ISBN: 9781782423768

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applicationsexamines the main specialty oils and fats currently in use in food processing, as well as those with … Mehr…

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applicationsexamines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in clean label functional foods and the emerging markets in free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutritionis a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. Authored by an industry expert with 35 years of experience working for Unilever and Loders CroklaanBroad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and moreAddresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery | Specialty Oils And Fats In Food And Nutrition Hardcover | Indigo Chapters Books, Woodhead Publishing<

ISBN: 9781782423768

[ED: Buch], [PU: Woodhead Publishing], Neuware - Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently… Mehr…

[ED: Buch], [PU: Woodhead Publishing], Neuware - Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in 'clean label? functional foods and the emerging markets in 'free-from? and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists., DE, [SC: 8.00], Neuware, gewerbliches Angebot, 239x158x20 mm, [GW: 762g], Banküberweisung, PayPal, Offene Rechnung (Vorkasse vorbehalten), Internationaler Versand<

2015, ISBN: 1782423761

[EAN: 9781782423768], Neubuch, [PU: Woodhead Publishing], <, P>, OIL, FAT, SPECIALTY, QUALITY, CHEMISTRY, PROCESSING, EXTRACTION, CONFECTIONERY, BAKING, FUNCTIONAL<, /P>, Neuware … Mehr…

[EAN: 9781782423768], Neubuch, [PU: Woodhead Publishing], <, P>, OIL, FAT, SPECIALTY, QUALITY, CHEMISTRY, PROCESSING, EXTRACTION, CONFECTIONERY, BAKING, FUNCTIONAL<, /P>, Neuware -Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in 'clean label? functional foods and the emerging markets in 'free-from? and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. Englisch, Books<

ISBN: 9781782423768

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those … Mehr…

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in “clean label” functional foods and the emerging markets in “free-from” and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. New Textbooks>Hardcover>Science>Engineering>Chemical Engr, Elsevier Science Core >2 >T<

ISBN: 9781782423768

Hardback, [PU: Elsevier Science & Technology], Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently i… Mehr…

Hardback, [PU: Elsevier Science & Technology], Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in "clean label" functional foods and the emerging markets in "free-from" and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists., Food & Beverage Technology<