02837nam a2200253 a 4500 vtls000093268 KUKTEM 20251125103114.0 160111t2015 a b 000 0 eng d OPE0001147(Local) 201905291500 zairi 201602011540 asma 201601111634 epul UMP TP670 .T36 2015 Tan Chin Ping Fats and oils for a healthier future : macro, micro and nanoscales / Tan Chin Ping Serdang, Selangor : UPM Press, 2015 83 p. : ill. (some col.) ; 23 cm. Inaugural lecture series This book reviews major research outcomes produced and published by the author’s research group over the last 12 years on topics related to fats and oils at the macro-, micro- and nanoscales from the scientific and technological perspective. Today, the food industry expects fats and oils to perform in many different applications, and consumers want them to deliver various functions and healthy benefits. At the macroscale level, the continuous search for new oilseed crops with more advantageous oil compositions may lead to the development of excellent candidates that can eventually reach commercial acceptance. More than 10 different types of oilseeds have been rigorously studied for their physicochemical properties and their potential for use in food and non-food applications. In addition, constant formulation development related to fats and oils serves important functions in food and beverage products, from texture and product stability to flavour. At the microscale level, the extraction of valuable lipid bioactive compounds, the mitigation of 3-monochloropropane-1,2-diol (3-MCPD) esters in refined palm oil and the thermal analysis of fats and oils products using the differential scanning calorimetry (DSC) technique are the primary focuses of my research team. The extraction of phospholipids from palm-pressed fibre provides an opportunity to recover valuable lipid compounds from by-products of the palm milling industry. The quality of refined palm oil plays a pivotal role in meeting consumer demands for high-quality finished food products. Investigation of the formation of 3-MCPD esters and modification of the refining processes used in the production of refined palm oil are two tasks that are key to maintaining the status of palm oil as the major vegetable oil on the world market. In addition, a few DSC methods have been developed to enable researchers to measure changes inthe thermal properties and quality of various fat and oil products. Oils and fats Inaugural lecture series 0 0 0 0 10000 10000 2019-09-04 0 TP670 .T36 2015 0000106694 2019-09-04 00:00:00 1 2019-09-04 OPEN VIRTUA40 82256 82262 VTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*4900*5200*5410*6500*8300*9992