Fats in Food Technology

Kanes K Rajah (Herausgeber)

Buch | Hardcover

379 Seiten

2001
Crc Press Inc (Verlag)
978-0-8493-9784-4 (ISBN)

Infos

Fats in Food Technology presents an overview at the professional and research level of the uses and technologies of fats in a broad range of foodstuffs. In addition to the coverage of animal and vegetable fats, the book considers added milk fat, dairy fat, and butter. Drawn from throughout the world, the contributing authors provide a broad scope of ideas and experience.

Autor

Kanes K. Rajah

Inhalt

Physical Properties of Fats in Food. Bakery Fats. Cream, Ice Cream and other Water Continuous Emulsions. Hydrogenation And Fractionation (Including Milk Fat). Chocolate and Confectionery Fats. Butter and Anhydrous Milk Fat (AMF). Margarine, Spreads and Low Fat Toppings. Emulsifiers And Stabilisers in Fatty Food Systems. Milk Powders and Spray Dried Food Ingredients. Hard, Soft and Processed Cheeses and Fermented Liquid Products. Culinary Fats - Solid And Liquid Frying Oils, Specialty Oils And Flavors Derived From Fats. Frying and Liquid Oils In Processed an Prepared Foods. Bibliography. Index.

Produkt-Details

• Erscheint lt. Verlag: 20.12.2001
• Reihe/Serie: Sheffield Food Technology
• Verlagsort: Bosa Roca
• Sprache: englisch
• Maße: 156 x 234 mm
• Gewicht: 861 g
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-8493-9784-7 / 0849397847
• ISBN-13: 978-0-8493-9784-4 / 9780849397844
• Zustand: Neuware