Development of Trans-Free Lipid Systems and Their Use in Food Products (English, Jorge F. Toro-Vazquez)
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Development of Trans-Free Lipid Systems and Their Use in Food Products by Jorge F. Toro-Vazquez is listed under Royal Society of Chemistry on BookBajar. Full details, specifications and reader reviews are below.
Book Details
Publisher
Royal Society of Chemistry
Language
English
ISBN-13
9781839162206
ISBN-10
1839162201
Author
Jorge F. Toro-Vazquez
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
ISBN-13: 9781839162206
ISBN-10: 1839162201
Reader's Guide
What This Book Covers
- ·The main subject matter of Development of Trans-Free Lipid Systems and Their Use in Food Products
- ·Ideas and detail relevant to Royal Society of Chemistry
- ·Context that helps make sense of the material as a whole
Best Suited For
Chemistry students, lab professionals and researchers.
Why It Stands Out
- ·Ships as a genuine physical copy, checked before dispatch
- ·Covered by BookBajar's 15-day return window
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Jorge F. Toro-Vazquez is the author of Development of Trans-Free Lipid Systems and Their Use in Food Products. Browse more books by Jorge F. Toro-Vazquez on BookBajar.
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What is the ISBN 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 has ISBN 9781839162206 (ISBN-10: 1839162201). Use this to confirm you're ordering the exact edition listed here.
What can I expect from Development of Trans-Free Lipid Systems and Their Use in Food Products?
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
Product ID: isbn-9781839162206
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