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Fats and Oils Handbook (Nahrungsfette und Öle)

2015-08-13 Technology & Engineering
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Release : 2015-08-13
Genre : Technology & Engineering
Kind : eBook
Book Rating : 555/5 ( reviews)

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Book Synopsis Fats and Oils Handbook (Nahrungsfette und Öle) by : Michael Bockisch

Download or read book Fats and Oils Handbook (Nahrungsfette und Öle) written by Michael Bockisch. This book was released on 2015-08-13. Available in PDF, EPUB and Kindle. Book excerpt: Fats and Oils Handbook (Nahrungsfette und Öle) acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. "If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!" - Presents details on the composition, chemistry, and processes of the major fats and oils used today - Includes hundreds of illustrations and tables, making the concepts easier to read and grasp - Acknowledges the importance of fats and oils offers details on relevant technologies

Fats and Oils Handbook

1998 Oils and fats, Edible
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Release : 1998
Genre : Oils and fats, Edible
Kind : eBook
Book Rating : /5 ( reviews)

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Book Synopsis Fats and Oils Handbook by : Michael Bockisch

Download or read book Fats and Oils Handbook written by Michael Bockisch. This book was released on 1998. Available in PDF, EPUB and Kindle. Book excerpt:

Fats and Oils

2008-12-05 Technology & Engineering
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Release : 2008-12-05
Genre : Technology & Engineering
Kind : eBook
Book Rating : 674/5 ( reviews)

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Book Synopsis Fats and Oils by : Richard D. O'Brien

Download or read book Fats and Oils written by Richard D. O'Brien. This book was released on 2008-12-05. Available in PDF, EPUB and Kindle. Book excerpt: Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. It also includes an expanded guide for troubleshooting and problem solving. Building upon the practical aspects of the first edition, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry.

Fats and Oils

2003-12-17 Technology & Engineering
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Release : 2003-12-17
Genre : Technology & Engineering
Kind : eBook
Book Rating : 669/5 ( reviews)

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Book Synopsis Fats and Oils by : Richard D. O'Brien

Download or read book Fats and Oils written by Richard D. O'Brien. This book was released on 2003-12-17. Available in PDF, EPUB and Kindle. Book excerpt: Numerous nutritional findings and extensive evidence on the health benefits of diet and exercise have emerged since the publication of the successful first edition. Recent concerns about trans isomers acting like saturated fatty acids have encouraged formulation changes that require fats and oils processors to revise their preparation techniques. U

Standards for Fats & Oils

2012-12-06 Medical
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Release : 2012-12-06
Genre : Medical
Kind : eBook
Book Rating : 766/5 ( reviews)

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Book Synopsis Standards for Fats & Oils by : Harry W. Lawson

Download or read book Standards for Fats & Oils written by Harry W. Lawson. This book was released on 2012-12-06. Available in PDF, EPUB and Kindle. Book excerpt: This book was written as a basic reference textbook for students in the schools of hotel, restaurant, and institutional management. It is also designed to be a reference and further study guide for cooks, chefs, dietitians, and foodservice management personnel who are already employed in this important industry. There are many texts available that thoroughly cover, in great depth, the chemistry and technical aspects of fats and oils. However, the author is not aware of any text devoted exclusively to fats and oils for foodservice. Therefore, this book is designed to provide just enough technical background to allow an under standing of how and why certain types of fats and oils work for specific uses in foodservice. This leads to practical applications and standards for the various types of products available for such uses as deep frying, griddling, pan frying, salad dressing, and baking. Tested quantity recipes are included as a further guide to product usage and menu expansion. This book is divided into three parts. The first part deals with the chemistry and general technical background for fats and oils. Part II covers the major practical applications in foodservice, along with recipes. In Part III, nutrition, dietary considerations, product and recipe Qevelopment techniques, and sanitary and quality control procedures are considered. Fats and oils playa very important role in all foodservice operations. This book will provide the information necessary for a good understanding of these products and how they should be used.

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