Fats and Oils: Formulating and Processing for Applications, Third EditionCRC Press, 2008 M12 5 - 680 páginas In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, Fats and Oils: Formulating and Processing for Applications, Third Edition delineates up-to-date processing procedures and formulation techniques as well a |
Contenido
| 1 | |
Chapter 2 Fats and Oils Processing | 73 |
Chapter 3 Fats and Oils Analysis | 197 |
Chapter 4 Fats and Oils Formulation | 263 |
Chapter 5 Shortening Types | 347 |
Chapter 6 Baking Shortenings | 361 |
Chapter 7 Frying Shortenings | 399 |
Chapter 8 Dairy Analog Shortenings | 425 |
Chapter 9 Household Shortenings | 437 |
Chapter 10 Margarine | 447 |
Chapter 11 Liquid Oils | 473 |
Chapter 12 Quality Management | 495 |
Chapter 13 Troubleshooting | 561 |
| 659 | |
Back cover | 745 |
Otras ediciones - Ver todas
Fats and Oils: Formulating and Processing for Applications Richard D. O'Brien Sin vista previa disponible - 2017 |
Fats and Oils: Formulating and Processing for Applications Richard D. O'Brien Sin vista previa disponible - 1997 |
Fats and Oils: Formulating and Processing for Applications, Third Edition Richard D. O'Brien Sin vista previa disponible - 2008 |
Términos y frases comunes
Actions added addition allow amount analysis antioxidant appearance applications basestock bleaching blend cake catalyst cause changes characteristics chemical color composition consistency contain continuous cooling Corrective cottonseed oil crystallization deodorization depending desired determined edible effect emulsifier evaluations fats and oils fatty acids filter finished flavor formulation fractionation free fatty acid frying frying shortening functionality hardfat heat higher hydrogenated identified important improve increase indicate ingredients interesterification JAOCS less limits liquid liquid oil lower margarine materials measured melting point method moisture natural oils products operation oxidation oxidative stability packaging performance physical plastic possible prepared present pressure problem procedure properties range reaction reduce refining remove salad sample saturated selection separation shortening solids soybean oil specific stability standard Table tank temperature tion triglycerides typical United unsaturated usually utilized vegetable oils