Blackwell Publishing, CRC Press, c.2002, 1st., 8vo., glossy boards, 337pp., ex-lib.- spine label, pocket, stamps, 1" tear to top of spine along both hinges, G $.

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Bibliographic Details

Title: Vegetable Oils in Food Technology Composition, Properties, Uses (Chemistry & technology of Oils & Fats Series)
Publisher: Blackwell Publishing, CRC Press,
Publication Date: 2002
Language: English
ISBN 10: 0849328160
ISBN 13: 9780849328169
Binding: hardcover,
Condition: Good,

About this title

Synopsis

Vegetable Oils in Food Technology focuses on the major sources of lipids and the micronutrients that they contain. The book provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. It includes modifications of these oils that are commercially available by means of partial hydrogenation, fractionation, and seed breeding. The major food uses are linked, wherever possible, to the composition and properties of the oils.

Review

The data on minor components, on fractionated oils and their applications, and on modified fatty acid compositions of the commodity oils are what make this book particularly valuable, in my judgment. . . To the person new to the field of fats and oils, this book is a very good and extensive source of basic information on the various vegetable oils that are the most important sources of fat in the world. To the person already working in the field, the book brings together in one volume a wealth of information that is frequently needed in research, development, and production of vegetable oil products and in developing foods containing vegetable fats.
-Ted Mag, T.Mag/Associates, Consulting Inc.

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Harry Alter
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