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Fats in Food Products

Editors: Moran, D. P. (Ed.)

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About this book

The properties of fats and the characteristics of some food products based on fats have been documented in several books. Individual fats such as milkfat, however, have received less attention despite many successful initiatives to increase their utilization in food products. Moreover, the availability of data on the function of fats in the context of major manufactured food products has often been constrained by the general reluctance of manufacturers to disclose details of working practices. In some areas, such as yellow fat spreads, the market has changed dramatically over the last decade or so by the introduction of a broad class of new products resulting from a trend among consumers in the developed world towards reduced fat consumption. A review of this general area therefore now seems very timely. In the preparation of this book, we have been fortunate to have had the support of internationally recognised specialists with much relevant experience and achievement in their subject areas. We believe that their contributions not only subscribe to the main aim of this book, by providing useful insight into the functional properties of the major fats in foods, but also offer information concerning recent and novel methods of processing these fats. Opportunities for possible future developments are indicated throughout.

Table of contents (10 chapters)

Table of contents (10 chapters)

Buy this book

eBook n/a
  • ISBN 978-1-4615-2121-1
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
Softcover n/a
  • ISBN 978-1-4613-5884-8
  • Free shipping for individuals worldwide
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Bibliographic Information

Bibliographic Information
Book Title
Fats in Food Products
Editors
  • D. P. Moran
Copyright
1994
Publisher
Springer US
Copyright Holder
Chapman & Hall
eBook ISBN
978-1-4615-2121-1
DOI
10.1007/978-1-4615-2121-1
Softcover ISBN
978-1-4613-5884-8
Edition Number
1
Number of Pages
XVI, 415
Topics