Trait-modified oils in foods / edited by Frank T. Orthoefer (FTO Foods, Knoxville, TN, USA), Gary R. List (USDA ARS NCAUR, Peoria, IL, USA).

Format
Book
Language
English
Εdition
First edition.
Published/​Created
  • Chichester, West Sussex : John Wiley & Sons, Ltd., 2015.
  • ©2015
Description
x, 248 pages : illustrations ; 24 cm.

Availability

Copies in the Library

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Lewis Library - Stacks TP671 .T73 2015 Browse related items Request

    Details

    Subject(s)
    Editor
    Series
    IFT Press series [More in this series]
    Summary note
    "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"-- Provided by publisher.
    Bibliographic references
    Includes bibliographical references and index.
    ISBN
    • 9780813808727
    • 0813808723
    LCCN
    2015009528
    OCLC
    917386491
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