Author: Michael Bockisch
Publisher: Elsevier
ISBN: 0128043555
Category : Technology & Engineering
Languages : en
Pages : 849
Book Description
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
Fats and Oils Handbook (Nahrungsfette und Öle)
Subject Guide to Books in Print
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 2460
Book Description
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 2460
Book Description
American Book Publishing Record Cumulative 1998
Author: R R Bowker Publishing
Publisher:
ISBN: 9780835240871
Category :
Languages : en
Pages : 1312
Book Description
Publisher:
ISBN: 9780835240871
Category :
Languages : en
Pages : 1312
Book Description
Manuals of Food Quality Control
Author: P. G. Martin
Publisher: Food & Agriculture Org.
ISBN: 9789251008447
Category : Food
Languages : en
Pages : 428
Book Description
Publisher: Food & Agriculture Org.
ISBN: 9789251008447
Category : Food
Languages : en
Pages : 428
Book Description
Handbook of Food Processing, Two Volume Set
Author: Theodoros Varzakas
Publisher: CRC Press
ISBN: 1466582316
Category : Technology & Engineering
Languages : en
Pages : 1422
Book Description
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
Publisher: CRC Press
ISBN: 1466582316
Category : Technology & Engineering
Languages : en
Pages : 1422
Book Description
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
Forthcoming Books
Author: Rose Arny
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1896
Book Description
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1896
Book Description
Fats and Oils Handbook
Author: Michael Bockisch
Publisher:
ISBN:
Category : Oils and fats, Edible
Languages : en
Pages :
Book Description
Publisher:
ISBN:
Category : Oils and fats, Edible
Languages : en
Pages :
Book Description
Bibliographic Guide to Technology
Author: New York Public Library. Research Libraries
Publisher:
ISBN:
Category : Catalogs, Classified (Universal decimal)
Languages : en
Pages : 488
Book Description
Publisher:
ISBN:
Category : Catalogs, Classified (Universal decimal)
Languages : en
Pages : 488
Book Description
Dense Gases for Extraction and Refining
Author: Egon Stahl
Publisher: Springer Science & Business Media
ISBN: 3642728928
Category : Science
Languages : en
Pages : 249
Book Description
Procedures for extracting or refining sensitive substances using dense gases have been developed for numerous purposes. Dense carbon dioxide is already being used industrially for decaffeination of coffee and extraction of hops. Further possible applications have been tested on the laboratory or pilot plant scales and shown to be mostly economical. Uses as varied as the non-aggressive extraction of spice, extraction of polymers, refining of spent oil, pyrolysis/extraction of wood and liquefaction of coal show the extremely wide range of application. The book comprehensively reviews the present state of development and features examples of application of this new technique.
Publisher: Springer Science & Business Media
ISBN: 3642728928
Category : Science
Languages : en
Pages : 249
Book Description
Procedures for extracting or refining sensitive substances using dense gases have been developed for numerous purposes. Dense carbon dioxide is already being used industrially for decaffeination of coffee and extraction of hops. Further possible applications have been tested on the laboratory or pilot plant scales and shown to be mostly economical. Uses as varied as the non-aggressive extraction of spice, extraction of polymers, refining of spent oil, pyrolysis/extraction of wood and liquefaction of coal show the extremely wide range of application. The book comprehensively reviews the present state of development and features examples of application of this new technique.
Bailey's Industrial Oil and Fat Products
Author: Alton Edward Bailey
Publisher: Wiley-Interscience
ISBN:
Category : Science
Languages : en
Pages : 376
Book Description
The third volume in the most comprehensive reference on modern technical processes involving oil and fat products. Contains new material on fractionation and winterization, margarine shortenings and speciality fats, deodorization/physical refining, instrument analysis and quality control, sensory evaluation, storage, handling and stabilization of finished products and packaging.
Publisher: Wiley-Interscience
ISBN:
Category : Science
Languages : en
Pages : 376
Book Description
The third volume in the most comprehensive reference on modern technical processes involving oil and fat products. Contains new material on fractionation and winterization, margarine shortenings and speciality fats, deodorization/physical refining, instrument analysis and quality control, sensory evaluation, storage, handling and stabilization of finished products and packaging.