Modifying Lipids for Use in Food - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Modifying Lipids for Use in Food write by F. D. Gunstone. This book was released on 2006-09-28. Modifying Lipids for Use in Food available in PDF, EPUB and Kindle. 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.
Modifying Lipids for Use in Food
Modifying Lipids for Use in Food - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Modifying Lipids for Use in Food write by F. D. Gunstone. This book was released on 2006-09-28. Modifying Lipids for Use in Food available in PDF, EPUB and Kindle. 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 available - Asseses techniques for modifying lipids such as fractionation and interesterification - Considers the wide range of applications of modified lipids
The Lipid Handbook with CD-ROM
The Lipid Handbook with CD-ROM - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook The Lipid Handbook with CD-ROM write by Frank D. Gunstone. This book was released on 2007-03-13. The Lipid Handbook with CD-ROM available in PDF, EPUB and Kindle. Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. It places a stronger emphasis on the nutritional, medical, and agricultural aspects of lipids to reflect the increased interest and research in these areas in the past 10 years and beyond. This edition features updated chapters and expanded coverage, including additional compounds to its dictionary. Written by experts from a diverse range of fields, many of whom have contributed new research in the areas under review, this handbook remains an essential reference.
Modifying lipids for use in food[
Modifying lipids for use in food[ - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Modifying lipids for use in food[ write by F. D. Gunstone. This book was released on 2006. Modifying lipids for use in food[ available in PDF, EPUB and Kindle.
Lipids for Functional Foods and Nutraceuticals
Lipids for Functional Foods and Nutraceuticals - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Lipids for Functional Foods and Nutraceuticals write by F. D. Gunstone. This book was released on 2003-01-15. Lipids for Functional Foods and Nutraceuticals available in PDF, EPUB and Kindle. Functional foods and nutraceuticals have become 'hot topics', with an increasing number of books, college courses, and meetings devoted to this area of interest. Foods can be regarded as functional if they can be satisfactorily demonstrated to contain bio-active molecules that reduce the risk of disease or act positively to promote good health. The active ingredients and components of functional foods and neutraceuticals often include lipids. They are required in their own right and also for the important minor components such as carotenoids, tocols, and sterols which accompany the oils and fats. This is the first book to address specifically the use of lipids in functional foods and neutraceuticals and it will be essential reading for those who produce the lipids and those who seek to incorporate them into appropriate food products. The first chapter is an overview of the development of functional foods. This is followed by chapters devoted to materials which are either lipids or are compounds that are fat-soluble and co-occur with oils and fats. These include: carotenoids, tocopherols, phytosterols, n-3 (omega-3) oils, diacylglycerols, structured lipids, sesame oil, rice bran oil, and oils and preparations containing palmitoleic acid, y-linolenic acid, stearidonic acid, or conjugated linoleic acid.
