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Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. This second edition presents at professional and reference level the current state of the art of the edible oils in the industry, focusing on the various processing stages and considering both chemistry and process engineering.