Trait-modified oils in foods - Info and Reading Options
By Frank T. Orthoefer and Gary R. List
"Trait-modified oils in foods" was published by John Wiley and Sons, Inc. in 2015 - Hoboken and the language of the book is English.
“Trait-modified oils in foods” Metadata:
- Title: Trait-modified oils in foods
- Authors: Frank T. OrthoeferGary R. List
- Language: English
- Publisher: John Wiley and Sons, Inc.
- Publish Date: 2015
- Publish Location: Hoboken
“Trait-modified oils in foods” Subjects and Themes:
- Subjects: ➤ Oils and fats, edible - Food, composition - Oils and fats - TECHNOLOGY & ENGINEERING / Food Science - Food - Biotechnology - Edible Oils and fats - Composition
Edition Specifications:
- Pagination: pages cm.
Edition Identifiers:
- The Open Library ID: OL30393155M - OL21577342W
- Library of Congress Control Number (LCCN): 2015009528
- ISBN-13: 9780813808727
- All ISBNs: 9780813808727
AI-generated Review of “Trait-modified oils in foods”:
"Trait-modified oils in foods" Description:
The Open Library:
"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"--
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