Food Oils and Fats Technology, Utilization and Nutrition
This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as sociated with the Food Processing and Foodservice industries. Chapters one through six deal with...
| Main Author: | |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
New York, NY
Springer US
1995, 1995
|
| Edition: | 1st ed. 1995 |
| Subjects: | |
| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- 1 Definitions and Overview
- 2 The Basic Chemistry of Oils and Fats
- 3 Common Chemical Reactions
- 4 Physical Properties
- 5 Sources of Oils and Fats
- 6 Processing Technology
- 7 Deep Fat Frying
- 8 Griddling and Panfrying
- 9 Salad/Cooking Oil Usage
- 10 Baking Technology (Including Icings for Baked Goods)
- 11 Doughnut Technology
- 12 Other Large Commercial Uses
- 13 Nutritional Aspects of Oils and Fats
- 14 Analytical Methods for Oils and Fats
- 15 Food Product Development
- 16 Flavor