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Fats in Food Technology presents an overview at the professional and research level of the uses and technologies of fats in a broad range of foodstuffs. In addition to the coverage of animal and vegetable fats, the book considers added milk fat, dairy fat, and butter.
- Sales Rank: #8385902 in Books
- Published on: 2001-12-20
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 6.50" w x 1.25" l, 1.93 pounds
- Binding: Hardcover
- 379 pages
Review
"Since the authors of the various chapters have been drawn from throughout the world, the book has a broad scope in ideas and experience. a valuable addition to the library of those developing fat-containing food systems and for those who wish to gain a perspective on fat-containing foods." - Joseph G. Endres, in AOCS Press
From the Back Cover
This is a book about the roles and behaviour of fats in food technology and the benefits that they impart to consumers. It is about fats that are naturally present in foods (e.g. milk fat in cheese) or fats that have been added to help with physical and chemical properties (e.g. cocoa butter in chocolate). It is a book which has useful information on market issues that have driven change and disciplines that have helped to regulate the trade and use of fats and oils in food technology.
The volume provides a source of concentrated information over a broad subject area and will be especially valuable to food technologists considering innovation or diversification into other sectors of the food industry.
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