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Trait-modified oils in foods /
"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 informa...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
John Wiley and Sons, Inc.,
2015.
|
| Colección: | Institute of Food Technologists series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 003 | OCoLC | ||
| 005 | 20231027140348.0 | ||
| 006 | m o d | ||
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| 008 | 150407s2015 nju ob 001 0 eng | ||
| 010 | |a 2015013808 | ||
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| 020 | |a 9780813808727 |q (hardback) | ||
| 020 | |z 9780813808727 |q (hardback) | ||
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| 245 | 0 | 0 | |a Trait-modified oils in foods / |c edited by Gary List, USDA ARS NCAUR, Peoria, IL, USA, Frank Orthoefer, FTO Foods, Germantown, TN, USA. |
| 264 | 1 | |a Hoboken : |b John Wiley and Sons, Inc., |c 2015. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Institute of food technologists series | |
| 520 | |a "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"-- |c Provided by publisher | ||
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record and CIP data provided by publisher. | |
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Oils and fats, Edible. | |
| 650 | 0 | |a Food |x Composition. | |
| 650 | 0 | |a Oils and fats |x Biotechnology. | |
| 650 | 6 | |a Huiles et graisses comestibles. | |
| 650 | 6 | |a Huiles et graisses |x Biotechnologie. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Composition |2 fast | |
| 650 | 7 | |a Oils and fats |x Biotechnology |2 fast | |
| 650 | 7 | |a Oils and fats, Edible |2 fast | |
| 700 | 1 | |a List, Gary R. | |
| 700 | 1 | |a Orthoefer, Frank T., |d 1941- | |
| 776 | 0 | 8 | |i Print version: |t Trait-modified oils in foods. |d Hoboken : John Wiley and Sons, Inc., 2015 |z 9780813808727 |w (DLC) 2015009528 |
| 830 | 0 | |a Institute of Food Technologists series. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpTMOF000D/toc |z Texto completo |
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