Food oils and fats : technology, utilization, and nutrition
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| Format: | Book |
| Language: | English |
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Table of Contents:
- 1. Definitions and overview
- 2. The basic chemistry of oils and fats
- 3. Common chemical reactions
- 4. Physical properties
- 5. Sources of oils and fats
- 6. Processing technology
- 7. Deep fat frying
- 8. Griddling and pan frying
- 9. Salad/cooking oil usage
- 10. Baking technology (including icings for baked goods)
- 11. Doughnut technology
- 12. Other large commercial uses
- 13. Nutritional aspects of oils and fats
- 14. Analytical methods for oils and fats
- 15. Food product development
- 16. Flavor