Food Oils and Fats: Technology, Utilization, and Nutrition
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...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boston, MA
Springer US
1995
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| Schlagworte: | |
| Online-Zugang: | BTU01 Volltext |
| Zusammenfassung: | 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 |
| Beschreibung: | 1 Online-Ressource (XII, 340 p) |
| ISBN: | 9781475723519 |
| DOI: | 10.1007/978-1-4757-2351-9 |
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| 520 | |a 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 | ||
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Datensatz im Suchindex
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| bvnumber | BV045185528 |
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| dewey-full | 670 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 670 - Manufacturing |
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| dewey-search | 670 |
| dewey-sort | 3670 |
| dewey-tens | 670 - Manufacturing |
| discipline | Werkstoffwissenschaften / Fertigungstechnik |
| doi_str_mv | 10.1007/978-1-4757-2351-9 |
| format | Electronic eBook |
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| id | DE-604.BV045185528 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T08:10:55Z |
| institution | BVB |
| isbn | 9781475723519 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030574706 |
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| publishDate | 1995 |
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| spelling | Lawson, Harry Verfasser aut Food Oils and Fats Technology, Utilization, and Nutrition by Harry Lawson Boston, MA Springer US 1995 1 Online-Ressource (XII, 340 p) txt rdacontent c rdamedia cr rdacarrier 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 Engineering Industrial and Production Engineering Science, general Biochemistry, general Food Science Nutrition Science Food / Biotechnology Biochemistry Industrial engineering Production engineering Speisefett (DE-588)4171122-1 gnd rswk-swf Speiseöl (DE-588)4182153-1 gnd rswk-swf Speiseöl (DE-588)4182153-1 s 1\p DE-604 Speisefett (DE-588)4171122-1 s 2\p DE-604 Erscheint auch als Druck-Ausgabe 9781441947376 https://doi.org/10.1007/978-1-4757-2351-9 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Lawson, Harry Food Oils and Fats Technology, Utilization, and Nutrition Engineering Industrial and Production Engineering Science, general Biochemistry, general Food Science Nutrition Science Food / Biotechnology Biochemistry Industrial engineering Production engineering Speisefett (DE-588)4171122-1 gnd Speiseöl (DE-588)4182153-1 gnd |
| subject_GND | (DE-588)4171122-1 (DE-588)4182153-1 |
| title | Food Oils and Fats Technology, Utilization, and Nutrition |
| title_auth | Food Oils and Fats Technology, Utilization, and Nutrition |
| title_exact_search | Food Oils and Fats Technology, Utilization, and Nutrition |
| title_full | Food Oils and Fats Technology, Utilization, and Nutrition by Harry Lawson |
| title_fullStr | Food Oils and Fats Technology, Utilization, and Nutrition by Harry Lawson |
| title_full_unstemmed | Food Oils and Fats Technology, Utilization, and Nutrition by Harry Lawson |
| title_short | Food Oils and Fats |
| title_sort | food oils and fats technology utilization and nutrition |
| title_sub | Technology, Utilization, and Nutrition |
| topic | Engineering Industrial and Production Engineering Science, general Biochemistry, general Food Science Nutrition Science Food / Biotechnology Biochemistry Industrial engineering Production engineering Speisefett (DE-588)4171122-1 gnd Speiseöl (DE-588)4182153-1 gnd |
| topic_facet | Engineering Industrial and Production Engineering Science, general Biochemistry, general Food Science Nutrition Science Food / Biotechnology Biochemistry Industrial engineering Production engineering Speisefett Speiseöl |
| url | https://doi.org/10.1007/978-1-4757-2351-9 |
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