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Food Oils and Fats : Technology, Utilization and Nutrition - Harry W. Lawson

Food Oils and Fats

Technology, Utilization and Nutrition

Hardcover Published: 31st December 1995
ISBN: 9780412988417
Number Of Pages: 340

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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 the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re­ placements. The last four chapters contain a most complete and up­ to-date treatment of nutrition, as well as the latest developments in analytical methods, flavor, and product development as they relate to oils and fats. This book contains the necessary information for an understand­ ing of how oils and fats are used in the food industry and how this information is used to set standards and meet performance goals. In a thoroughly readable way it is a how-to-do, hands-on treatise on using oils and fats for every major food use. ix Acknowledgments I gratefully acknowledge many friends at Procter & Gamble who provided updated material, some currently employed and some re­ cently retired. Fred J. Baur, formerly of Procter & Gamble, wrote the updated chapters related to Analytical Methods, Flavor, Nutri­ tion, and Dietary Considerations.

Preface
Acknowledgements
Definitions and Overviewp. 1
The Basic Chemistry of Oils and Fatsp. 3
Common Chemical Reactionsp. 15
Physical Propertiesp. 28
Sources of Oils and Fatsp. 39
Processing Technologyp. 49
Deep Fat Fryingp. 66
Griddling and Panfryingp. 116
Salad/Cooking Oil Usagep. 123
Baking Technology (Including Icings for Baked Goods)p. 132
Doughnut Technologyp. 166
Other Large Commercial Usesp. 183
Nutritional Aspects of Oils and Fatsp. 203
Analytical Methods for Oils and Fatsp. 281
Food Product Developmentp. 310
Flavorp. 318
Indexp. 329
Table of Contents provided by Blackwell. All Rights Reserved.

ISBN: 9780412988417
ISBN-10: 0412988410
Audience: Professional
Format: Hardcover
Language: English
Number Of Pages: 340
Published: 31st December 1995
Publisher: SPRINGER VERLAG GMBH
Country of Publication: GB
Dimensions (cm): 24.03 x 15.29  x 2.31
Weight (kg): 0.63
Edition Number: 2