Fats and Oils : Formulating and Processing for Applications, Third Edition
Language: English
Published by CRC Press, 2008
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 407.02
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Add to basketItem description from seller
nach der Bestellung gedruckt Neuware - Printed after ordering - This comprehensive reference on fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. This indispensable reference also includes an expanded guide for troubleshooting and problem solving and is an ideal resource for personnel and students of the fats and oils industry and the food processing industry.
Seller Inventory # 9781420061666
- Title
- Fats and Oils : Formulating and Processing for Applications, Third Edition
- Author
- Richard D. O'Brien
- Publisher
- CRC Press
- Publication year
- 2008
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 1420061666
- ISBN 13
- 9781420061666
- Edition
- 3rd Edition
- Item weight
- 1,300 grams
- Dimensions
- 240x161x45 mm
In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, Fats and Oils: Formulating and Processing for Applications, Third Edition delineates up-to-date processing procedures and formulation techniques as well as the effects of new ingredients, processing, and formulation on globally relevant applications.
In addition to examining all product categories, such as types of shortening, margarine, and liquid oil, this new edition includes an array of new features, including:
- Expanded coverage of essential fatty acids and their health implications
- Extended chapter on problem solving and discussion of trans fats
- Added information on sterols and stanols usage, processing aids and additives, and specialty fats and oils
- Improved quality management chapter
Doused with practical advice, this ready reference combines 45 years of indispensable literature with the personal experiences of the expert author. It is an essential knowledge base for determining the best way to make processing and formulation techniques healthier and more cost-effective.
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About the Author
"About the title" may belong to another edition of this title.
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