Modifying Lipids for Use in Food (Hardback)F. D. Gunstone (editor)
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Part One reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation, and interesterification. Finally, Part Three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.
With its distinguished editor and international range of contributors, Modifying Lipids for Use in Food will be a standard reference for dairy and other manufacturers using modified lipids.
Publisher: Taylor & Francis Inc
Number of pages: 609
Weight: 1043 g
Dimensions: 229 x 152 mm
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