Transcription of VEGETABLE OILS IN FOOD TECHNOLOGY: Composition, …
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VEGETABLE OILS IN FOOD TECHNOLOGY: Composition, …
VEGETABLE OILS IN. food technology : Composition, Properties and Uses FRANK D. GUNSTONE, Editor Blackwell Publishing VEGETABLE Oils in food technology Chemistry and technology of Oils and Fats Series Editor: Hamilton A series which presents the current state of the art in chosen areas of oils and fats chemistry, including its relevance to the food and pharmaceutical indus- tries. Written at professional and reference level, it is directed at chemists and technologists working in oils and fats processing, the food industry, the oleo- chemicals industry and the pharmaceutical industry, at analytical chemists and quality assurance personnel, and at lipid chemists in academic research laboratories. Each volume in the series provides an accessible source of information on the science and technology of a particular area. Titles in the series: Spectral Properties of Lipids Edited by Hamilton and J. Cast Lipid Synthesis and Manufacture Edited by Gunstone Edible Oil Processing Edited by Hamilton and W.
interesteriWcation, and related oils produced by conventional seed breeding and/or genetic modiWcation. For each of these, information is provided on component triacylglycerols, fatty acids, minor components (phospholipids, sterols, tocols, carotenoids, etc.) …
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