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First published in 1945, <EM>Bailey's</EM> has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This sixth edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self-contained index for that particular volume.

Bailey's Industrial Oil and Fat Products

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BAILEYS INDUSTRIAL OIL & FAT PRODUCTS

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Front Cover.
Half Title Page.
Bailey&#x0027;s Industrial Oil and Fat Products, 6E.
Title Page.
Copyright Page.
Contributors.
Preface.
Contents.
Chemistry of Fatty Acids.
Crystallization of Fats and Oils.
Polymorphism in Fats and Oils.
Fat Crystal Networks.
Animal Fats.
Vegetable Oils.
Lipid Oxidation: Theoretical Aspects.
Lipid Oxidation: Measurement Methods.
Flavor Components of Fats and Oils.
Flavor and Sensory Aspects.
Antioxidants: Science, Technology, and Applications.
Antioxidants: Regulatory Status.
Toxicity and Safety of Fats and Oils.
Quality Assurance of Fats and Oils.
Dietary Lipids and Health.

Bailey's Industrial Oil and Fat Products.css-1p8rvzy{position:absolute;padding-left:8px;}

Bailey's Industrial Oil and Fat Products