Modifying Lipids for Use in Food
- F. D. Gunstone, University of St Andrews, UK
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.
- Published: September 2006
- Imprint: Woodhead Publishing
- ISBN: 978-1-85573-971-0
â¦recommended to anyone working in this area whether in industry or academia., Read and Digest
The book deserves a place on the bookshelf., Journal of Food and Nutrition Research
â¦an excellent overview of the major modification procedures. This book offers the reader the most up-to-date information about one of the hottest topics in food production and food science today: oils and fats., Acta Alimentaria