Oils and Fats in the Food Industry
(Sprache: Englisch)
Oils and fats are almost ubiquitous in food processing - whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet.
Leider schon ausverkauft
versandkostenfrei
Buch (Kartoniert)
23.95 €
Produktdetails
Produktinformationen zu „Oils and Fats in the Food Industry “
Oils and fats are almost ubiquitous in food processing - whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet.
Klappentext zu „Oils and Fats in the Food Industry “
Oils and fats are almost ubiquitous in food processing - whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieving a balanced diet. Health concerns regarding high-fat diets continue to have a high profile, and still represent a pressing issue for food manufacturers.This volume provides a concise and easy-to-use reference on the nature of oils and fats for those working in the food industry and for those in the media seeking to advise the public on consumption. Written in a style that makes the concepts and information contained easily accessible, and using a minimum of chemical structures, the nature and composition of the constituents of oils and fats are explained. The major sources of food lipids (vegetable and animal fats) are outlined, along with their physical characteristics. The book also focuses on the current main concerns of the food industry regarding oils and fats use, including: the nutritional properties of fats and oils and their various components; links between chemical structure and physiological properties; and the role of lipids in some of the more important disease conditions such as obesity, diabetes, coronary heart disease and cancer. The final chapter is devoted to a description of the most common food uses of oils and fats.
The book will be of interest to food industry professionals, students or others who require a working knowledge of oils and fats in the food industry.
Inhaltsverzeichnis zu „Oils and Fats in the Food Industry “
1. The Chemical Nature of Lipids.2. The Major Sources of Oils and Fats.
3. Extraction, Refining, and Modification Processes.
4. Analytical Parameters.
5. Physical Properties.
6. Chemical Properties.
7. Nutritional Properties.
8. Major Edible Uses of Oils and Fats
Autoren-Porträt von Frank Gunstone
Frank Gunstone is Professor Emeritus, University of St Andrews and Honorary Research Professor, Scottish Crop Research Institute, Dundee, UK. He has been editor of Lipid Technology for ten years.
Bibliographische Angaben
- Autor: Frank Gunstone
- 2008, 1. Auflage, 160 Seiten, Maße: 24 cm, Kartoniert (TB), Englisch
- Verlag: Wiley & Sons
- ISBN-10: 1405171219
- ISBN-13: 9781405171212
- Erscheinungsdatum: 08.10.2008
Sprache:
Englisch
Pressezitat
"This volume provides a concise and easy-to-use reference on the nature of oils and fats for those working in the food industry and for those in the media seeking to advise the public ... .The references, websites and index are well catered for." ( Food and Beverage Reporter , April 2009)"An easy-to-use and concise reference for food engineers as well as media experts." ( The Chemical Engineer , November 2008)
Kommentar zu "Oils and Fats in the Food Industry"
0 Gebrauchte Artikel zu „Oils and Fats in the Food Industry“
Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
---|
Schreiben Sie einen Kommentar zu "Oils and Fats in the Food Industry".
Kommentar verfassen