History Of Hydrogenation Shortening And Margarine 1860 2020
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History of Hydrogenation Shortening and Margarine 1860 2020
Author | : William Shurtleff; Akiko Aoyagi |
Publsiher | : Soyinfo Center |
Total Pages | : 1159 |
Release | : 2020-06-05 |
Genre | : Electronic Book |
ISBN | : 9781948436182 |
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One of the world's most comprehensive, well documented and well illustrated books on this subject, With extensive subject and geographic index. 106 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Hydrogenation Margarine and Shortening
Author | : William Shurtleff |
Publsiher | : Unknown |
Total Pages | : 358 |
Release | : 1996 |
Genre | : Hydrogenation |
ISBN | : CORNELL:31924076527906 |
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History of Soybeans and Soyfoods in Austria and the Austro Hungarian Empire 1781 2020
Author | : William Shurtleff, Akiko Aoyagi |
Publsiher | : Soyinfo Center |
Total Pages | : 869 |
Release | : 2020-05-02 |
Genre | : Soybean |
ISBN | : 9781948436168 |
Download History of Soybeans and Soyfoods in Austria and the Austro Hungarian Empire 1781 2020 Book in PDF, Epub and Kindle
The world's most comprehensive, well-documented, and well illustrated book on this subject. With extensive subject and geographic index. 166 photographs and illustrations - many color. Free of charge in digital PDF format on Google Books
History of Early Small and Other U S Soybean Crushers
Author | : William Shurtleff; Akiko Aoyagi |
Publsiher | : Soyinfo Center |
Total Pages | : 944 |
Release | : 2020-09-27 |
Genre | : Business & Economics |
ISBN | : 9781948436274 |
Download History of Early Small and Other U S Soybean Crushers Book in PDF, Epub and Kindle
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 115 photographs and illustrations - many color. Free of charge in digital PDF format.
History of Macrobiotics 1715 2017
Author | : William Shurtleff; Akiko Aoyagi |
Publsiher | : Soyinfo Center |
Total Pages | : 1189 |
Release | : 2017-09-30 |
Genre | : Macrobiotic diet |
ISBN | : 9781928914969 |
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The world's most comprehensive, well documented. and well illustrated book on this subject. With extensive subject and geographical index. 345 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Fats and Oils Handbook Nahrungsfette und le
Author | : Michael Bockisch |
Publsiher | : Elsevier |
Total Pages | : 848 |
Release | : 2015-08-13 |
Genre | : Technology & Engineering |
ISBN | : 9780128043554 |
Download Fats and Oils Handbook Nahrungsfette und le Book in PDF, Epub and Kindle
This book 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!" Presents details on the composition, chemistry, and processes of the major fats and oils used today Includes hundreds of illustrations and tables, making the concepts easier to read and grasp Acknowledges the importance of fats and oils offers details on relevant technologies
The Science of Bakery Products
Author | : William P Edwards |
Publsiher | : Royal Society of Chemistry |
Total Pages | : 135 |
Release | : 2015-10-09 |
Genre | : Technology & Engineering |
ISBN | : 9781782626305 |
Download The Science of Bakery Products Book in PDF, Epub and Kindle
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
The Chemistry of Oils and Fats
Author | : Frank Gunstone |
Publsiher | : John Wiley & Sons |
Total Pages | : 304 |
Release | : 2009-02-12 |
Genre | : Technology & Engineering |
ISBN | : 9781405150026 |
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The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.