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Food Oils and Fats: Technology, Utilization and Nutrition (1995)

Food Oils and Fats: Technology, Utilization and Nutrition (1995)

H.W. Lawson

Published: 1995, December 31
Authors: H.W. Lawson
Publishers: Springer Science & Business Media
Pages: 360
Print type: BOOK

Description:

This basic reference provides comprehensive and detailed coverage of food oils and fats in a practical, how-to format. The book integrates all aspects of food oils and fats from chemistry to food processing to nutrition. Three in-depth sections discuss sources; physical and chemical properties, and processing; manufacturing techniques such as deep frying, griddling, and baking; products such as salad dressings, butter, and dairy product substitutes; the latest analytical and sensory evaluation techniques; flavor control, and nutrition. The book features the latest information on flavor measurement and alteration, product development and cost-effective use of oils and fats in production.