Items related to Food Oils and Fats: Technology, Utilization and Nutrition
Synopsis
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.
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Synopsis
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; and flavor control, and nutrition. This 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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Food Oils and Fats: Technology, Utilization and Nutrition
Seller: Ammareal, Morangis, France
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Hardcover. Condition: Bon. Ancien livre de bibliothèque avec équipements. Edition 1995. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Good. Former library book. Edition 1995. Ammareal gives back up to 15% of this item's net price to charity organizations. Seller Inventory # H-094-062
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Food Oils and Fats: Technology, Utilization and Nutrition
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Condition: Good. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. Clean from markings In good all round condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,700grams, ISBN:9780412988417. Seller Inventory # 9564949
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Food Oils and Fats
Print on DemandSeller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 356 pp. Englisch. Seller Inventory # 9780412988417
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Food Oils and Fats
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Food Oils and Fats: Technology, Utilization and Nutrition
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Food Oils and Fats : Technology, Utilization, and Nutrition
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Food Oils and Fats : Technology, Utilization, and Nutrition
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Food Oils and Fats | Technology, Utilization and Nutrition
Print on DemandSeller: preigu, Osnabrück, Germany
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Buch. Condition: Neu. Food Oils and Fats | Technology, Utilization and Nutrition | H. W. Lawson | Buch | xii | Englisch | 1995 | Springer US | EAN 9780412988417 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand. Seller Inventory # 102590466
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Food Oils and Fats
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. Provides a comprehensive and detailed coverage of food oils and fats in a practical, how-to format. This book integrates various aspects of food oils and fats from chemistry to food processing to nutrition. It features information on flavor measurement and alteration, product development and cost-effective use of oils and fats in production. Num Pages: 352 pages, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational; (UP) Postgraduate, Research & Scholarly; (UU) Undergraduate. Dimension: 235 x 155 x 20. Weight in Grams: 675. . 1995. 1995th Edition. hardcover. . . . . Seller Inventory # V9780412988417
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Food Oils and Fats : Technology, Utilization and Nutrition
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Seller Inventory # 9780412988417