登入選單
返回Google圖書搜尋
Food Oils and Fats
H.W. Lawson
其他書名
Technology, Utilization and Nutrition
出版Springer Science & Business Media, 2013-04-17
主題Technology & Engineering / Industrial EngineeringScience / GeneralScience / Life Sciences / BiochemistryTechnology & Engineering / Food Science / GeneralTechnology & Engineering / ManufacturingTechnology & Engineering / GeneralSocial Science / General
ISBN14757235129781475723519
URLhttp://books.google.com.hk/books?id=YxfTBwAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋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.