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Development of Trans-free Lipid Systems and their Use in Food Products
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Authors: Jorge F. Toro-Vazquez
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Type: BOOK - Published: 2022-02-14 - Publisher: Royal Society of Chemistry

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This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to
Development of Trans-free Lipid Systems and their Use in Food Products
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The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat cont
Food Digestion and Absorption: Its Role in Food Product Development
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Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food d
Sensory Evaluation and Consumer Acceptance of New Food Products
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Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new
Bio- and Nano-sensing Technologies for Food Processing and Packaging
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The importance of processing and packaging food items so that they are safe for the consumer cannot be underestimated. Sensors have an important role to play in