Food Oils and Fats

Technology, Utilization, and Nutrition

  • Authors
  • Harry Lawson

Table of contents

  1. Front Matter
    Pages i-xi
  2. Harry Lawson
    Pages 1-2
  3. Harry Lawson
    Pages 3-14
  4. Harry Lawson
    Pages 15-27
  5. Harry Lawson
    Pages 28-38
  6. Harry Lawson
    Pages 39-48
  7. Harry Lawson
    Pages 49-65
  8. Harry Lawson
    Pages 66-115
  9. Harry Lawson
    Pages 116-122
  10. Harry Lawson
    Pages 123-131
  11. Harry Lawson
    Pages 166-182
  12. Harry Lawson
    Pages 183-202
  13. Fred J. Baur
    Pages 203-280
  14. Fred J. Baur
    Pages 281-309
  15. Harry Lawson
    Pages 310-317
  16. Fred J. Baur
    Pages 318-328
  17. Back Matter
    Pages 329-339

About this book

Introduction

This is a basic reference/textbook for professionals and students involved with these important oils and fats. It is a valuable source of information for those preparing for or already professionally as­ sociated with the Food Processing and Foodservice industries. Chapters one through six deal with the technology of oils and fats, including sources, chemical structure, physical and chemical properties, and processing techniques. Chapters seven through twelve are devoted to the utilization of oils and fats in Food Manufacturing and Foodservice, including deep frying, griddling, baking of all types, salad dressings, margarines, hard butters, and dairy product re­ placements. The last four chapters contain a most complete and up­ to-date treatment of nutrition, as well as the latest developments in analytical methods, flavor, and product development as they relate to oils and fats. This book contains the necessary information for an understand­ ing of how oils and fats are used in the food industry and how this information is used to set standards and meet performance goals. In a thoroughly readable way it is a how-to-do, hands-on treatise on using oils and fats for every major food use. ix Acknowledgments I gratefully acknowledge many friends at Procter & Gamble who provided updated material, some currently employed and some re­ cently retired. Fred J. Baur, formerly of Procter & Gamble, wrote the updated chapters related to Analytical Methods, Flavor, Nutri­ tion, and Dietary Considerations.

Keywords

chemistry food food processing nutrition processing

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4757-2351-9
  • Copyright Information Springer-Verlag US 1995
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4419-4737-6
  • Online ISBN 978-1-4757-2351-9
  • About this book