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

• Pubblicazione: West Sussex, England : , : John Wiley & Sons, Inc., , 2015; ©2015
• Descrizione fisica: 1 online resource (255 p.)
• Disciplina: 664.3
• Soggetto topico: Oils and fats, Edible; Food - Composition; Oils and fats - Biotechnology
• Soggetto genere / forma: Electronic books.
• Classificazione: TEC012000
• Persona (resp. second.): OrthoeferFrank T.; ListGary R.
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Sommario/riassunto: "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"--
• Titolo autorizzato: Trait-modified oils in foods
• ISBN: 1-5231-1119-4; 1-118-96111-0; 1-118-96114-5
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910208955303321
• Lo trovi qui: Univ. Federico II
• Serie: IFT Press series.