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.

1.1 Extraction, reWning and processing 1 1.2 Vegetable oils—production, disappearance and trade 3 1.2.1 Soybean oil 7 1.2.2 Palm oil 8 1.2.3 Rapeseed/canola oil 8 1.2.4 SunXowerseed oil 9 1.2.5 Groundnut (peanut) oil 10 1.2.6 Cottonseed oil 10 1.2.7 Coconut oil 11 1.2.8 Palmkernel oil 11 1.2.9 Olive oil 11 1.2.10 Corn oil 12

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  Technology, Food, Processing, Vegetable, Compositions, In food technology

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