Edible oil processing
Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins...
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| Other Authors: | , , |
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| Format: | eBook |
| Language: | English |
| Published: |
Hoboken :
John Wiley & Sons Inc.,
2013.
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| Edition: | Second edition. |
| Subjects: | |
| ISBN: | 9781118541784 1118541782 9781118535189 1118535189 9781118535196 1118535197 9781118535202 1118535200 1444336843 9781444336849 9781523109814 1523109815 |
| Physical Description: | 1 online resource |
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| Summary: | Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we con. |
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| Item Description: | Includes index. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781118541784 1118541782 9781118535189 1118535189 9781118535196 1118535197 9781118535202 1118535200 1444336843 9781444336849 9781523109814 1523109815 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
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