Edible Oil Processing (Second Edition)

Аннотация

In the years since the first edition of Edible Oil Processing was published (in 2000), there have been many changes in the processing of oils. Two major factors have been involved: first, the need to reduce the hydrogenated fats in food products, and second, the move to use enzymes. These two issues both originate from an overall increased awareness of the possible impact of processing on consumers’ health and on the environment. This edition tries to bring this awareness, and the way in which it has altered the nature of edible oil processing, to the forefront of the discussion.