Fats and Oils Handbook (Nahrungsfette und Öle) (eBook, ePUB)

Redaktion: Bockisch, Michael

• Format: ePub

Produktbeschreibung

Fats and Oils Handbook (Nahrungsfette und Öle) acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. "If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!"

• Presents details on the composition, chemistry, and processes of the major fats and oils used today
• Includes hundreds of illustrations and tables, making the concepts easier to read and grasp
• Acknowledges the importance of fats and oils offers details on relevant technologies

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 848
• Erscheinungstermin: 13. August 2015
• Englisch
• ISBN-13: 9780128043554
• Artikelnr.: 43814601

Autorenporträt

Prof. Dr. Michael Bockisch has worked more than 20 years for Unilever in executive management, as CEO, and as a management consultant within the food industry. He has a particular focus on post-sustainability, consumer policy, and communication as it relates to food. He is a Vice-President of the Federation of Food Law and Food Science (BLL) and Chairman of the Board (Strategy) of the Hamburg School of Food Science.

Inhaltsangabe

1. The Importance of Fats 2. Composition, Structure, Physical Data, and Chemical Reactions of Fats and Oils and Their Associates 3. Animal Fats and Oils 4. Vegetable Fats and Oils 5. Production of Vegetable Oils and Fats 6. Modification of Fats and Oils 7. Refining 8. Fats as, or in, Food 9. Analytical Methods 10. Conversion Tables and Abbreviations