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Modifying lipids for use in food /

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Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of l...

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Bibliographic Details
Corporate Authors: Knovel (Firm), AarhusKarlshamn (Firm). Oils & Fats Academy
Other Authors: Gunstone, F. D.
Format: eBook
Language:English
Published: Cambridge : Woodhead, 2006.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Lipids > Derivatives.
Lipids in human nutrition.
Food industry and trade.
Food Additives.
Lipids.
Lipides > Dérivés.
Lipides dans l'alimentation humaine.
TECHNOLOGY & ENGINEERING > Food Science.
Modifizierte Verbindungen.
Speisefett.
Electronic books.
Aufsatzsammlung.
Online Access:Connect to the full text of this electronic book

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