Oils and Fats in Food Applications
SCI Books based on symposia
ISBN: 0-9531949-0-6
Edited by: Kurt G. Berger,
Consultant, London, UK.
Published November 1997
Price including airmail GB£55 or US$98
Soft covers, approx. 200 pages
Proceedings of the Food Applications session
of the 22nd Congress of the International Society for Fats Research
(ISF), Kuala Lumpur, Malaysia, 7-12 September 1997
Contents
- Crystal networks in margarines and shortenings
J.M. deMan, University of Guelph, Canada
- Resistance to crystallization of single and double fractionated palm
oleins
Nor Aini Idris & Hanirah Hassan, Palm Oil Research Institute of
Malaysia, Malaysia
- Palm oil -- A highly functional and versatile oil for food use
K.G. Berger, Technical Consultant, UK
- Functional properties of cocoa butter in relation to the origin of
cocoa
H.R. Kattenberg, ADM Cocoa BV, The Netherlands & Teoh Boon Hak,
ADM Cocoa Singapore, Singapore
- Unhydrogenated fish oil in food products
J. Pettersen, A. Oterhals & J. Opstvedt, Norwegian Herring Oil &
Meal
Industry Research Institute, SSF, Norway
- Phase behaviour and application of new food emulsifiers
S.K. Olesen & N. Krog, Danisco Ingredients, Denmark
- Soybean oil functionality for present application and value-added
products
A.Moustafa, Consultant, Fats & Oils, USA
- Changes in chemical properties of olive oil and sunflower oil used
for deep-fat frying
A.S. Gumuskesen & A. Kavas, Ege University, Turkey
- Effect of freezing, frozen storage and roasting process on stability
and quality assessment of chicken fat
M.H. Iskandar, K.A. Hammadi & F.A. Ibrahim, Minia University, Egypt
- Frying oil quality parameter changes
L.M. du Plessis, CSIR, South Africa
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