[PDF.85ab] Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)

[PDF.fx33] Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 | #3110095 in Books |  2015-07-07 | Original language:English | PDF # 1 |  9.02 x.88 x5.98l,1.85 | File type: PDF | 384 pages

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||From the Back Cover||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.

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.

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