04683nam 2200685 450 991013895850332120210930103048.01-118-78876-11-118-78874-51-118-78877-X(CKB)2550000001202989(EBL)1605592(SSID)ssj0001111991(PQKBManifestationID)11593200(PQKBTitleCode)TC0001111991(PQKBWorkID)11157516(PQKB)10252287(OCoLC)874157883(MiAaPQ)EBC1605592(DLC) 2013031077(Au-PeEL)EBL1605592(CaPaEBR)ebr10833767(CaONFJC)MIL572455(OCoLC)870946856(EXLCZ)99255000000120298920140214h20142014 uy 0engur|n|---|||||txtccrFats in food technology /edited by Kanes K. Rajah ; contributors Albert J. Dijkstra [and nine others]Second edition.Cambridge, England :John Wiley & Sons, Inc.,2014.©20141 online resource (558 p.)New edition of: Fats in food products. 1994.Includes index.1-4051-9542-8 1-306-41204-8 Includes bibliographical references at the end of each chapters and index.Cover; Title Page; Copyright; List of Contributors; Preface; Chapter 1: Physical properties of fats in food1; 1.1 Introduction; 1.2 Basic physical properties of fat crystals; 1.3 Structure-function relations in food fats; 1.4 Conclusion; References; Chapter 2: Bakery fats1; 2.1 Introduction; 2.2 Production of margarine and shortening; 2.3 Crystallisation behaviour; 2.4 Processing; 2.5 Plastic bakery fats; 2.6 The influence of emulsifiers in baking; 2.12 Conclusion; Acknowledgement; References; Chapter 3: Water continuous emulsions; 3.1 Introduction3.2 Preparation of water continuous emulsions3.3 Factors affecting water continuous emulsions; References; Chapter 4: Oil modification processes; 4.1 Introduction; 4.2 Hydrogenation; 4.3 Interesterification; 4.4 Fractionation; 4.5 Discussion; References; Chapter 5: Fats for chocolate and sugar confectionery1; 5.1 Introduction; 5.2 Production and properties; 5.3 Legislation and regulatory aspects; 5.5 Filling applications; 5.6 Problem areas; 5.7 Nutritional aspects of confectionery fats; 5.8 Conclusion; Acknowledgements; References; Chapter 6: Spreadable products; 6.1 Introduction6.2 Legislation6.3 Emulsion technology; 6.4 Process technology; 6.5 Yellow fat blends; 6.6 Flavoured butters; 6.7 Non-yellow fat range; References; Chapter 7: Emulsifiers and stabilisers1; 7.1 Introduction; 7.2 Surface activity; 7.3 Interface formation; 7.4 Stabilisation; 7.5 Food emulsifiers; 7.6 The hydrophilic-lipophilic balance; 7.7 Hydrocolloid stabilisers and thickeners; 7.8 Applications; 7.9 Regulatory aspects; References; Chapter 8: Food safety and quality issues of dairy fats; 8.1 Introduction; 8.2 Food-borne disease: the problem; 8.3 Food safety and quality issues of dairy fats8.4 Implementing the HACCP8.5 Food safety and quality in dairy production; 8.6 Future trends; References; Chapter 9: Culinary fats: solid and liquid frying oils and speciality oils1; 9.1 Introduction; 9.2 Salad and cooking oils; 9.3 Frying fats; 9.4 Oils for roasting nuts; 9.5 Ghee; 9.6 Vanaspati; 9.7 Speciality oils; 9.8 Conclusion; References; Appendix: Nomenclature for fatty acids and triglycerides; IndexThis is a book about the roles and behaviors of fats in food technology and the benefits that they impart to consumers. It is about fats that are naturally present in foods or fats that have been added to improve physical and chemical properties. Now in a revised and updated second edition, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. This volume will be useful to anyone in industry and research establishments who has an interest in the technology of fat-FoodCompositionFoodFat contentFoodComposition.FoodFat content.664/.07Rajah Kanes K845533Dijkstra Albert J845534MiAaPQMiAaPQMiAaPQBOOK9910138958503321Fats in food technology1887706UNINA