Providing a comprehensive introduction to the nature, properties, processing performance and health-related concerns and benefits of food lipids, this book combines the chemistry and physicochemical properties of food lipids with processing and health-related aspects. It provides students in...
Published April 20th 2014 by CRC Press
Development and Processing of Vegetable Oils for Human Nutrition provides the reader with up-to-date information about vegetable oils: from nutrition and food industry requirements through genetic modification and seed production to regulatory aspects of new oils and crops. This book is a valuable...
Published January 29th 1996 by AOCS Publishing