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    Hydrogenation of Fats and Oils: Theory and Practice
    Unavailable
    Hydrogenation of Fats and Oils: Theory and Practice
    Unavailable
    Hydrogenation of Fats and Oils: Theory and Practice
    Ebook854 pages12 hours

    Hydrogenation of Fats and Oils: Theory and Practice

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    About this ebook

    As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text.
    • Emphasizes techniques for trans fatty acid reduction or complete removal in food products
    • Features extensive information on hydrogenation methods, isomer formation, and catalysts used
    • Includes an extensive glossary of hydrogenation and related technical terms
    LanguageEnglish
    PublisherElsevier Science
    Release dateDec 9, 2015
    ISBN9780128043493
    Unavailable
    Hydrogenation of Fats and Oils: Theory and Practice

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