Trait-modified oils in foods / edited by Gary List, USDA ARS NCAUR, Peoria, IL, USA, Frank Orthoefer, FTO Foods, Germantown, TN, USA.

"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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Bibliographic Details

Online Access:	Full Text (via Wiley)
Other Authors:	List, Gary R., Orthoefer, Frank T., 1941-
Format:	eBook
Language:	English
Published:	Hoboken : John Wiley and Sons, Inc., 2015.
Series:	Institute of Food Technologists series.
Subjects:	Oils and fats, Edible. Food > Composition. Oils and fats > Biotechnology.