786610
9780412988417
This basic reference provides comprehensive and detailed coverage of food oils and fats in a practical, how-to format. The book integrates all aspects of food oils and fats from chemistry to food processing to nutrition. Three in-depth sections discuss sources; physical and chemical properties, and processing; manufacturing techniques such as deep frying, griddling, and baking; products such as salad dressings, butter, and dairy product substitutes; the latest analytical and sensory evaluation techniques; flavor control, and nutrition. The book features the latest information on flavor measurement and alteration, product development and cost-effective use of oils and fats in production.Lawson, Harry W. is the author of 'Food Oils and Fats Technology, Utilization, and Nutrition' with ISBN 9780412988417 and ISBN 0412988410.
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