Fats in Food Technology

Explore the essential role of fats in food technology with the insightful book Fats in Food Technology, authored by industry experts and published by John Wiley and Sons Ltd in 2014. This comprehensive second edition spans 386 pages and delves into the diverse functions and behaviors of fats, highlighting their significant benefits for consumers.

The book thoroughly examines both naturally occurring fats, such as milk fat in cheese, and those added to enhance the physical and chemical properties of food products. Whether you're a food technologist, a culinary professional, or simply interested in the science of food, this text provides valuable knowledge on how fats contribute to flavor, texture, and overall food quality. Elevate your understanding of food technology with this essential resource!