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
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 authored by Jorge F. Toro-Vazquez.
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Development of Trans-Free Lipid Systems and Their Use in Food Products is published by Royal Society of Chemistry.
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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?
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