راهنمای روغن‌های خوراکی AOCS/SFA، ویرایش دوم

Annotation Edible oils, the cooking medium for a vast majority of snack foods, play a major role in determining taste, texture, and shelf life of snack foods, as well as influence their nutrient profile. The correct purchasing, testing, storage and processing of these oils are vitally important. The AOCS and the Snack Food Association have responded to this need by producing a comprehensive reference manual to describe the proper use and handling of edible oils. This updated second edition contains the latest information regarding the selection, composition, processing, storage, deterioration, cooking process, handling of equipment, and testing of edible oils Content: Factors Influencing Edible Oil Selection Edible Oil Purchasing Chemical Composition of Fats and Oils Oil Processing for the Production of Snack Foods Unloading and Storage of Edible Oils Factors Contributing to Oil Deterioration Use of Edible Oil in the Cooking Process Cleaning Edible Oil Processing Equipment