Food Oils and Fats: Technology, Utilization and Nutrition / Edition 1

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1995 Hardback NEW 9780412988417 Hardback, This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. *****PLEASE NOTE: ... This item is shipping from an authorized seller in Europe. In the event that a return is necessary, you will be able to return your item within the US. To learn more about our European sellers and policies see the BookQuest FAQ section***** Read more Show Less

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Overview

This basic reference provides comprehensive and detailed coverage of f ood oils and fats in a practical, how-to format. The book integrates a ll aspects of food oils and fats from chemistry to food processing to nutrition. Three in-depth sections discuss sources; physical and chemi cal properties, and processing; manufacturing techniques such as deep frying, griddling, and baking; products such as salad dressings, butte r, and dairy product substitutes; the latest analytical and sensory ev aluation techniques; flavor control, and nutrition. The book features the latest information on flavor measurement and alteration, product d evelopment and cost-effective use of oils and fats in production.

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Product Details

  • ISBN-13: 9780412988417
  • Publisher: Springer US
  • Publication date: 12/31/1995
  • Edition description: 1995
  • Edition number: 1
  • Pages: 340
  • Product dimensions: 9.21 (w) x 6.14 (h) x 0.81 (d)

Table of Contents

Preface
Acknowledgements
1 Definitions and Overview 1
2 The Basic Chemistry of Oils and Fats 3
3 Common Chemical Reactions 15
4 Physical Properties 28
5 Sources of Oils and Fats 39
6 Processing Technology 49
7 Deep Fat Frying 66
8 Griddling and Panfrying 116
9 Salad/Cooking Oil Usage 123
10 Baking Technology (Including Icings for Baked Goods) 132
11 Doughnut Technology 166
12 Other Large Commercial Uses 183
13 Nutritional Aspects of Oils and Fats 203
14 Analytical Methods for Oils and Fats 281
15 Food Product Development 310
16 Flavor 318
Index 329
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