3.2 Composition and properties of palm oil and fractions3.3 Physical characteristics of palm oil products; 3.4 Minor components of palm oil products; 3.5 Food applications of palm oil products; 3.6 Conclusion; References; 4 Canola/rapeseed oil; 4.1 Introduction; 4.2 Composition; 4.3 Physical and chemical properties; 4.4 Major food uses; References; 5 Sunflower oil; 5.1 Introduction; 5.2 Worldwide sunflower production; 5.3 Obtaining the b.
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SUMMARY OR ABSTRACT
Text of Note
This authoritative reference provides information on the composition, properties and uses of the vegetable oils commonly found within the food industry. It includes the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding.
OTHER EDITION IN ANOTHER MEDIUM
Title
Vegetable oils in food technology.
International Standard Book Number
0849328160
TOPICAL NAME USED AS SUBJECT
Food industry and trade.
Vegetable oils.
Food industry and trade.
TECHNOLOGY & ENGINEERING-- Power Resources-- General.