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...

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Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: List, Gary R., Orthoefer, Frank T., 1941-
Format: Électronique eBook
Langue:Inglés
Publié: Hoboken : John Wiley and Sons, Inc., 2015.
Collection:Institute of Food Technologists series.
Sujets:
Oils and fats, Edible.
Food > Composition.
Oils and fats > Biotechnology.
Huiles et graisses comestibles.
Huiles et graisses > Biotechnologie.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Composition
Oils and fats > Biotechnology
Oils and fats, Edible
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