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

by Frank D. Gunstone

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.

337 pages, Hardcover

First published January 15, 1991

Reviews

[Waleed · Rating 4 out of 5]

If you have a professional interest in vegetable oils you will find this book useful. If you don't you probably won't.