TY  - BOOK
AU  - List,Gary R.
AU  - Orthoefer,Frank T.
TI  - Trait-modified oils in foods
T2  - Institute of food technologists series
SN  - 9781118961148
AV  - TP671 
U1  - 664/.3 23
PY  - 2015///
CY  - Hoboken
PB  - John Wiley and Sons, Inc.
KW  - Oils and fats, Edible
KW  - Food
KW  - Composition
KW  - Oils and fats
KW  - Biotechnology
KW  - TECHNOLOGY & ENGINEERING
KW  - Food Science
KW  - bisacsh
KW  - fast
KW  - Electronic books
N1  - Includes bibliographical references and index
N2  - "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"--
UR  - https://doi.org/10.1002/9781118961117
ER  -