Vegetable Oils in Food Technology: Composition, Properties, and Uses

Product Details

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.

Publication Date: 10/18/2002
Pages: 337

Table of 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. Abbreviations. Websites. Index.