The Technology of Fats and Oils

Deutsche Gesellschaft für Fettwissenschaft e.V. (Hrsg.)
112 Pages
ISBN: 978-3-00-061713-3

Price: 49.95 Euro plus shipping
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Editorial Board:
Michael Bockisch, Thomas Willner

Authors:
Introduction: Henk Dijkstra, Klaus Schurz
Fractionation: Marc Kellens, Wim De Greyt, Thomas Willner
Interesterification: Bernd Brinkmann, Jörg Klimes, Gerhard Billek †
Esterification: Peter Horlacher
Hydrogenation: Rob F. Ariaansz
Blending: Carlo L. Sassen, Henk Dijkstra, Eckhard Flöter

Contents:
3 Modification processes
3.0 Introduction
3.1 Fractionation
3.2 Interesterification
3.3 Esterification
3.4 Hardening
3.5 Blending
3.6 Index