Hydrogenation of Fats and Oils, Second Edition: Theory and Practice
King, Jerry W., List, Gary R
As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text.
- Emphasizes techniques for trans fatty acid reduction or complete removal in food products
- Features extensive information on hydrogenation methods, isomer formation, and catalysts used
- Includes an extensive glossary of hydrogenation and related technical terms
年:
2011
出版:
Second edition
出版社:
Academic Press and AOCS Press
语言:
english
页:
384
ISBN 10:
1893997936
ISBN 13:
9781893997936
文件:
PDF, 15.48 MB
IPFS:
,
english, 2011
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