by
King, Betty, 1919-
Call Number
ARC 641.86 KIN
Publication Date
1949 1948 1947 1946 1945
Format:
Books
Relevance:
1.3605
by
Chesman, Andrea.
Call Number
664.3
Publication Date
2018
Summary
Reintroduce flavor and texture to home cooking, from duck fat French fries to perfectly flaky lard pie crust, with this definitive reference for processing, preserving, and cooking with animal fats.
Format:
Electronic Resources
Relevance:
0.0772
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by
O'Brien, Richard D.
Call Number
664.3
Publication Date
2008
Summary
This comprehensive reference on fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. This indispensable reference also includes an expanded guide for troubleshooting and problem solving and is an ideal resource for personnel and students of the fats and oils industry and the food processing industry.
Format:
Electronic Resources
Relevance:
0.0680
by
Talbot, Geoff, editor.
Call Number
664.3
Publication Date
2015
Summary
Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in "clean label functional foods and the emerging markets in "free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists.
Format:
Electronic Resources
Relevance:
0.0371
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