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Item Details
| Title:
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MODIFYING LIPIDS FOR USE IN FOOD
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| By: |
Frank D. Gunstone (Editor) |
| Format: |
Electronic book text |
| List price:
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£215.00 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
1845691687 |
| ISBN 13: |
9781845691684 |
| Publisher: |
ELSEVIER SCIENCE & TECHNOLOGY |
| Pub. date: |
28 September, 2006 |
| Series: |
Woodhead Publishing Series in Food Science, Technology and Nutrition 129 |
| Synopsis: |
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 foods reviews the range of lipids available, techniques for their modification and how they can be used in food products. Part 1 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 3 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 foods will be a standard reference for dairy and other manufacturers using modified lipids. |
| Publication: |
UK |
| Imprint: |
Woodhead Publishing Ltd |
| Returns: |
Non-returnable |
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