Buch, Englisch, 200 Seiten, Format (B × H): 157 mm x 234 mm, Gewicht: 540 g
Buch, Englisch, 200 Seiten, Format (B × H): 157 mm x 234 mm, Gewicht: 540 g
Reihe: Leatherhead Ingredients Handbooks
ISBN: 978-1-905224-63-0
Verlag: Wiley
The fourth in a series of Handbooks edited by Dr Barry Rossell, the book is a very useful source of information for all those working in the food industry with any involvement in the use of, or research into, fish oils.
The book includes information on:
* The important dietary constituents in fish oils
* Physical properties such as flash point, density, viscosity, optical properties and Thermal conductivity
* Fatty acids in fish oils
* Processing methodology
* The nutritional benefits of fish oils
* Uses of liquid fish oils in foods
* Rancidity in fish oils and its prevention
* Legislation covering fish oil production and use
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Naturwissenschaften Biowissenschaften Lipidologie
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
- Naturwissenschaften Biowissenschaften Mikrobiologie
- Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
Weitere Infos & Material
1
Production volumes and trade in fish oils
Frank Gunstone
2
Fish oils as sources of valuable dietary constituents
Frank Gunstone
3
Physical properties
Paul Nesvadba
4
Fish Oils - The Chemical Building Blocks
Colin Moffat
5
Processing of Fish Oil
Wolf Hamm
6
Hydrogenation of Fish Oils
Wishcer Koetsier
7
Nutritional Value of Fish Oils
Ray Rice
8
Uses in Foods of Non-hydrogenated Fish oils
Ray Rice
9
Farmed fish: the impact of diet on fatty acid compositions
Gordon Bell
10
Rancidity in Fish Oil
Dick Hamilton
11
Regulatory Issues for Fish Oils
LFI