto M Hernandez and Afaf Kamal–Eldin “Processing and Nutrition of Fats and Oils (Institute of Food Technologists Series)” Book Review: This book highlights fats and oils production. It describes how nutritional properties are affected and interaction of fats with other components. The processing of oils and fats are present in the text. Topics like bioactive lipids, properties of fats and nutritional aspects of lipids. It also describes the certifications of fats and oils.
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8."Recent Advances in Chemistry and Technology of Fats and Oils" by R J Hamilton “Recent Advances in Chemistry and Technology of Fats and Oils” Book Review: This book describes the physical properties of oils and fats and fats for chocolate production. The book involves glyceride molecules, mass spectrometry and fatty acids. Different experiments are illustrated in this text. The book explains how foodstuff undergoes oxidation and techniques of hydrogenation. The book covers chromatographic lipids and design features of apparatus.
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9."Food Oils and Fats: Technology, Utilization, Nutrition" by Lawson H “Food Oils and Fats: Technology, Utilization, Nutrition” Book Review: This book is helpful for the students involved in fats and oils. It is beneficial for the students engaged in the food processing and food service industry. Physical and chemical properties of fats and oils, deep frying, salad dressing, margarines and dairy products are discussed in this book. It explains how oils meet standards and performance goals.
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10."Edible Oils: Extraction, Processing, and Applications (Contemporary Food Engineering)" by Smain Chemat “Edible Oils: Extraction, Processing, and Applications (Contemporary Food Engineering)” Book Review: This book explains how edible oils are extracted and refined. It also discusses the potential derivatives that can be derived from these oils. This book is useful for managers, researchers, and engineers in the food and green engineering fields. It covers the basics of unit operations and includes information on biorefinery for creating products and value from edible seeds. The book also highlights the importance of life cycle assessments for production systems.
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