Fats and Oils Handbook (Nahrungsfette und Öle)
Fats and Oils Handbook (Nahrungsfette und Öle)

Author: Michael Bockisch

Publisher: Elsevier

Published: 2015-08-13

Total Pages: 849

ISBN-13: 0128043555

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Fats and Oils Handbook (Nahrungsfette und Öle) acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. "If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!" - Presents details on the composition, chemistry, and processes of the major fats and oils used today - Includes hundreds of illustrations and tables, making the concepts easier to read and grasp - Acknowledges the importance of fats and oils offers details on relevant technologies

Handbook of Food Processing, Two Volume Set
Handbook of Food Processing, Two Volume Set

Author: Theodoros Varzakas

Publisher: CRC Press

Published: 2015-11-04

Total Pages: 1422

ISBN-13: 1466582316

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Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

Lipid Technologies and Applications
Lipid Technologies and Applications

Author: FredB. Padley

Publisher: Routledge

Published: 2018-05-02

Total Pages: 856

ISBN-13: 1351435108

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""Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition.

History of Hydrogenation, Shortening and Margarine (1860-2020)
History of Hydrogenation, Shortening and Margarine (1860-2020)

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

Published: 2020-06-05

Total Pages: 1159

ISBN-13: 1948436183

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One of the world's most comprehensive, well documented and well illustrated books on this subject, With extensive subject and geographic index. 106 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.

History of Lecithin and Phospholipids (1850-2016)
History of Lecithin and Phospholipids (1850-2016)

Author: William Shurtleff; Akiko Aoyagi

Publisher: Soyinfo Center

Published: 2016-05-29

Total Pages: 954

ISBN-13: 1928914861

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The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 292 photographs and illustrations. Free of charge in digital PDF format on Google Books.