Fats in Food Technology
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Beschreibung
Fats are present in some form in the vast majority of processedfoods we consume, as well as in many 'natural'products. Changes in consumer behaviour, centered around anincreased emphasis on healthy food consumption, mean that it ismore important than ever for food scientists to understand theproperties, roles and behaviours that fats play in food and indiets.
Fats in Food Technology, Second Edition is an in-depthexamination of the roles and behaviours of fats in food technologyand the benefits that they impart to consumers. It considers bothfats that are naturally present in foods (such as milk fat incheese) and fats that have been added to improve physical, chemicaland organoleptic properties (like cocoa butter in chocolate). Newlyrevised and updated, the book contains useful information on themarket issues that have driven change and the disciplines that havehelped to regulate the trade and use of fats and oils in foodtechnology. Drawing on the recent literature as well as thepersonal R&D experiences of the authors, the book highlightsthose areas where potential efficiencies in processing and economyin the cost of raw materials can be made. Issues concerning health,diet and lifestyle are covered in dedicated chapters.
This book will be useful to anyone in industry and researchestablishments who has an interest in the technology offat-containing food products, including scientists in the dairy,spreads, bakery, confectionery and wider food industries, as wellthose involved in the production of edible oils.
Autor*in
Kanes K. Rajah
Themen in »Fats in Food Technology«
Dairy Food Fette Food Chemistry Food Science & Technology Lebensmittelchemie Lebensmittelforschung u. -technologie Lebensmitteltechnik Milchprodukte Oils & Fats Öle u. Fette