Items related to Fats and Oils: Formulating and Processing for Applications
Synopsis
This book provides a comprehensive guide and reference to all fats and oils used as commercial food products today. It covers in detail raw material sources, processing methods, formulation, quality control, and finished products. All product types are examined including the many different types of shortenings, margarines and liquid oils and their applications. A special section provides a guide to problem solving in processing and products. Numerous schematics illustrate processes. Extensive reference data is provided in tables and graphs. This is a major resource for all those involved in fats and oils research, formulation, production and applications.
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Synopsis
Examines the development, processing, and quality control of shortening, margarine, liquid oil products, and other edible fats and oils. Specific application, processes, nutritional contributions, and other functionalities for both processor-and user-industries are detailed. Thirteen chapters cover raw materials; fats and oil processing, analysis,
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Fats and Oils: Formulating and Processing for Applications
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Fats and Oils: Formulating and Processing for Applications
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Fats and Oils: Formulating and Processing for Applications
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Fats and Oils : Formulating and Processing for Applications
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Fats and oils ; formulating and processing for applications
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Fats and Oils: Formulating and Processing for Applications
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