Improving the fat content of foods

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Improving the fat content of foods

Discusses ways of reducing saturated fatty acids in food, explores how to develop and use PUFAs as functional ingredients, and covers ways of improving the sensory quality of product incorporating modified fats.

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Bibliografiske detaljer
Những tác giả chính:	Williams, Christine, Buttriss, Judith
Format:	Bog
Sprog:	English
Udgivet:	CRC Press LLC 2011
Fag:	Hóa học
Online adgang:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25611
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

Lignende værker

Fat Content and Composition of Animal Products
Udgivet: (1976)

Food fats and oils
Udgivet: (1994)

Methods to access quality and stability of oils and fat- containing foods
af: Warner, Kathleen, et al.
Udgivet: (2011)

Happy feet, food & fat
af: Peter, Weijs
Udgivet: (2012)

The fat, protein and nucleic acid content of the liver in malnourished human infants
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Udgivet: (1955)

Fats and oils
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Udgivet: (2011)

Autoanalyzer for milk quality control based on the lactose, fat, total protein contents/

Handbook of fat replacers
af: Roller, Sibel, et al.
Udgivet: (2011)

Improving the thermal processing of foods
af: Richardson, Philip
Udgivet: (2011)

Color in food - improving quality
af: MacDougall, D.B.
Udgivet: (2011)

Use of in-vivo measurements to estimate breast and abdominal fat content of a free-range broiler strain /

Official methods for the determination of trans fats
af: Mossoba, Magdi M., et al.
Udgivet: (2011)

Food and vegetable processing - improving quality
af: Jongen, W.
Udgivet: (2011)

Potential of milk fat globule membrane fragments to improve the quality of set yoghurt :
af: Odalapo, Ibitoye Joshua
Udgivet: (2019)

Selection index for Duroc pigs based on average daily gain, feed conversion ratio, and intramuscular fat content
af: Sang, Van Le
Udgivet: (2025)

Functional foods
af: Gibson, Glenn R., et al.
Udgivet: (2011)

Fats and oils :
af: O'Brien, Ricahrrd
Udgivet: (2003)

Body fat content, composition and distribution in Landrace and Iberian finishing pigs given ad libitum maize- and acorn-sorghum-maize-based diets /

Fat crystal networks
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Udgivet: (2005)

Healthy fats for life :
af: Vanderhaeghe, Lorna R.
Udgivet: (2004)

The fat-burning bible :
af: Shilstone, Mackie
Udgivet: (2005)

Fat crystal networks
af: Maragoni, Alejandro G.
Udgivet: (2005)

The Hyper(in)visible Fat Woman
af: Gailey, J.
Udgivet: (2020)

Effect of concentrate finishing on the carotenoid content of perirenal fat in grazing sheep : Its significance for discriminating grass-fed, concentrate-fed and concentrate-finished grazing lambs /
af: Prache, S.

Fat-Tailed and return distributions :
af: Rachev, S. T.
Udgivet: (2005)

Processed foods for improved livelihoods
af: Fellows, Peter
Udgivet: (2004)

Improving the thermal processing of foods
Udgivet: (2004)

Improving the thermal processing of foods
af: Richardson, Philip
Udgivet: (2004)

Thông tin về bảng Fat /
af: Nguyễn Hải Lộc.

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Udgivet: (2005)

Nutritional improvement of food legumes by breeding
Udgivet: (1972)

Low-Fat Love: Expanded Anniversary Edition
af: Leavy, Patricia
Udgivet: (2016)

Thermogenic Fat. 1st ed. 2017
af: Wu, Jun
Udgivet: (2020)

Genetic analysis of live weight and ultrasonic fat and muscle traits in a hill sheep flock undergoing breed improvement utilizing an embryo transfer programme /

Codex Alimentarius Fats, oils and related products
Udgivet: (2001)

Improving and tailoring enzymes for food quality and functionality
Udgivet: (2015)

Development of criteria for acceptable previous cargoes for fats and oils :
Udgivet: (2007)

Bailey’s industrial oil & fat products (vol.1)
af: Bailey, Alton Edward
Udgivet: (2005)

Bailey’s industrial oil & fat products (vol.3)
af: Bailey, Alton Edward
Udgivet: (2005)

Bailey’s industrial oil & fat products (vol.5)
af: Bailey, Alton Edward
Udgivet: (2005)