In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures Following in the footsteps of its previous bestselling editions, Fats and Oils Formulating and Processing for Applications, Third Edition delineates up to date processing procedures and formulation techniques as well as the effects of new ingredients, processing, and formulation on globally relevant applications In addition to examining all product categories, such as types of shortening, margarine, and liquid oil, this new edition includes an array of new features, including Expanded coverage of essential fatty acids and their health implications Extended chapter on problem solving and discussion of trans fats Added information on sterols and stanols usage, processing aids and additives, and specialty fats and oils Improved quality management chapter Doused with practical advice, this ready reference combines 45 years of indispensable literature with the personal experiences of the expert author It is an essential knowledge base for determining the best way to make processing and formulation techniques healthier and cost effective....
|Title||:||Fats and Oils: Formulating and Processing for Applications, Third Edition|
|Publisher||:||CRC Press 3 edition December 5, 2008|
|Number of Pages||:||680 pages|
|File Size||:||898 KB|
|Status||:||Available For Download|
|Last checked||:||21 Minutes ago!|
Fats and Oils: Formulating and Processing for Applications, Third Edition Reviews
cover to book was on backwards and upside down
Just not what I was expecting - I wanted some more basic information on chemistry of fats and oils and the biological aspects. This book was pointed more toward the professional in food science and manufacturing. It could be a really good book if this is the information desired.
This is a good introductory book for those who want to start a project involving lipids, it is a good guide and reference book.