Fats and Oils : Practical Guide for the Food Industry

Stauffer, Clyde E.

ISBN 10: 0913250902 / ISBN 13: 9780913250907

Published by American Association of Cereal Chermists, Saint Paul, Minnesota, U.S.A., 1996

About this Item

"The currentvolume presents the basics about fats and oils as well as practical advice on their uses in foods from salad dressings to baked products. To make technical topics accessible to a broader audience, FATS AND OILS provides many easy-to-use tables and illustrations as well as definitions of key terms. Topics also include functional properties, analytical tests, emulsions, refining and production, frying fats, chocolate and confectionary coatings, low-fat products, and nutrition. In FATS AND OILS, Clyde Stauffer shares the expertise that he has gained from many years of working in the food industry. Drawing on his professional know-how, Stauffer has created throubleshooting guides that make this book a powerful problem-solving tool." This book has 149 pages and is illustrated. The text contasins NO internal markings whatsoever.

Seller Inventory # 027069

Bibliographic Details

• Title: Fats and Oils : Practical Guide for the Food Industry
• Publisher: American Association of Cereal Chermists, Saint Paul, Minnesota, U.S.A.
• Publication Date: 1996
• Language: English
• ISBN 10: 0913250902
• ISBN 13: 9780913250907
• Binding: Soft Cover
• Edition: Not Given
• Condition: Fine
• Seller catalogs:
  • Chemistry & Physics
  • Cookbook

About this title

Synopsis

This single source guide was developed for food industry professionals as a practical approach to understanding the basics of fats and oils and their applications. Fats and Oils is written in a user-friendly format with definitions of terms, examples, illustrations, and troubleshooting tips for any level of food science practitioner.

Review

In everyway an excellent book. --Lipid Technology

A well-written, easy-to-read, introduction to fats-and-oils chemistry and applications. --Inform: A Publication of the American Oil Chemists' Society

The book has achieved its aim of bringing general reference and practical application together in an easy-to-use formulation. --Food Technology in New Zealand