Transcription of VEGETABLE OILS IN FOOD TECHNOLOGY: Composition, …
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VEGETABLE OILS IN FOOD TECHNOLOGY: Composition, …
VEGETABLE OILS IN. food technology : Composition, properties and Uses FRANK D. GUNSTONE, Editor Blackwell Publishing VEGETABLE Oils in food technology Chemistry and technology of Oils and Fats Series Editor: Hamilton A series which presents the current state of the art in chosen areas of oils and fats chemistry, including its relevance to the food and pharmaceutical indus- tries. Written at professional and reference level, it is directed at chemists and technologists working in oils and fats processing, the food industry, the oleo- chemicals industry and the pharmaceutical industry, at analytical chemists and quality assurance personnel, and at lipid chemists in academic research laboratories.
2.6.1 Sensory evaluation 46 2.6.2 Peroxide value 46 2.6.3 Carbonyl compounds 46 2.6.4 Conjugated diene 47 2.6.5 TBA test 47 2.6.6 GC method 47 2.6.7 Oxidative stability 47 2.7 Nutritional properties of soybean oil 48 2.8 Food uses of soybean oil 49 2.8.1 Cooking and salad oils 49 2.8.2 Margarine and shortening 50
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