Preparation and Evaluation of Superglycerinated Shortening Evaluation of superglycerinated shortening prepared by enzymatic interesterification

Auteur: Mounir Eid
Taal: Engels
Preparation and Evaluation of Superglycerinated Shortening

Samenvatting

Fats and oils play an essential role in the human diet and they have the important quality of improving the palatability of foods. For these reason, they are used in a great variety of food. These uses demand widely varying properties e.g.in crystallization and melting behavior, so, this book will provide a good information on fat modification through enzymatic interesterification, which provides a safe, easy and cost efficient alternative to chemical interesterification and hydrogenation, and gives a more natural product, free of trans fatty acids. These subjects are required by researchers and technologists in the field of lipids.
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Productspecificaties

Inhoud

Taal
Engels
Bindwijze
Paperback
Verschijningsdatum
2011-01-01
Aantal pagina's
168 pagina's
Illustraties
Nee

Betrokkenen

Auteur
Mounir Eid
Uitgever
Lap Lambert Academic Publishing

EAN

EAN
9783844395013

Overige kenmerken

Extra groot lettertype
Nee
NUR code
913
Oorspronkelijke releasedatum
2011-05-27
Subtitel
Evaluation of superglycerinated shortening prepared by enzymatic interesterification

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