Screen LibraryTrait-modified oils in foods /
"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 informa...
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| Group Author: | ; |
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| Published: |
John Wiley & Sons, Ltd.,
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| Publisher Address: | Chichester, West Sussex : |
| Publication Dates: | 2015. |
| Literature type: | Book |
| Language: | English |
| Edition: | First edition. |
| Series: |
IFT Press series
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| Subjects: | |
| Summary: |
"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 |
| Carrier Form: | x, 248 pages : illustrations ; 24 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9780813808727 : 0813808723 |
| Index Number: | TP671 |
| CLC: | TS22 |
| Call Number: | TS22/T768 |