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Vegetable oils in food technology composition, properties and uses by Gunstone, F. D.

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Published by Wiley-Blackwell in Hoboken .
Written in English

Subjects:

  • Vegetable oils,
  • Food industry and trade

Book details:

Edition Notes

Includes bibliographical references and index.

Statementedited by Frank D. Gunstone
Classifications
LC ClassificationsTP680 .V44 2011
The Physical Object
Paginationp. cm.
ID Numbers
Open LibraryOL24791878M
ISBN 109781444332681
LC Control Number2010041148

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Praise for the first edition of Vegetable Oils in Food Technology: “A wealth of updated information concentrated in one book. The goal to 'serve as a rich source of data' on the thirteen major oils and their important minor components has been attained. There is a need for books of such quality.”Manufacturer: Wiley-Blackwell.   Vegetable Oils in Food Technology book. Read reviews from world’s largest community for readers. Our dietary intake comprises three macronutrients (prote /5.   Vegetable Oils in Food Technology: Composition, Properties and Uses, Edition 2 - Ebook written by Frank Gunstone. Read this book using Google Play Books app on your PC, android, iOS devices. Download for offline reading, highlight, bookmark or take notes while you read Vegetable Oils in Food Technology: Composition, Properties and Uses, Edition : Frank Gunstone. Vegetable Oils in Food Technology: Composition, Properties and Uses - Google Books Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a Reviews: 1.

The book is an essential resource for food scientists and technologists who use vegetable oils in food processing; chemists and technologists working in oils and fats processing; and analytical chemists and quality assurance for the first edition:"This excellent book consists of pages in 11 chapters, written by 13 experts. is a platform for academics to share research papers. Vegetable Oils in Food Technology focuses on the major sources of lipids and the micronutrients that they contain. The book provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food : Tapa dura. The four dominant oils are discussed Wrst: soybean, palm, rape/canola, and sunXower. These chapters are followed by chapters on the two lauric oils (coconut and palmkernel), cottonseed oil, groundnut (pea- nut) oil, olive oil, corn oil and three minor but interesting oils (sesame, rice bran.

Buy Vegetable Oils in Food Technology (Chemistry and Technology of Oils and Fats) 1 by Gunstone, Frank (ISBN: ) from Amazon's Book Store. Everyday low Format: Hardcover. Vegetable Oils in Food Technology: Composition, Properties and Uses, 2nd Edition | Wiley. Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these : Frank Gunstone. Vegetable Oils in Food Technology (Chemistry and Technology of Oils and Fats) | Frank D. Gunstone | download | B–OK. Download books for free. Find books.   This book is concerned with the major sources of lipids and the micronutrients that they contain. Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food : Frank Gunstone.