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AOCS/SFA Edible Oils Manual, Second Edition
Seiten
2006
American Oil Chemists' Society (Verlag)
978-1-893997-55-4 (ISBN)
American Oil Chemists' Society (Verlag)
978-1-893997-55-4 (ISBN)
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Edible oils, the cooking medium for a vast majority of snack foods, play a major role in determining taste, texture, and shelf life of snack foods, as well as influence their nutrient profile. The correct purchasing, testing, storage and processing of these oils are vitally important. The AOCS and the Snack Food Association have responded to this need by producing a comprehensive reference manual to describe the proper use and handling of edible oils. This updated second edition contains the latest information regarding the selection, composition, processing, storage, deterioration, cooking process, handling of equipment, and testing of edible oils.
Factors Influencing Edible Oil Selection
Edible Oil Purchasing
Chemical Composition of Fats and Oils
Oil Processing for the Production of Snack Foods
Unloading and Storage of Edible Oils
Factors Contributing to Oil Deterioration
Use of Edible Oil in the Cooking Process
Cleaning Edible Oil Processing Equipment
Erscheint lt. Verlag | 2.3.2006 |
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Verlagsort | Champaign |
Sprache | englisch |
Gewicht | 181 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
ISBN-10 | 1-893997-55-3 / 1893997553 |
ISBN-13 | 978-1-893997-55-4 / 9781893997554 |
Zustand | Neuware |
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Buch | Hardcover (2023)
Verlag Eugen Ulmer
140,00 €