Fats in Food Technology (eBook)

Kanes K. Rajah (Herausgeber)

eBook Download: PDF

2014 | 2. Auflage
385 Seiten
John Wiley & Sons (Verlag)
978-1-118-78877-6 (ISBN)

Infos

Fats are present in some form in the vast majority of processed
foods we consume, as well as in many 'natural'
products. Changes in consumer behaviour, centered around an
increased emphasis on healthy food consumption, mean that it is
more important than ever for food scientists to understand the
properties, roles and behaviours that fats play in food and in
diets.

Fats in Food Technology, Second Edition is an in-depth
examination of the roles and behaviours of fats in food technology
and the benefits that they impart to consumers. It considers both
fats that are naturally present in foods (such as milk fat in
cheese) and fats that have been added to improve physical, chemical
and organoleptic properties (like cocoa butter in chocolate). Newly
revised and updated, the book contains useful information on the
market issues that have driven change and the disciplines that have
helped to regulate the trade and use of fats and oils in food
technology. Drawing on the recent literature as well as the
personal R&D experiences of the authors, the book highlights
those areas where potential efficiencies in processing and economy
in the cost of raw materials can be made. Issues concerning health,
diet and lifestyle are covered in dedicated chapters.

This book will be useful to anyone in industry and research
establishments who has an interest in the technology of
fat-containing food products, including scientists in the dairy,
spreads, bakery, confectionery and wider food industries, as well
those involved in the production of edible oils.

Autor

Professor Kanes K Rajah is Dean of the School of Business and Entrepreneurship, Royal Agricultural University, Cirencester, UK and Management Food Consultant.

Inhalt

1. Physical Properties of fats in food.

Tetsuo Koyano, Meiji Seika Kaisha Ltd, Saitama, Japan and Kiyotaka Sato and Satoru Ueno, Faculty of Applied Biological Science, Hiroshima University, Japan.

2. Bakery Fats.

Paul Wassell, Principal Application Specialist, Oils & Fats Innovation Group, Denmark.

3. Water continuous emulsions.

Dr. HMP Ranjith, Diotte Consulting & Technology, Nantwich, UK.

4. Hydrogenation and fractionation.

Albert Dijkstra, Consultant to the Oils and Fats Industry, St Eutrope-de-Born, France.

5. Fats for chocolate and sugar confectionery.

Geoff Talbot, The Fat Consultant, Bedford, UK.

6. Spreadable Products.

Kanes Rajah, University of Greenwich, UK.

7. Emulsifiers and stabilizers.

Author TBC.

8. Role of milkfat in hard and semihard cheese.

Tim Guinee, Dairy Products Research Centre, Teagasc, Fermoy, Ireland and Barry Law, Consultant to the Dairy Industry, Sydney, Australia.

9. Culinary fats: solid and liquid frying oils, and speciality oils.

Mark Farmer, Danisco, Denmark.

10. Effect of fat content on food safety of dairy products.

Upuli Wijewardene, University of Salford, UK.

Appendix: nomenclature for fatty acids and triglycerides.

References

Produkt-Details

• Erscheint lt. Verlag: 27.1.2014
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Öle u. Fette • Dairy Food • Fette • Food chemistry • Food Science & Technology • Lebensmittelchemie • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Milchprodukte • Oils & Fats • Öle u. Fette
• ISBN-10: 1-118-78877-X / 111878877X
• ISBN-13: 978-1-118-78877-6 / 9781118788776