Fats in Food Technology (Sheffield Food Technology) by Kanes K Rajah PDF

By Kanes K Rajah

ISBN-10: 1841272256

ISBN-13: 9781841272252

Fat in meals expertise provides an outline on the specialist and study point of the makes use of and applied sciences of fat in a large diversity of foodstuffs. as well as the insurance of animal and vegetable fat, the ebook considers extra milk fats, dairy fats, and butter.

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Extra info for Fats in Food Technology (Sheffield Food Technology)

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Koyano, T. and Sato. K. (1989a) Seeding effects on solidification behavior of cocoa butter and dark chocolate: I. Kinetics of solidification. J. Am. Oil Chem. Soc.. 66. 1757–1762. Hachiya, I.. Koyano, T. and Sato, K. (1989b) Seeding effects on solidification behavior of cocoa butter and dark chocolate: II. Physical properties of dark chocolate. J. Am. Oil Chem. Soc.. 66. 1763–1770. W. (1988) Thermal behavior and polymorphism of acylglycerides. in Crystallization and Polymorphism of Fats and Fatty Acids (eds.

And Sato, K. (1998) Diversity in the fatty-acid conformation and chain packing of cis-unsaturated lipids. Curr. Opin. Struct. , 8, 417–425. Katsuragi, T. (1999) Interactions between surfactants and fats, in Physical Properties of Fats, Oils, and Emulsifiers (ed. N. Widlak), AOCS Press, Champaign, 1L, pp. 211–219. , Kaneko, N. and Sato, K. (2000) DSC study of effects of addition of sucrose fatty acid esters on oil phase crystallisation of oil in water in oil emulsion. J. Jpn. Oil Chem. Soc. (Yukagaku), 49, 255-262.

In designing shortenings and margarine for bakery use it is important to understand the application so that the functional properties required can be designed into the product by way of the oil blend used. The availability of relatively inexpensive palm-oil fractions and concerns about overfishing in some of the world's seas has meant there has been a major shift in European countries to the use exclusively of vegetable oil products in bakery fats. However, once the blend is selected the quality and the process control techniques necessary to maintain the desired properties must be applied.

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Fats in Food Technology (Sheffield Food Technology) by Kanes K Rajah

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