Fats in Food Technology

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Fats in Food Technology by , Wiley
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781118788769
Publisher: Wiley Publication: February 7, 2014
Imprint: Wiley-Blackwell Language: English
Author:
ISBN: 9781118788769
Publisher: Wiley
Publication: February 7, 2014
Imprint: Wiley-Blackwell
Language: English

Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets.

Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters.

This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets.

Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organoleptic properties (like cocoa butter in chocolate). Newly revised and updated, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. Drawing on the recent literature as well as the personal R&D experiences of the authors, the book highlights those areas where potential efficiencies in processing and economy in the cost of raw materials can be made. Issues concerning health, diet and lifestyle are covered in dedicated chapters.

This book will be useful to anyone in industry and research establishments who has an interest in the technology of fat-containing food products, including scientists in the dairy, spreads, bakery, confectionery and wider food industries, as well those involved in the production of edible oils.

More books from Wiley

Cover of the book Renewable Raw Materials by
Cover of the book Equitation Science by
Cover of the book Rapid Organizational Change by
Cover of the book CRM For Dummies by
Cover of the book The Handbook of Internet Studies by
Cover of the book English Grammar For Dummies by
Cover of the book Brand From the Inside by
Cover of the book A Primer of NMR Theory with Calculations in Mathematica by
Cover of the book Practical Transfusion Medicine for the Small Animal Practitioner by
Cover of the book Live-Line Operation and Maintenance of Power Distribution Networks by
Cover of the book Bauprozesse und Bauverfahren des Tunnelbaus by
Cover of the book Hedge Fund Operational Due Diligence by
Cover of the book Thermoelectrics by
Cover of the book Drug Utilization Research by
Cover of the book Interactive Lecturing by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy