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Vegetable oils in food technology : composition, properties, and uses

Author:F. D. Gunstone

Summary:This authoritative reference provides information on the composition, properties and uses of the vegetable oils commonly found within the food industry. It includes the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding.

Print Book, English, ©2002

Edition:View all formats and editions

Publisher: Blackwell ; CRC Press, Osney Mead, Oxford, Boca Raton, ©2002

Series:

Chemistry and technology of oils and fats

Physical Description:337 pages : illustrations ; 24 cm

ISBN:

9780849328169, 9781841273310, 0849328160, 1841273317

OCLC Number / Unique Identifier:51048242

Subjects:

Food industry and trade

Huiles végétales

Óleos e gorduras vegetais comestíveis (processamento)

Tecnologia de alimentos

Contents:

Production and trade of vegetable oils

Soybean oil

Palm oil

Canola/rapeseed oil

Sunflower oil

The lauric (coconut and palmkernel) oils

Cottonseed oil

Groundnut (peanut) oil

Olive oil

Corn oil

Sesame, rice-bran and flaxseed oils

More Information:

Publisher description