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Trait-Modified Oils in Foods

By Frank T. Orthoefer (Editor), Gary R. List (Editor)
Hardcover
$202.95
By Frank T. Orthoefer (Editor), Gary R. List (Editor)
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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 h...

Categories

Cookbooks, Food & WineScience & TechnologyCooking with Specific IngredientsAgricultural SciencesHerbs, Spices & Condiments - CookingFood Sciences - General & MiscellaneousOils and fats, Edible