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Fats in food technology / / edited by Kanes K. Rajah ; contributors Albert J. Dijkstra [and nine others]
| Fats in food technology / / edited by Kanes K. Rajah ; contributors Albert J. Dijkstra [and nine others] |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Cambridge, England : , : John Wiley & Sons, Inc., , 2014 |
| Descrizione fisica | 1 online resource (558 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
RajahKanes K
DijkstraAlbert J |
| Soggetto topico |
Food - Composition
Food - Fat content |
| ISBN |
1-118-78876-1
1-118-78874-5 1-118-78877-X |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Introduction
3.2 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 Introduction 6.2 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 fats 8.4 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; Index |
| Record Nr. | UNINA-9910138958503321 |
| Cambridge, England : , : John Wiley & Sons, Inc., , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fats in food technology / / edited by Kanes K. Rajah ; contributors Albert J. Dijkstra [and nine others]
| Fats in food technology / / edited by Kanes K. Rajah ; contributors Albert J. Dijkstra [and nine others] |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Cambridge, England : , : John Wiley & Sons, Inc., , 2014 |
| Descrizione fisica | 1 online resource (558 p.) |
| Disciplina | 664/.07 |
| Altri autori (Persone) |
RajahKanes K
DijkstraAlbert J |
| Soggetto topico |
Food - Composition
Food - Fat content |
| ISBN |
1-118-78876-1
1-118-78874-5 1-118-78877-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
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 Introduction
3.2 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 Introduction 6.2 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 fats 8.4 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; Index |
| Record Nr. | UNINA-9910828250303321 |
| Cambridge, England : , : John Wiley & Sons, Inc., , 2014 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||