Trait-Modified Oils in Foods
Gary R. List, Frank T. Orthoefer
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.
年:
2015
版本:
1
出版商:
Wiley-Blackwell
語言:
english
頁數:
264
ISBN 10:
0813808723
ISBN 13:
9780813808727
系列:
Institute of Food Technologists Series
文件:
PDF, 2.18 MB
IPFS:
,
english, 2015