Trait-Modified Oils in Foods

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Trait-Modified Oils in Foods by , Wiley
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781118961148
Publisher: Wiley Publication: May 18, 2015
Imprint: Wiley-Blackwell Language: English
Author:
ISBN: 9781118961148
Publisher: Wiley
Publication: May 18, 2015
Imprint: Wiley-Blackwell
Language: English

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans-fats and reducing saturated fats from formulations. A landmark resource on modified next-generation, trait-modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans-fats and reducing saturated fats from formulations. A landmark resource on modified next-generation, trait-modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.

More books from Wiley

Cover of the book Beginning Python by
Cover of the book MMSE-Based Algorithm for Joint Signal Detection, Channel and Noise Variance Estimation for OFDM Systems by
Cover of the book Using LEDs, LCDs and GLCDs in Microcontroller Projects by
Cover of the book The Art of Software Testing by
Cover of the book Cetacean Paleobiology by
Cover of the book Formation Testing by
Cover of the book Iraq by
Cover of the book Lecture Notes: General Surgery by
Cover of the book Deviance and Deviants by
Cover of the book The Pauli Exclusion Principle by
Cover of the book Network Mergers and Migrations by
Cover of the book Beyond Oil and Gas by
Cover of the book Cooperation, Coopetition and Innovation by
Cover of the book Extrusion Processing Technology by
Cover of the book The Lean Entrepreneur by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy