Handbook of fat replacers
Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in...
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CRC Press LLC
2011
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| Truy cập trực tuyến: | http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25590 |
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oai:scholar.dlu.edu.vn:DLU123456789-255902012-03-03T04:20:45Z Handbook of fat replacers Roller, Sibel Jones, Sylvia A. Hóa học Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved.Information for each ingredient includes:o its history and use as a fat replacero production processo chemical structure and functional propertieso interactions with other food ingredientso nutritional, toxicological, and legal status of its useo selected examples of food product formulations 2011-09-12T03:06:44Z 2011-09-12T03:06:44Z 1996 Book 0–8493–2512–9 http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25590 en application/pdf CRC Press LLC |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| topic |
Hóa học |
| spellingShingle |
Hóa học Roller, Sibel Jones, Sylvia A. Handbook of fat replacers |
| description |
Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved.Information for each ingredient includes:o its history and use as a fat replacero production processo chemical structure and functional propertieso interactions with other food ingredientso nutritional, toxicological, and legal status of its useo selected examples of food product formulations |
| format |
Book |
| author |
Roller, Sibel Jones, Sylvia A. |
| author_facet |
Roller, Sibel Jones, Sylvia A. |
| author_sort |
Roller, Sibel |
| title |
Handbook of fat replacers |
| title_short |
Handbook of fat replacers |
| title_full |
Handbook of fat replacers |
| title_fullStr |
Handbook of fat replacers |
| title_full_unstemmed |
Handbook of fat replacers |
| title_sort |
handbook of fat replacers |
| publisher |
CRC Press LLC |
| publishDate |
2011 |
| url |
http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25590 |
| _version_ |
1757658643623313408 |