AOCS/SFA Edible Oils Manual, 2nd Edition
|
 |
||||||||||||
|
Edible oils, the cooking medium for a vast majority of snacks, play a major role in determining taste, texture, and shelf life of snacks, as well as influence their nutrient profile. The correct purchasing, testing, storage and processing of these oils are vitally important. The AOCS and Snack Food Association recognized the importance of edible oils and the need for a comprehensive reference manual on the proper use and handling of them. |
|||||||||||||
| Released: 05/01/2006; 78 pages | |||||||||||||
|
Pricing:
|
|||||||||||||
Table of Contents
1. Factors Influencing Edible Oil Selection2. Edible Oil Purchasing
3. Chemical Composition of Fats and Oils
4. Oil Processing for the Production of Snack Foods
5. Unloading and Storage of Edible Oils
6. Factors Contributing to Oil Deterioration
7. Use of Edible Oil in the Cooking Process
8. Cleaning Edible Oil Processing Equipment
Related Products
| Trans Labeling Package |
|
Ratings Log in to rate this. |
Browse Store