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Modifying Lipids for Use in Food - Gunstone, F.
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Modifying Lipids for Use in Food - gebunden oder broschiert

2006, ISBN: 0849391482, Lieferbar binnen 4-6 Wochen Versandkosten:Versandkostenfrei innerhalb der BRD

ID: 9780849391484

Internationaler Buchtitel. In englischer Sprache. Verlag: CRC PR INC, 609 Seiten, [GR: 14520 - HC/Ernährungswissenschaft/Lebensmittelkunde], [SW: - Technology & Industrial Arts], Gebunden, Klappentext: Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties. Modifying Lipids for Use in Food reviews the range of lipids available, techniques for their modification, and how they can be used in food products. Part One reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation, and interesterification. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils. With its distinguished editor and international range of contributors, Modifying Lipids for Use in Food will be a standard reference for dairy and other manufacturers using modified lipids. Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties. Modifying Lipids for Use in Food reviews the range of lipids available, techniques for their modification, and how they can be used in food products. Part One reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation, and interesterification. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils. With its distinguished editor and international range of contributors, Modifying Lipids for Use in Food will be a standard reference for dairy and other manufacturers using modified lipids.

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Modifying lipids for use in food - Frank D. Gunstone
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Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties.Modifying Lipids for Use in Foodreviews the range of lipids available, techniques for their modification, and how they can be used in food products.Part One reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation, and interesterification. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.With its distinguished editor and international range of contributors,Modifying Lipids for Use in Foodwill be a standard reference for dairy and other manufacturers using modified lipids. Frank D. Gunstone, Books, Science and Nature, Modifying lipids for use in food Books>Science and Nature Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties. Modifying Lipids for Use in Food reviews the range of lipids available, techniques for their modification, and how they can be used in food products. Part One reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation, and interesterification. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils. With its distinguished editor and international range of contributors, Modifying Lipids for Use in Food will be a standard reference for dairy and other manufacturers using modified lipids.

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Modifying Lipids for Use in Food - gebunden oder broschiert

ISBN: 0849391482

[SR: 12119235], Hardcover, [EAN: 9780849391484], CRC Press, CRC Press, Book, [PU: CRC Press], CRC Press, Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties. Modifying Lipids for Use in Food reviews the range of lipids available, techniques for their modification, and how they can be used in food products. Part One reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation, and interesterification. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.With its distinguished editor and international range of contributors, Modifying Lipids for Use in Food will be a standard reference for dairy and other manufacturers using modified lipids., 14494, Food Science, 226680, Agricultural Sciences, 75, Science & Math, 1000, Subjects, 283155, Books, 465600, New, Used & Rental Textbooks, 468220, Business & Finance, 468226, Communication & Journalism, 468204, Computer Science, 468224, Education, 468212, Engineering, 468206, Humanities, 468222, Law, 468228, Medicine & Health Sciences, 684283011, Reference, 468216, Science & Mathematics, 468214, Social Sciences, 684300011, Test Prep & Study Guides, 2349030011, Specialty Boutique, 283155, Books

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Modifying Lipids for Use in Food
Autor:

Gunstone, F.

Titel:

Modifying Lipids for Use in Food

ISBN-Nummer:

9780849391484

Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties. Modifying Lipids for Use in Food reviews the range of lipids available, techniques for their modification, and how they can be used in food products. Part One reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation, and interesterification. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils. With its distinguished editor and international range of contributors, Modifying Lipids for Use in Food will be a standard reference for dairy and other manufacturers using modified lipids.

Detailangaben zum Buch - Modifying Lipids for Use in Food


EAN (ISBN-13): 9780849391484
ISBN (ISBN-10): 0849391482
Gebundene Ausgabe
Erscheinungsjahr: 2006
Herausgeber: CRC PR INC
609 Seiten
Sprache: eng/Englisch

Buch in der Datenbank seit 16.07.2007 07:50:28
Buch zuletzt gefunden am 20.10.2015 15:09:26
ISBN/EAN: 9780849391484

ISBN - alternative Schreibweisen:
0-8493-9148-2, 978-0-8493-9148-4

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