Fats in Food Products
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Written by a team of industrial and academic authors, this volume considers the functions of fats and their modified versions in food. Following a chapter on those aspects of the physical chemistry of fats that are fundamental to understanding the performance of fats in food products, the authors discuss the influence of fats in many types of products, including butter and butter-type spreads. The importance of the use of modified fats in particular food products is considered, and the volume ends with a discussion of the impact of milkfat and other fats on flavor. For those involved with the technology of the subject. (Note: This title was reported sold by Elsevier to Chapman & Hall [Blackie] on 7-12-93.) Annotation copyright Book News, Inc. Portland, Or.
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Beschrijving
(1)
Written by a team of industrial and academic authors, this volume considers the functions of fats and their modified versions in food. Following a chapter on those aspects of the physical chemistry of fats that are fundamental to understanding the performance of fats in food products, the authors discuss the influence of fats in many types of products, including butter and butter-type spreads. The importance of the use of modified fats in particular food products is considered, and the volume ends with a discussion of the impact of milkfat and other fats on flavor. For those involved with the technology of the subject. (Note: This title was reported sold by Elsevier to Chapman & Hall [Blackie] on 7-12-93.) Annotation copyright Book News, Inc. Portland, Or.
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