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List, Gary R.

Trait-Modified Oils in Foods

List, Gary R. - Trait-Modified Oils in Foods, ebook

181,40€

Ebook, ePUB with Adobe DRM
ISBN: 9781118961148
DRM Restrictions

Printing79 pages with an additional page accrued every 10 hours, capped at 79 pages
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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 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.

Keywords: Food, oils, fats, soybean, canola, shortenings, sunflower, Omega-3, processing., Food, oils, fats, soybean, canola, shortenings, sunflower, Omega-3, processing., Oils & Fats

Editor
 
Publisher
John Wiley and Sons, Inc.
Publication year
2016
Language
en
Edition
1
Series
Institute of Food Technologists Series
Page amount
264 pages
Category
Gardening, Agriculture, Forestry
Format
Ebook
eISBN (ePUB)
9781118961148
Printed ISBN
9780813808727

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