Synopsis
Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet.
The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed.
This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject.
It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets.
This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
About the editors
Wolf Hamm (retired) has been a consultant to the Oils and Fats Industry, and is based in Harpenden, UK.
Richard J. Hamilton is Emeritus Professor at Liverpool John Moores University, UK.
Gijs Calliauw is Development Manager Modification at Desmet Ballestra, Belgium.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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Edible Oil Processing, 2nd Edition
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Edible Oil Processing
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Edible Oil Processing
Edité par
Wiley-Blackwell, 2013
ISBN 10 : 1444336843
ISBN 13 : 9781444336849
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Edible Oil Processing
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Edible Oil Processing
Edité par
Wiley-Blackwell, 2013
ISBN 10 : 1444336843
ISBN 13 : 9781444336849
Ancien ou d'occasion
Couverture rigide
Vendeur : GreatBookPricesUK, Woodford Green, Royaume-Uni
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Edible Oil Processing
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John Wiley and Sons Ltd, GB, 2013
ISBN 10 : 1444336843
ISBN 13 : 9781444336849
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Vendeur : Rarewaves.com USA, London, LONDO, Royaume-Uni
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Hardback. Etat : New. Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing. N° de réf. du vendeur LU-9781444336849
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Edible Oil Processing (Hardcover)
Edité par
John Wiley and Sons Ltd, Hoboken, 2013
ISBN 10 : 1444336843
ISBN 13 : 9781444336849
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Hardcover. Etat : new. Hardcover. Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing. Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N° de réf. du vendeur 9781444336849
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Edible Oil Processing
Edité par
John Wiley & Sons, 2013
ISBN 10 : 1444336843
ISBN 13 : 9781444336849
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Vendeur : moluna, Greven, Allemagne
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Etat : New. For people involved with edible oils, either directly or indirectly, this book is a most valuable source of up?-to?-date facts and views. It is therefore highly recommended. (European Journal of Lipid Science & Technology, 1 July 2014) This book will be a. N° de réf. du vendeur 4183084
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Edible Oil Processing
Edité par
John Wiley and Sons Ltd, GB, 2013
ISBN 10 : 1444336843
ISBN 13 : 9781444336849
Neuf
Couverture rigide
Vendeur : Rarewaves.com UK, London, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Hardback. Etat : New. Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing. N° de réf. du vendeur LU-9781444336849
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Edible Oil Processing, 2nd Edition
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
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Buch. Etat : Neu. Neuware - Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet.The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed.This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject.It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets.This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing. N° de réf. du vendeur 9781444336849
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