This book acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one! Presents details on the composition, chemistry, and processes of the major fats and oils used todayIncludes hundreds of illustrations and tables, making the concepts easier to read and graspAcknowledges the importance of fats and oils offers details on relevant technologies INDICE: Chapter 1 The Importance of Fats Chapter 2 Composition, Structure, Physical Data, and Chemical Reactions of Fats and Oils and Their Associates Chapter 3 Animal Fats and Oils Chapter 4 Vegetable Fats and Oils Chapter 5 Production of Vegetable Oils and Fats Chapter 6 Modification of Fats and Oils Chapter 7 Refining Chapter 8 Fats as, or in, Food Chapter 9 Analytical Methods Chapter 10 Conversion Tables and Abbreviations
- ISBN: 978-0-98-189360-0
- Editorial: AOCS Press/Academic Press
- Encuadernacion: Rústica
- Páginas: 848
- Fecha Publicación: 21/10/2015
- Nº Volúmenes: 1
- Idioma: Inglés