Edible oil processing
255,99 $
255,99 $ 255,99 $
Régulier: 255,99 $
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Livre numérique non disponible
Résumé

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet.

The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. 

This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. 
It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets. 

This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing. 

 


Détails
Titre
Edible oil processing
Prix
255,99 $
Sujet
Format Poche
Non
Langue
Français/French
Date de publication
2013-05-23
ISBN
9781118535196
Code Interne
2172366
Numéro de produit
2172366
Format numérique
pdf
Protection
Adobe DRM
Entrepôt Numérique
NUMILOG

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