Development and Processing of Vegetable Oils for Human Nutrition

Development and Processing of Vegetable Oils for Human Nutrition

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Development and Processing of Vegetable Oils for Human Nutrition provides the reader with up-to-date information about vegetable oils: from nutrition and food industry requirements through genetic modification and seed production to regulatory aspects of new oils and crops. This book is a valuable resource for oilseed processors, producers, breeders, agronomists, crop biochemists, nutritionists, regulatory authorities/agencies, and animal scientists.Roman Przybylski, Bruce E. McDonald ... The triacylglycerols in cocoa butter are made up of 16% POP, 41% POS, and 27% SOS, where P, S, and O stand for palmitic acid, stearic acid, and oleic acid, respectively (4). This unique triacylglycerol structure and composition is responsible for the physical properties of cocoa butter and make it suitable for confectionery applications. Fats and oils derived from natural animal and plant sources are endowed with a unique combination of fattyanbsp;...


Title:Development and Processing of Vegetable Oils for Human Nutrition
Author: Roman Przybylski, Bruce E. McDonald
Publisher:The American Oil Chemists Society - 1995
ISBN-13:

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