Modifying lipids for use in food

Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of l...

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Bibliographic Details
Corporate Author: AarhusKarlshamn (Firm). Oils & Fats Academy.
Other Authors: Gunstone, F. D.
Format: eBook
Language: English
Published: Cambridge : Woodhead, 2006.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Lipids > Derivatives.
Lipids in human nutrition.
Food industry and trade.
elektronické knihy
electronic books
ISBN: 1845691687
9781845691684
1855739712
9781855739710
0849391482
9780849391484
Physical Description: 1 online resource (xv, 609 pages) : illustrations.

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Table of contents

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006 m o d
007 cr cn|||||||||
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020 |a 0849391482 
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024 3 |a 9781855739710 
024 3 |a 9781845691684 
024 3 |a 9780849391484 
035 |a (OCoLC)76951396  |z (OCoLC)85869864  |z (OCoLC)123979303  |z (OCoLC)468764649  |z (OCoLC)712494040  |z (OCoLC)779923451  |z (OCoLC)1058045524  |z (OCoLC)1087334586 
042 |a dlr 
245 0 0 |a Modifying lipids for use in food /  |c edited by Frank D. Gunstone. 
260 |a Cambridge :  |b Woodhead,  |c 2006. 
300 |a 1 online resource (xv, 609 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead publishing in food science, technology, and nutrition. 
504 |a Includes bibliographical references and index. 
505 0 |a pt. 1. Understanding food lipid structure and composition -- pt. 2. Modifying lipids for use in food -- pt. 3. Applications of modified lipids in food. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical and nutritional properties. Modifying lipids for use in foods reviews the range of lipids available, techniques for their modification and how they can be used in food products. Part one reviews vegetable, animal, marine and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids such as hydrogenation, fractionation and interesterification. Finally, part three considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils. With its distinguished editor and international range of contributors, Modifying lipids for use in foods is a standard reference for dairy and other manufacturers using modified lipids. Reviews the range of lipids availableAsseses techniques for modifying lipids such as fractionation and interesterificationConsiders the wide range of applications of modified lipids. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Lipids  |x Derivatives. 
650 0 |a Lipids in human nutrition. 
650 0 |a Food industry and trade. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Gunstone, F. D. 
710 2 |a AarhusKarlshamn (Firm).  |b Oils & Fats Academy. 
776 0 8 |i Print version:  |t Modifying lipids for use in food.  |d Cambridge, England : Woodhead, 2006  |z 1855739712  |z 9781855739710  |w (OCoLC)72761890 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpMLUF0001/modifying-lipids-for?kpromoter=marc  |y Full text 

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