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| 007 |
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| 008 |
061212s2006 enka ob 001 0 eng |
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|a GAT
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|e pn
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|a (OCoLC)76951396
|z (OCoLC)85869864
|z (OCoLC)123979303
|z (OCoLC)468764649
|z (OCoLC)712494040
|z (OCoLC)779923451
|z (OCoLC)1058045524
|z (OCoLC)1087334586
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| 037 |
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|b Knovel Corporation
|n http://www.knovel.com
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| 042 |
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|a dlr
|
| 050 |
|
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|a TP453.L56
|b M63 2006eb
|
| 070 |
|
|
|a TP453.L56
|b M62 2006
|
| 072 |
|
7 |
|a TEC
|x 012000
|2 bisacsh
|
| 072 |
|
7 |
|a TDCT
|2 bicssc
|
| 072 |
|
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|a TEC
|2 eflch
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| 082 |
0 |
4 |
|a 664
|2 22
|
| 084 |
|
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|a CHE 533f
|2 stub
|
| 084 |
|
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|a LEB 290f
|2 stub
|
| 049 |
|
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|a TXAM
|
| 245 |
0 |
0 |
|a Modifying lipids for use in food /
|c edited by Frank D. Gunstone.
|
| 260 |
|
|
|a Cambridge :
|b Woodhead,
|c 2006.
|
| 300 |
|
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|a 1 online resource (xv, 609 pages) :
|b illustrations.
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
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|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
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|a Woodhead publishing in food science, technology, and nutrition.
|
| 504 |
|
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|a Includes bibliographical references and index.
|
| 505 |
0 |
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|a pt. 1. Understanding food lipid structure and composition -- pt. 2. Modifying lipids for use in food -- pt. 3. Applications of modified lipids in food.
|
| 520 |
|
|
|a 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 lipids available, techniques for their modification and how they can be used in food products. Part one reviews vegetable, animal, marine and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation and interesterification. Finally, part three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils. With its distinguished editor and international range of contributors, Modifying lipids for use in foods is a standard reference for dairy and other manufacturers using modified lipids. Reviews the range of lipids availableAsseses techniques for modifying lipids such as fractionation and interesterificationConsiders the wide range of applications of modified lipids.
|
| 538 |
|
|
|a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002.
|u http://purl.oclc.org/DLF/benchrepro0212
|5 MiAaHDL
|
| 583 |
1 |
|
|a digitized
|c 2011
|h HathiTrust Digital Library
|l committed to preserve
|2 pda
|5 MiAaHDL
|
| 588 |
0 |
|
|a Print version record.
|
| 650 |
|
0 |
|a Lipids
|x Derivatives.
|
| 650 |
|
0 |
|a Lipids in human nutrition.
|
| 650 |
|
0 |
|a Food industry and trade.
|
| 650 |
|
6 |
|a Lipides
|x Dérivés.
|
| 650 |
|
6 |
|a Lipides dans l'alimentation humaine.
|
| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
|
| 650 |
|
7 |
|a Food industry and trade
|2 fast
|
| 650 |
|
7 |
|a Lipids in human nutrition
|2 fast
|
| 650 |
|
7 |
|a Modifizierte Verbindungen
|2 gnd
|
| 650 |
|
7 |
|a Speisefett
|2 gnd
|
| 653 |
0 |
0 |
|a lipiden
|
| 653 |
0 |
0 |
|a lipids
|
| 653 |
0 |
0 |
|a modificatie
|
| 653 |
0 |
0 |
|a modification
|
| 653 |
0 |
0 |
|a voedingsmiddelen
|
| 653 |
0 |
0 |
|a foods
|
| 653 |
0 |
0 |
|a voedseltechnologie
|
| 653 |
0 |
0 |
|a food technology
|
| 653 |
1 |
0 |
|a Chemistry of Food Components
|
| 653 |
1 |
0 |
|a Chemie van voedselcomponenten
|
| 655 |
|
7 |
|a Electronic books.
|2 local
|
| 655 |
|
0 |
|a Aufsatzsammlung.
|
| 655 |
|
7 |
|a Aufsatzsammlung.
|2 swd
|
| 700 |
1 |
|
|a Gunstone, F. D.
|
| 710 |
2 |
|
|a ScienceDirect (Online service)
|
| 710 |
2 |
|
|a AarhusKarlshamn (Firm).
|b Oils & Fats Academy.
|
| 758 |
|
|
|i has work:
|a Modifying lipids for use in food (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCFCkGm9VqwGBwJHTjtkGQC
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|t Modifying lipids for use in food.
|d Cambridge, England : Woodhead, 2006
|z 1855739712
|z 9781855739710
|w (OCoLC)72761890
|
| 830 |
|
0 |
|a Woodhead Publishing in food science, technology, and nutrition.
|
| 856 |
4 |
0 |
|u http://proxy.library.tamu.edu/login?url=https://www.sciencedirect.com/science/book/9781855739710
|z Connect to the full text of this electronic book
|t 0
|
| 955 |
|
|
|a Elsevier ScienceDirect 2026-2027
|
| 955 |
|
|
|a Knovel ebooks
|
| 994 |
|
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|a 92
|b TXA
|
| 999 |
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|t 0
|
| 952 |
f |
f |
|a Texas A&M University
|b College Station
|c Electronic Resources
|s www_evans
|d Available Online
|t 0
|e TP453.L56 M63 2006eb
|h Library of Congress classification
|
| 998 |
f |
f |
|a TP453.L56 M63 2006eb
|t 0
|l Available Online
|