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Fats In Food Technology

understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth;

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Reducing Saturated Fats in Foods

topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food;

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Specialty Oils and Fats in Food and Nutrition

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the ;...

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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stabilit;...

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Fats and Oils Handbook (Nahrungsfette und le)

Fats and Oils Handbook (Nahrungsfette und le) acknowledges the importance of fats and oils and surveys today's state-of-the-art technology;

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Edible Oil Processing

processed. This second edition of Edible Oil Processing presents a valuable overview of the technology and applications behind the subject. It;

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Oils and Fats in the Food Industry

Oils and fats are almost ubiquitous in food processing - whether naturally occurring in foods or add;...

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Trans Fats Replacement Solutions

Epidemiological studies have continued to increase awareness of how trans fats impact human nutritio;...

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Oils and Fats Authentication

Quality assessment and the need for authentication are important features of the food and personal c;...

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Processing And Nutrition Of Fats And Oils

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils product;...

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Food Lipids

experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional;

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Functional Dietary Lipids

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses;...

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The Chemistry of Oils and Fats

The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is;...

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Fats and Oils in Human Nutrition (FAO Food and Nutrition Paper)

Expert consultations are covened by the Food and Agriculture Organization and the World Health Organ;...

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Bailey'S Industrial Oil And Fat Products

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils;

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Bailey's Industrial Oil And Fat Products

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils;

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Bailey's Industrial Oil And Fat Products

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible;

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Trends in Dietary Fats Research

Fats have important functions in the body. Fats and oils are also called lipids. Fats are the most c;...

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Differential Scanning Calorimetry

Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about;

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Differential Scanning Calorimetry

Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about;

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Structure and Properties of Fat Crystal Networks

Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we;

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Crystallization Processes in Fats and Lipid Systems

An exploration of new and emerging techniques, processes and applications in the behaviour, crystall;...

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Fats and Sugars

The Healthy Eating series explores each of the main food groups in a fun and informative way. Young ;...

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Fats and Sugars

The Healthy Eating series explores each of the main food groups in a fun and informative way. Young ;...

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Edible Oleogels

," and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and;

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Food Engineering Aspects of Baking Sweet Goods

. With contributions from various international authorities on food science, engineering, and technology, the book covers the rheology of cake;

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Food Engineering Aspects of Baking Sweet Goods

. With contributions from various international authorities on food science, engineering, and technology, the book covers the rheology of cake;

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