eBook - PDF

Modifying Lipids for Use in Food

Name: Modifying Lipids for Use in Food
ISBN: 9781845691684

F. D. Gunstone,

624 pages
English
PDF
Available on iOS & Android

eBook - PDF

Modifying Lipids for Use in Food

F. D. Gunstone,

About this book

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 standard reference for dairy and other manufacturers using modified lipids. - Reviews the range of lipids available - Asseses techniques for modifying lipids such as fractionation and interesterification - Considers the wide range of applications of modified lipids

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Yes, you can access Modifying Lipids for Use in Food by F. D. Gunstone in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.