Royal Society of Chemistry
Development of Trans-Free Lipid Systems and Their Use in Food Products (English, Jorge F. Toro-Vazquez)
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Specifications
| Publisher | Royal Society of Chemistry |
| Language | English |
| ISBN-13 | 9781839162206 |
| ISBN-10 | 1839162201 |
| Author | Jorge F. Toro-Vazquez |
Product Description
Here on GlowMirror, you'll find Development of Trans-Free Lipid Systems and Their Use in Food Products filed under Royal Society of Chemistry -- everything you need to know is covered below.
About the Book
The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. Th…
ISBN: 9781839162206
Book Insights
What You'll Learn
- ·In-depth exploration of topics covered in Development of Trans-Free Lipid Systems and Their Use in Food Products
- ·Key concepts explained with clarity and practical examples
- ·Insights valuable for anyone studying or working in Royal Society of Chemistry
Who Should Read This
Chemistry students, researchers, and laboratory professionals.
Key Highlights
- ·Brand new physical book delivered across India
- ·15-day hassle-free return policy
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Development of Trans-Free Lipid Systems and Their Use in Food Products is available in English on GlowMirror.
Who is the author of Development of Trans-Free Lipid Systems and Their Use in Food Products?
Development of Trans-Free Lipid Systems and Their Use in Food Products is authored by Jorge F. Toro-Vazquez.
Who published Development of Trans-Free Lipid Systems and Their Use in Food Products?
Development of Trans-Free Lipid Systems and Their Use in Food Products is published by Royal Society of Chemistry.
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What is Development of Trans-Free Lipid Systems and Their Use in Food Products about?
About the Book
The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spr...
Is Development of Trans-Free Lipid Systems and Their Use in Food Products suitable for beginners?
Whether Development of Trans-Free Lipid Systems and Their Use in Food Products is suitable for beginners depends on your background in Royal Society of Chemistry. Review the product description and specifications above for details on the target audience and difficulty level.
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