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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor Corporativo: AarhusKarlshamn (Firm). Oils & Fats Academy
Otros Autores: Gunstone, F. D.
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Cambridge : Woodhead, 2006.
Colección:Woodhead Publishing in food science, technology, and nutrition.
Temas:
Acceso en línea:Texto completo
Tabla de Contenidos:
  • pt. 1. Understanding food lipid structure and composition
  • pt. 2. Modifying lipids for use in food
  • pt. 3. Applications of modified lipids in food.