Richard D. O'Brien

Fats and Oils

Formulating and Processing for Applications, Third Edition

• Gebundenes Buch

Produktbeschreibung

This comprehensive reference on fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. This indispensable reference also includes an expanded guide for troubleshooting and problem solving and is an ideal resource for personnel and students of the fats and oils industry and the food processing industry.

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Produktdetails

• Verlag: CRC Press
• 3. Auflage
• Seitenzahl: 766
• Erscheinungstermin: 5. Dezember 2008
• Englisch
• Abmessung: 240mm x 161mm x 45mm
• Gewicht: 1302g
• ISBN-13: 9781420061666
• ISBN-10: 1420061666
• Artikelnr.: 25878287

Autorenporträt

Richard D. O'Brien

Inhaltsangabe

Raw Materials. Fats and Oils Processing. Fats and Oils Analysis. Fats and
oils Formulation. Shortening Types. Baking Shortening. Frying Shortenings.
Dairy Analog Shortenings. Household Shortenings. Margarine. Liquid Oils.
Quality Managements. Troubleshooting.