Specialty oils and fats in food and nutrition: properties, processing and applications
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam [u.a.]
Woodhead Publishing is an imprint of Elsevier
2015
|
| Schriftenreihe: | Woodhead Publishing in food science, technology and nutrition
290 |
| Schlagworte: | |
| Online-Zugang: | FFW01 FAW01 Volltext |
| Beschreibung: | Includes index |
| Beschreibung: | 1 Online-Ressource (XXIII, 357 Seiten) Illustrationen |
| ISBN: | 9781782423768 9781782423973 |
Internformat
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| 245 | 1 | 0 | |a Specialty oils and fats in food and nutrition |b properties, processing and applications |c edited by Geoff Talbot |
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| 490 | 0 | |a Woodhead Publishing in food science, technology and nutrition |v 290 | |
| 500 | |a Includes index | ||
| 505 | 8 | |a Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in "clean label functional foods and the emerging markets in "free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists | |
| 650 | 4 | |a Lipids in nutrition | |
| 650 | 4 | |a Oils and fats / Biotechnology | |
| 650 | 4 | |a Oils and fats / Technological innovations | |
| 650 | 7 | |a Lipids in human nutrition |2 fast | |
| 650 | 7 | |a Oils and fats, Edible |2 fast | |
| 650 | 4 | |a Oils and fats, Edible | |
| 650 | 4 | |a Lipids in human nutrition | |
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Datensatz im Suchindex
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| contents | Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in "clean label functional foods and the emerging markets in "free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists |
| ctrlnum | (OCoLC)913532653 (DE-599)BVBBV043216442 |
| dewey-full | 664.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664.3 |
| dewey-search | 664.3 |
| dewey-sort | 3664.3 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV043216442 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:20:47Z |
| institution | BVB |
| isbn | 9781782423768 9781782423973 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028639466 |
| oclc_num | 913532653 |
| open_access_boolean | |
| owner | DE-1028 DE-1046 |
| owner_facet | DE-1028 DE-1046 |
| physical | 1 Online-Ressource (XXIII, 357 Seiten) Illustrationen |
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| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | Woodhead Publishing is an imprint of Elsevier |
| record_format | marc |
| series2 | Woodhead Publishing in food science, technology and nutrition |
| spelling | Talbot, Geoff edt Specialty oils and fats in food and nutrition properties, processing and applications edited by Geoff Talbot Amsterdam [u.a.] Woodhead Publishing is an imprint of Elsevier 2015 1 Online-Ressource (XXIII, 357 Seiten) Illustrationen txt rdacontent c rdamedia cr rdacarrier Woodhead Publishing in food science, technology and nutrition 290 Includes index Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in "clean label functional foods and the emerging markets in "free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists Lipids in nutrition Oils and fats / Biotechnology Oils and fats / Technological innovations Lipids in human nutrition fast Oils and fats, Edible fast Oils and fats, Edible Lipids in human nutrition http://www.sciencedirect.com/science/book/9781782423768 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Specialty oils and fats in food and nutrition properties, processing and applications Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in "clean label functional foods and the emerging markets in "free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists Lipids in nutrition Oils and fats / Biotechnology Oils and fats / Technological innovations Lipids in human nutrition fast Oils and fats, Edible fast Oils and fats, Edible Lipids in human nutrition |
| title | Specialty oils and fats in food and nutrition properties, processing and applications |
| title_auth | Specialty oils and fats in food and nutrition properties, processing and applications |
| title_exact_search | Specialty oils and fats in food and nutrition properties, processing and applications |
| title_full | Specialty oils and fats in food and nutrition properties, processing and applications edited by Geoff Talbot |
| title_fullStr | Specialty oils and fats in food and nutrition properties, processing and applications edited by Geoff Talbot |
| title_full_unstemmed | Specialty oils and fats in food and nutrition properties, processing and applications edited by Geoff Talbot |
| title_short | Specialty oils and fats in food and nutrition |
| title_sort | specialty oils and fats in food and nutrition properties processing and applications |
| title_sub | properties, processing and applications |
| topic | Lipids in nutrition Oils and fats / Biotechnology Oils and fats / Technological innovations Lipids in human nutrition fast Oils and fats, Edible fast Oils and fats, Edible Lipids in human nutrition |
| topic_facet | Lipids in nutrition Oils and fats / Biotechnology Oils and fats / Technological innovations Lipids in human nutrition Oils and fats, Edible |
| url | http://www.sciencedirect.com/science/book/9781782423768 |
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