rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Modifying lipids for use in food
  name:
    name part: Gunstone, F. D.
  name:
    name part: AarhusKarlshamn (Firm)
    name part: Oils & Fats Academy.
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: enk
    place:
      place term: Cambridge
    publisher: Woodhead
    date issued: 2006
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xv, 609 pages) : illustrations.
  abstract: 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.
  table of contents: pt. 1. Understanding food lipid structure and composition -- pt. 2. Modifying lipids for use in food -- pt. 3. Applications of modified lipids in food.
  note: edited by Frank D. Gunstone.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Lipids
    topic: Derivatives
  subject:
    topic: Lipids in human nutrition
  subject:
    topic: Food industry and trade
  related item:
    title info:
      title: Modifying lipids for use in food
    origin info:
      publisher: Cambridge, England : Woodhead, 2006
    identifier: (OCoLC)72761890
  related item:
    title info:
      title: Woodhead Publishing in food science, technology, and nutrition
  identifier: 1845691687
  identifier: 9781845691684
  identifier: 1855739712
  identifier: 9781855739710
  identifier: 0849391482
  identifier: 9780849391484
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: GAT
    record creation date: 061212
    record change date: 20240717213016.0
    record identifier: kn-ocm76951396
    language of cataloging:
      language term: eng