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Modifying lipids for use in food /
Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of l...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Woodhead,
2006.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Modifying lipids for use in food / |c edited by Frank D. Gunstone. |
| 260 | |a Cambridge : |b Woodhead, |c 2006. | ||
| 300 | |a 1 online resource (xv, 609 pages) : |b illustrations. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead publishing in food science, technology, and nutrition. | |
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a pt. 1. Understanding food lipid structure and composition -- pt. 2. Modifying lipids for use in food -- pt. 3. Applications of modified lipids in food. | |
| 520 | |a Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of lipids available, techniques for their modification and how they can be used in food products. 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 foods is a standard reference for dairy and other manufacturers using modified lipids. Reviews the range of lipids availableAsseses techniques for modifying lipids such as fractionation and interesterificationConsiders the wide range of applications of modified lipids. | ||
| 506 | |3 Use copy |f Restrictions unspecified |2 star |5 MiAaHDL | ||
| 533 | |a Electronic reproduction. |b [Place of publication not identified] : |c HathiTrust Digital Library, |d 2011. |5 MiAaHDL | ||
| 538 | |a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |u http://purl.oclc.org/DLF/benchrepro0212 |5 MiAaHDL | ||
| 583 | 1 | |a digitized |c 2011 |h HathiTrust Digital Library |l committed to preserve |2 pda |5 MiAaHDL | |
| 588 | 0 | |a Print version record. | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Lipids |x Derivatives. | |
| 650 | 0 | |a Lipids in human nutrition. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 6 | |a Lipides |x Dérivés. | |
| 650 | 6 | |a Lipides dans l'alimentation humaine. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 650 | 7 | |a Lipids in human nutrition |2 fast | |
| 650 | 7 | |a Modifizierte Verbindungen |2 gnd | |
| 650 | 7 | |a Speisefett |2 gnd | |
| 655 | 0 | |a Aufsatzsammlung. | |
| 655 | 7 | |a Aufsatzsammlung. |2 swd | |
| 700 | 1 | |a Gunstone, F. D. | |
| 710 | 2 | |a AarhusKarlshamn (Firm). |b Oils & Fats Academy. | |
| 776 | 0 | 8 | |i Print version: |t Modifying lipids for use in food. |d Cambridge, England : Woodhead, 2006 |z 1855739712 |z 9781855739710 |w (OCoLC)72761890 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpMLUF0001/toc |z Texto completo |
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