Development of Trans-free Lipid Systems and their Use in Food Products

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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 al...

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epub
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626.87 £

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 al...

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  • Formats: epub
  • ISBN: 9781839166549
  • Publication Date: 7 Feb 2022
  • Publisher: RSC
  • Product language: English
  • Drm Setting: DRM