Trait-modified oils in foods / edited by Frank T. Orthoefer, Gary R. List.

Format:

Book

Contributor:

Orthoefer, Frank T., editor.

List, Gary R., editor.

Series:

IFT Press series.

IFT Press Series

Language:

English

Subjects (All):

Oils and fats, Edible.

Food--Composition.

Food.

Oils and fats--Biotechnology.

Oils and fats.

Physical Description:

1 online resource (255 p.)

Place of Publication:

West Sussex, England : John Wiley & Sons, Inc., 2015.

Language Note:

English

Summary:

"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.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

9781523111190

1523111194

9781118961117

1118961110

9781118961148

1118961145