Hydrogenation of Fats and Oils

Theory and Practice

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Other Sciences, Applied Sciences
Cover of the book Hydrogenation of Fats and Oils by , Elsevier Science
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Author: ISBN: 9780128043493
Publisher: Elsevier Science Publication: January 25, 2016
Imprint: Academic Press and AOCS Press Language: English
Author:
ISBN: 9780128043493
Publisher: Elsevier Science
Publication: January 25, 2016
Imprint: Academic Press and AOCS Press
Language: English

As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text.

  • Emphasizes techniques for trans fatty acid reduction or complete removal in food products
  • Features extensive information on hydrogenation methods, isomer formation, and catalysts used
  • Includes an extensive glossary of hydrogenation and related technical terms
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text.

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