Vegetable Oils in Food Technology: Composition, Properties and Uses Hardcover - 2011 - 2nd Edition

From the rear cover

Now in an extensively updated second edition, Vegetable Oils in Food Technology provides concentrated and accessible information on the composition, properties and food applications of the vegetable oils used in the food industry. With chapters devoted to each of the major types of vegetable oil and to some minor oils, and an introductory chapter providing an overview of the global production and trade of these oils, this is a comprehensive and detailed volume that links their composition and properties to the major food applications. The book also covers the modifications of these oils through partial hydrogenation, fractionation and seed breeding.

This new edition covers a wider range of oils, addresses issues related to trans fats reduction, and includes new composition data throughout. It is aimed at food scientists and technologists who use vegetable oils in food processing, chemists and technologists working in oils and fats processing, analytical chemists, and quality assurance personnel.

Praise for the first edition of Vegetable Oils in Food Technology: "A wealth of updated information concentrated in one book. The goal to 'serve as a rich source of data' on the thirteen major oils and their important minor components has been attained. There is a need for books of such quality."
-- European Journal of Lipid Science and Technology

"The important vegetable oils are dealt with in great detail. With obesity on all our lips... this book also rightly defends itself and its content - namely, that all vegetable oils, when used correctly and of course in moderation, are indeed necessary to all of us."
-- Food & Beverage Reporter

"Overall, the book covers all of the major oils which the potential reader is likely to approach it for... The volume is wellindexed, particularly for the individual subject oils, and it is easy to find specific topics within its chapters."
-- Food Science and Technology

From the jacket flap

Now in an extensively updated second edition, Vegetable Oils in Food Technology provides concentrated and accessible information on the composition, properties and food applications of the vegetable oils used in the food industry. With chapters devoted to each of the major types of vegetable oil and to some minor oils, and an introductory chapter providing an overview of the global production and trade of these oils, this is a comprehensive and detailed volume that links their composition and properties to the major food applications. The book also covers the modifications of these oils through partial hydrogenation, fractionation and seed breeding.

This new edition covers a wider range of oils, addresses issues related to trans fats reduction, and includes new composition data throughout. It is aimed at food scientists and technologists who use vegetable oils in food processing, chemists and technologists working in oils and fats processing, analytical chemists, and quality assurance personnel.

Praise for the first edition of Vegetable Oils in Food Technology: "A wealth of updated information concentrated in one book. The goal to 'serve as a rich source of data' on the thirteen major oils and their important minor components has been attained. There is a need for books of such quality."
-- European Journal of Lipid Science and Technology

"The important vegetable oils are dealt with in great detail. With obesity on all our lips... this book also rightly defends itself and its content - namely, that all vegetable oils, when used correctly and of course in moderation, are indeed necessary to all of us."
-- Food & Beverage Reporter

"Overall, the book covers all of the major oils which the potential reader is likely to approach it for... The volume is wellindexed, particularly for the individual subject oils, and it is easy to find specific topics within its chapters."
-- Food Science and Technology

Media reviews

Citations

• Reference and Research Bk News, 06/01/2011, Page 313