Fats in food technology /

• Rajah, Kanes K.

• Oils and fats, Edible.
• Food industry and trade.

• Sheffield Academic Press,

• Sheffield food technology

• 1841272256 (hbk.) :
• 9781841272252 (hbk.) :

• £115.00

• Includes bibliographical references and index.
• Physical properties of fats in food; Bakery fats; Water continuous emulsions; Hydro-genation and fractionation; Fats for chocolate and sugar confectionery; Spreadable products; Emulsifiers and stabilizers; Role of milkfat in hard and semihard cheeses; Culinary fats: solid and liquid frying oils and speciality oils; Appendix: Nomenclature for fatty acids and triglycerides; References; Index.

• Understanding and measuring the shelf life of food
• Fennemas food chemistry
• science of bakery products
• Healthy eating in primary schools
• Hobbs food poisoning and food hygiene
• Hygiene for management a text for food safety courses
• Fundamentals of new food product development
• Introduction to the chemical analysis of foods
• Food microbiology
• Brock biology of microorganisms
• McCance and Widdowsons the composition of foods
• Analytical chemistry of foods
• Food industry briefing HACCP
• Essentials of human nutrition
• Hygiene for management a text for food hygiene courses
• Human nutrition
• HACCP a practical aproach
• Dietary reference values a guide
• Food product development from concept to the marketplace
• Human nutrition a health perspective
• Dietary reference values for food energy and nutrients for the United Kingdom