This 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–containing food products. INDICE: 1. Physical Properties of fats in food. Tetsuo Koyano, Meiji Seika Kaisha Ltd, Saitama, Japan and Kiyotaka Sato and Satoru Ueno, Faculty of Applied Biological Science, Hiroshima University, Japan. 2. Bakery Fats. Paul Wassell, Principal Application Specialist, Oils & Fats Innovation Group, Denmark. 3. Water continuous emulsions. Dr. HMP Ranjith, Diotte Consulting & Technology, Nantwich, UK. 4. Hydrogenation and fractionation. Albert Dijkstra, Consultant to the Oils and Fats Industry, St Eutrope–de–Born, France. 5. Fats for chocolate and sugar confectionery. Geoff Talbot, The Fat Consultant, Bedford, UK. 6. Spreadable Products. Kanes Rajah, University of Greenwich, UK. 7. Emulsifiers and stabilizers. Author TBC. 8. Role of milkfat in hard and semihard cheese. Tim Guinee, Dairy Products Research Centre, Teagasc, Fermoy, Ireland and Barry Law, Consultant to the Dairy Industry, Sydney, Australia. 9. Culinary fats: solid and liquid frying oils, and speciality oils. Mark Farmer, Danisco, Denmark. 10. Effect of fat content on food safety of dairy products. Upuli Wijewardene, University of Salford, UK. Appendix: nomenclature for fatty acids and triglycerides. References
- ISBN: 978-1-4051-9542-3
- Editorial: Wiley–Blackwell
- Encuadernacion: Cartoné
- Páginas: 391
- Fecha Publicación: 18/04/2014
- Nº Volúmenes: 1
- Idioma: Inglés