Modifying Lipids For Use In Food at Meripustak

Modifying Lipids For Use In Food

Books from same Author: F D Gunstone

Books from same Publisher: ELSEVIER

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  • General Information  
    Author(s)F D Gunstone
    PublisherELSEVIER
    ISBN9781855739710
    Pages624
    BindingHardbound
    LanguageEnglish
    Publish YearOctober 2006

    Description

    ELSEVIER Modifying Lipids For Use In Food by F D Gunstone

    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 one 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 three 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 is a s.