2011, ISBN: 9781444332681
Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health r… Mehr…
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Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health r… Mehr…
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2011, ISBN: 9781444332681
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ISBN: 9781444332681
Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health r… Mehr…
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ISBN: 9781444332681
Vegetable Oils in Food Technology: Composition, Properties and Uses Vegetable-Oils-in-Food-Technology~~Frank-Gunstone Science>Engineering>Chemical Engr Hardcover, Wiley
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2011, ISBN: 9781444332681
Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health r… Mehr…
2011, ISBN: 9781444332681
Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health r… Mehr…
2011
ISBN: 9781444332681
Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health r… Mehr…
ISBN: 9781444332681
Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health r… Mehr…
ISBN: 9781444332681
Vegetable Oils in Food Technology: Composition, Properties and Uses Vegetable-Oils-in-Food-Technology~~Frank-Gunstone Science>Engineering>Chemical Engr Hardcover, Wiley
Bibliographische Daten des bestpassenden Buches
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Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry. Chapters are devoted to each type of oil, and an introductory chapter by the Editor provides an overview of the current production and trade picture globally. The book includes coverage of the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. The major food applications are linked, wherever possible, to the composition and properties of the oils.
This new edition widens the range of oils covered, addresses issues related to trans fats reduction, and new composition data is included throughout. The book is an essential resource for food scientists and technologists who use vegetable oils in food processing; chemists and technologists working in oils and fats processing; and analytical chemists and quality assurance personnel.
Praise for the first edition:
"This excellent book consists of 337 pages in 11 chapters, written by 13 experts from six countries...the important vegetable oils are dealt with in great detail. With obesity on all out lips...this book also rightly defends itself and its content - namely, that all vegetable oils, when used correctly and of course in moderation, are indeed necessary to all of us."
–Food & Beverage Reporter
"Overall, the book covers all of the major oils which the potential reader is likely to approach it for... covers a wide range of topics from production, through composition to nutritional aspects... The volume is well indexed, particularly for the individual subject oils, and it is easy to find specific topics within its chapters."
–Food Science and Technology
"This latest book edited by Professor Gunstone belongs to the kind of books where the reader rapidly knows it will bring him a wealth of updated information concentrated in one book. The goal to 'serve as a rich source of data' on the thirteen major oils and their important minor components has been attained. There is a need for books of such quality."
–European Journal of Lipid Science and Techno
Detailangaben zum Buch - Vegetable Oils in Food Technology: Composition, Properties and Uses
EAN (ISBN-13): 9781444332681
ISBN (ISBN-10): 1444332686
Gebundene Ausgabe
Taschenbuch
Erscheinungsjahr: 2007
Herausgeber: Wiley
Buch in der Datenbank seit 2014-10-09T21:23:08+02:00 (Berlin)
Detailseite zuletzt geändert am 2022-01-10T18:43:47+01:00 (Berlin)
ISBN/EAN: 9781444332681
ISBN - alternative Schreibweisen:
1-4443-3268-6, 978-1-4443-3268-1
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: frank, gunstone
Titel des Buches: text
Daten vom Verlag:
Autor/in: Frank Gunstone
Titel: Vegetable Oils in Food Technology - Composition, Properties and Uses
Verlag: John Wiley & Sons
376 Seiten
Erscheinungsjahr: 2011-04-05
Gewicht: 0,982 kg
Sprache: Englisch
209,00 € (DE)
No longer receiving updates
174mm x 252mm x 24mm
BB; gebunden; Hardcover, Softcover / Biologie/Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ernährung; Lebensmittel- und Getränketechnologie; Food Science & Technology; Oils & Fats; Lebensmittelforschung u. -technologie; Lebensmitteltechnik; Öle u. Fette; Öle u. Fette
Now in an extensively updated second edition, Vegetable Oils in Food Technology provides concentrated and accessible information on the composition, properties and food applications of the vegetable oils used in the food industry. With chapters devoted to each of the major types of vegetable oil and to some minor oils, and an introductory chapter providing an overview of the global production and trade of these oils, this is a comprehensive and detailed volume that links their composition and properties to the major food applications. The book also covers the modifications of these oils through partial hydrogenation, fractionation and seed breeding. This new edition covers a wider range of oils, addresses issues related to trans fats reduction, and includes new composition data throughout. It is aimed at food scientists and technologists who use vegetable oils in food processing, chemists and technologists working in oils and fats processing, analytical chemists, and quality assurance personnel. Praise for the first edition of Vegetable Oils in Food Technology: "A wealth of updated information concentrated in one book. The goal to 'serve as a rich source of data' on the thirteen major oils and their important minor components has been attained. There is a need for books of such quality." -- European Journal of Lipid Science and Technology "The important vegetable oils are dealt with in great detail. With obesity on all our lips. this book also rightly defends itself and its content - namely, that all vegetable oils, when used correctly and of course in moderation, are indeed necessary to all of us." -- Food & Beverage Reporter "Overall, the book covers all of the major oils which the potential reader is likely to approach it for. The volume is wellindexed, particularly for the individual subject oils, and it is easy to find specific topics within its chapters." -- Food Science and TechnologyWeitere, andere Bücher, die diesem Buch sehr ähnlich sein könnten:
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