An authoritative overview of the main specialty oils and fats in current use and with significant potential in food processing
Introduction
Geoff Talbot
Part I: Properties and processing of specialty oils and fats
1. Olive oil: properties and processing for use in food
Dimitrios Boskou
2. Hemp and flax seed oil: properties and applications for use
in food
Nurhan Dunford
3. Tree nut oils: properties and processing for use in
food
Ronald B. Pegg & Yi Gong
4. Tropical exotic oils: properties and processing for use in
food
Geoff Talbot
5. Shea butter: properties and processing for use in food
Peter Lovett
6. Algal Oils: Properties and Processing for use in foods and
supplements
Robert Winwood
7. Specialty/GM vegetable oils: properties and applications in
food (rape, sunflower, soybean)
Asim Syed
8. Structured triglycerides: properties and processing for use
in food
Kevin Smith
Part II: Applications of specialty oils and fats in foods and
nutraceuticals
9. Speciality oils and fats in confectionery
Geoff Talbot
10. Speciality oils and fats in margarines and low fat
spreads
Ian Norton, Marcela Arellano & Paul Smith
11. Speciality oils and fats in ice cream
Kevin Smith
12. Infant formulae
Randolph Happe & Luisa Gambelli
13. Utilising the bioactive contents of specialty oils and fats
Ronald B. Pegg & Adrian L. Kerrihard
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