Titre : | FATS AND OILS, 1 : FORMULATING AND PROCESSING FOR APPLICATIONS |
Autre titre: | HUILES ET CORPS GRAS |
Auteurs : | RICHARD D. O'BRIEN |
Type de document : | Livre |
Editeur : | NEW-YORK : CRC PRESS, 2004 |
ISBN/ISSN/EAN : | 978-0-8493-1599-2 |
Format : | 592 P. |
Langues: | Anglais |
Concepts : |
CORPS GRAS
HUILE HUILE D'ARACHIDE HUILE D'OLIVE HUILE DE COCO HUILE DE COTON HUILE DE MAIS HUILE DE PALME HUILE DE SOJA HUILE DE TOURNESOL HUILE VEGETALE SAINDOUX MATIERE GRASSE DU LAIT TRANSFORMATION DES PRODUITS AGROALIMENTAIRES RAFFINAGE ANALYSE ORGANOLEPTIQUE SUIF MATIERE GRASSE MARGARINE |
Résumé : | Revised and updated to reflect the latest developments in the field. Fats and Oils: Forniniating and Processifig for Applications, Second Edition is a comprehensive reference to the fats and oils used in commercial food products today. Building upon the practical aspects of the first edition and featuring the most current information, the book provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. The second edition features a wealth of new information, including the latest knowledge on geneticallv modified oils, edible oil extraction, animal fats rendering, structured oils, and more. All product categories are examined, including different types of shortenings, margarines, and liquid oils, making this the most complete resource available. New in the Second Edition: Most recent information on CiMO raw ingredients and extraction procedures Up-to-date processing procedures and formulation techniques Effects of new ingredients, processing, and formulation on applications Extensive review of the nutritional aspects of fats and oils Expanded troubleshooting section, covering problems in processing and quality control This guide is instrumental for the development of better fats and oils products. It enhances understanding of the functions and properties of the raw materials, and clarifies the effects of their purification and modification processes. It is an ideal resource for protessionals and students of the fats and oils industry and the food processing industry. |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
RES 10220 | Livre | Réserve | Disponible |