Fats and Oils Handbook (Nahrungsfette und Öle) acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. "If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!"
1. Cover image - p. Cover 2. Title page - p. ii 3. Table of Contents - p. iii 4. Dedication - p. iii 5. Copyright - p. iv 6. Preface - p. iv 7. Preface to the English Edition - p. vi 8. Chapter 1: The Importance of Fats - p. vii 9. Chapter 2: Composition, Structure, Physical Data, and Chemical Reactions of Fats and Oils, Their Derivatives, and Their Associates - p. 52 10. Chapter 3: Animal Fats and Oils - p. 120 11. Chapter 4: Vegetable Fats and Oils - p. 173 12. Chapter 5: The Extraction of Vegetable Oils - p. 344 13. Chapter 6: Modification of Fats and Oils - p. 445 14. Chapter 7: Oil Purification - p. 612 15. Chapter 8: Fat as or in Food - p. 718 16. Chapter 9: Analytical Methods - p. 802 17. Chapter 10: Conversion Tables, Abbreviations - p. 808 18. Chapter 11: Acknowledgments - p. 812 19. Chapter 12: Bibliography - p. 814 20. Index - p. 818
Fats and Oils Handbook (Nahrungsfette und Öle) acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. "If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!"
1. Cover image - p. Cover 2. Title page - p. ii 3. Table of Contents - p. iii 4. Dedication - p. iii 5. Copyright - p. iv 6. Preface - p. iv 7. Preface to the English Edition - p. vi 8. Chapter 1: The Importance of Fats - p. vii 9. Chapter 2: Composition, Structure, Physical Data, and Chemical Reactions of Fats and Oils, Their Derivatives, and Their Associates - p. 52 10. Chapter 3: Animal Fats and Oils - p. 120 11. Chapter 4: Vegetable Fats and Oils - p. 173 12. Chapter 5: The Extraction of Vegetable Oils - p. 344 13. Chapter 6: Modification of Fats and Oils - p. 445 14. Chapter 7: Oil Purification - p. 612 15. Chapter 8: Fat as or in Food - p. 718 16. Chapter 9: Analytical Methods - p. 802 17. Chapter 10: Conversion Tables, Abbreviations - p. 808 18. Chapter 11: Acknowledgments - p. 812 19. Chapter 12: Bibliography - p. 814 20. Index - p. 818
