Fats and Oils: Formulating and Processing for Applications, Third Edition

Front Cover
CRC Press, Dec 5, 2008 - Technology & Engineering - 680 pages
In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following in the footsteps of its previous bestselling editions, Fats and Oils: Formulating and Processing for Applications, Third Edition delineates up-to-date processing procedures and formulation techniques as well a
 

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Very Informative, Very simple to read and understand. Easy language and clear concepts.

Contents

Chapter 1 Raw Materials
1
Chapter 2 Fats and Oils Processing
73
Chapter 3 Fats and Oils Analysis
197
Chapter 4 Fats and Oils Formulation
263
Chapter 5 Shortening Types
347
Chapter 6 Baking Shortenings
361
Chapter 7 Frying Shortenings
399
Chapter 8 Dairy Analog Shortenings
425
Chapter 9 Household Shortenings
437
Chapter 10 Margarine
447
Chapter 11 Liquid Oils
473
Chapter 12 Quality Management
495
Chapter 13 Troubleshooting
561
Index
659
Back cover
745
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