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Food Oils and Fats

Technology, Utilization and Nutrition

Authors: Lawson, H.W.

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eBook $139.00
price for USA (gross)
  • ISBN 978-1-4757-2351-9
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $219.99
price for USA
  • ISBN 978-0-412-98841-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $179.99
price for USA
  • ISBN 978-1-4419-4737-6
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

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.

Table of contents (16 chapters)

Table of contents (16 chapters)

Buy this book

eBook $139.00
price for USA (gross)
  • ISBN 978-1-4757-2351-9
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $219.99
price for USA
  • ISBN 978-0-412-98841-7
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $179.99
price for USA
  • ISBN 978-1-4419-4737-6
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.

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Bibliographic Information

Bibliographic Information
Book Title
Food Oils and Fats
Book Subtitle
Technology, Utilization and Nutrition
Authors
Copyright
1995
Publisher
Springer US
Copyright Holder
Springer Science+Business Media Dordrecht
eBook ISBN
978-1-4757-2351-9
DOI
10.1007/978-1-4757-2351-9
Hardcover ISBN
978-0-412-98841-7
Softcover ISBN
978-1-4419-4737-6
Edition Number
1
Number of Pages
XII, 340
Topics