Food Oils and Fats : Technology, Utilization, and Nutrition /
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...
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| Format: | eBook |
| Language: | English |
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Boston, MA :
Springer US,
1995.
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| Online Access: | Connect to the full text of this electronic book |
| Summary: | 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. |
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| Item Description: | Electronic resource. |
| Physical Description: | 1 online resource (xi, 339 pages) |
| ISBN: | 9781475723519 (electronic bk.) 1475723512 (electronic bk.) |