Fats in Food Technology
Seiten
2002
Sheffield Academic Press (Verlag)
978-1-84127-225-2 (ISBN)
Sheffield Academic Press (Verlag)
978-1-84127-225-2 (ISBN)
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This is a book about the roles and behaviour of fats in food technology and the benefits that they impart to consumers. It is about fats that are naturally present in foods (e.g. milk fat in cheese) or fats that have been added to help with physical and chemical properties (e.g. cocoa butter in chocolate). It is a book which has useful information on market issues that have driven change and disciplines that have helped to regulate the trade and use of fats and oils in food technology. The volume provides a source of concentrated information over a broad subject area and will be especially valuable to those specialising in one sector of the fats industry who are considering expansion into another.
Physical properties of fats in food; Bakery fats; Water continuous emulsions; Hydro--genation and fractionation; Fats for chocolate and sugar confectionery; Spreadable products; Emulsifiers and stabilizers; Role of milkfat in hard and semihard cheeses; Culinary fats: solid and liquid frying oils and speciality oils; Appendix: Nomenclature for fatty acids and triglycerides; References; Index.
| Erscheint lt. Verlag | 1.1.2002 |
|---|---|
| Zusatzinfo | 65 |
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 166 x 247 mm |
| Gewicht | 890 g |
| Themenwelt | Naturwissenschaften ► Chemie ► Organische Chemie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-84127-225-6 / 1841272256 |
| ISBN-13 | 978-1-84127-225-2 / 9781841272252 |
| Zustand | Neuware |
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