Food Oils and Fats
Technology, Utilization and Nutrition
(Sprache: Englisch)
This basic reference provides comprehensive and detailed coverage of food oils and fats in a practical, how-to format. The book integrates all aspects of food oils and fats from chemistry to food processing to nutrition. Three in-depth sections discuss...
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Produktinformationen zu „Food Oils and Fats “
This basic reference provides comprehensive and detailed coverage of food oils and fats in a practical, how-to format. The book integrates all aspects of food oils and fats from chemistry to food processing to nutrition. Three in-depth sections discuss sources; physical and chemical properties, and processing; manufacturing techniques such as deep frying, griddling, and baking; products such as salad dressings, butter, and dairy product substitutes; the latest analytical and sensory evaluation techniques; flavor control, and nutrition. The book features the latest information on flavor measurement and alteration, product development and cost-effective use of oils and fats in production.
Klappentext zu „Food Oils and Fats “
This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as sociated with the Food Processing and Foodservice industries. Chapters one through six deal with the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re placements. The last four chapters contain a most complete and up to-date treatment of nutrition, as well as the latest developments in analytical methods, flavor, and product development as they relate to oils and fats. This book contains the necessary information for an understand ing of how oils and fats are used in the food industry and how this information is used to set standards and meet performance goals. In a thoroughly readable way it is a how-to-do, hands-on treatise on using oils and fats for every major food use. ix Acknowledgments I gratefully acknowledge many friends at Procter & Gamble who provided updated material, some currently employed and some re cently retired. Fred J. Baur, formerly of Procter & Gamble, wrote the updated chapters related to Analytical Methods, Flavor, Nutri tion, and Dietary Considerations.
Inhaltsverzeichnis zu „Food Oils and Fats “
- Definitions And Overview- The Basic Chemistry of Oils and Fats
- Common Chemical Reactions
- Physical Properties
- Sources of Oils and Fats
- Processing Technology
- Deep Fat Frying . Griddling and Pan Frying
- Salad/Cooking Oil Usage
- Baking Technology (Including Icings for Baked Goods). Doughnut Technology
- Other Large Commercial Uses
- Nutritional Aspects of Oils and Fats
- Analytical Methods for Oils and Fats
- Food Product Development
- Flavor
- Index
Bibliographische Angaben
- Autor: H. W. Lawson
- 2011, Softcover reprint of the original 1st ed. 1995., 340 Seiten, Maße: 22,9 cm, Kartoniert (TB), Englisch
- Verlag: Springer
- ISBN-10: 144194737X
- ISBN-13: 9781441947376
Sprache:
Englisch
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