Fats Oils Formulating Processing by Obrien Richard (17 results)

hardcover. Condition: Good. Connecting readers with great books since 1972! Used textbooks may not include companion materials such as access codes, etc. May have some wear or writing/highlighting. We ship orders daily and Customer Service is our top priority.

Hardcover. Condition: As New. No Jacket. Pages are clean and are not marred by notes or folds of any kind. ~ ThriftBooks: Read More, Spend Less.

Hardcover. Condition: Très bon. Ancien livre de bibliothèque avec équipements. Edition 1997. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Former library book. Edition 1997. Ammareal gives back up to 15% of this item's net price to charity organizations. …

Condition: Fine. Used book that is in almost brand-new condition. May contain a remainder mark. Better World Books: Buy Books. Do Good.

Very good hardcover, no dj. 694p. includs index. Heavy volume, may need extra postage added.

Condition: New. Satisfaction Guaranteed or your money back.

Hardcover. Condition: Near Fine. 2nd Edition. Oversized hardcover, xx + 592 pages, NOT ex-library. Shipping weight over 1kg. Minor handling wear only, book is clean and bright throughout with unmarked text, free of inscriptions and stamps, firmly bound. Issued without a dust jacket. -- A practitioner reference that integrates raw material coverage with modern edible-oil processing, formulation, analysis, quality management, and application-specific chapters. The second edition reflects 21st-century industry shifts including attention to trans-fat issues that drove reformulation, plus updates on GMO raw materials, extraction and refining choices, and an expanded troubleshooting emphasis. Core processing units are laid out end-to-end (extraction - refining - bleaching - hydrogenation - interesterification - winterization - dewaxing - fractionation - deodorization - handling and packaging), followed by analytical methods and product-focused formulation guidance for shortenings, frying media, margarines and spreads, liquid oils, dairy analogs, and household shortenings. -- Fats and Oils: Formulating and Processing for Applications, Second Edition is a comprehensive guide covering the commercial food production applications of fats and oils. This updated edition addresses the significant nutritional discoveries and health considerations that have emerged since the first edition, including concerns about trans isomers, which have prompted changes in formulation techniques. The book provides in-depth information on raw material sources, including genetically modified ingredients, along with processing and formulation techniques. It covers a wide range of topics from extraction procedures, purification, and modification processes to quality control and the application of fats and oils in various products like shortenings, margarines, and liquid oils. The text also features an expanded troubleshooting section and a detailed review of the nutritional aspects of fats and oils, emphasizing the importance of understanding their properties to create healthier consumer products.…

Hardcover. Condition: Very Good. 3. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Hardcover. Condition: New. In shrink wrap. Looks like an interesting title.

Condition: New.

Hardcover. Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 7-8 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: As New. Unread book in perfect condition.

Condition: New.

Hardcover. Condition: Brand New. 3rd edition. 680 pages. 9.10x6.40x1.80 inches. In Stock.

Buch. Condition: Neu. 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.…