Trait-modified oils in foods:
Saved in:
| Format: | Electronic eBook |
|---|---|
| Language: | English |
| Published: |
Hoboken
John Wiley and Sons, Inc.
2015
|
| Series: | Institute of food technologists series
|
| Subjects: | |
| Online Access: | FRO01 UBG01 Volltext |
| Item Description: | "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"-- Includes bibliographical references and index |
| Physical Description: | 1 Online-Ressource |
| ISBN: | 9781118961148 1118961145 9781118961124 1118961129 9781118961117 1118961110 |
Staff View
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| 245 | 1 | 0 | |a Trait-modified oils in foods |c edited by Gary List, USDA ARS NCAUR, Peoria, IL, USA, Frank Orthoefer, FTO Foods, Germantown, TN, USA. |
| 264 | 1 | |a Hoboken |b John Wiley and Sons, Inc. |c 2015 | |
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| 490 | 0 | |a Institute of food technologists series | |
| 500 | |a "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"-- | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Food Science |2 bisacsh | |
| 650 | 7 | |a Food / Composition |2 fast | |
| 650 | 7 | |a Oils and fats / Biotechnology |2 fast | |
| 650 | 7 | |a Oils and fats, Edible |2 fast | |
| 650 | 4 | |a Oils and fats, Edible | |
| 650 | 4 | |a Food / Composition | |
| 650 | 4 | |a Oils and fats / Biotechnology | |
| 653 | |a Electronic books | ||
| 700 | 1 | |a List, Gary R. |e Sonstige |4 oth | |
| 700 | 1 | |a Orthoefer, Frank T. |e Sonstige |4 oth | |
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Record in the Search Index
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| dewey-full | 664/.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.3 |
| dewey-search | 664/.3 |
| dewey-sort | 3664 13 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV043397693 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:24:54Z |
| institution | BVB |
| isbn | 9781118961148 1118961145 9781118961124 1118961129 9781118961117 1118961110 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028816277 |
| oclc_num | 906937016 |
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| physical | 1 Online-Ressource |
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| publishDate | 2015 |
| publishDateSearch | 2015 |
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| publisher | John Wiley and Sons, Inc. |
| record_format | marc |
| series2 | Institute of food technologists series |
| spelling | Trait-modified oils in foods edited by Gary List, USDA ARS NCAUR, Peoria, IL, USA, Frank Orthoefer, FTO Foods, Germantown, TN, USA. Hoboken John Wiley and Sons, Inc. 2015 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Institute of food technologists series "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"-- Includes bibliographical references and index TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Composition fast Oils and fats / Biotechnology fast Oils and fats, Edible fast Oils and fats, Edible Food / Composition Oils and fats / Biotechnology Electronic books List, Gary R. Sonstige oth Orthoefer, Frank T. Sonstige oth Erscheint auch als Druck-Ausgabe, Hardcover 978-0-8138-0872-7 Erscheint auch als Druck-Ausgabe, Hardcover 0-8138-0872-3 https://onlinelibrary.wiley.com/doi/book/10.1002/9781118961117 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Trait-modified oils in foods TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Composition fast Oils and fats / Biotechnology fast Oils and fats, Edible fast Oils and fats, Edible Food / Composition Oils and fats / Biotechnology |
| title | Trait-modified oils in foods |
| title_auth | Trait-modified oils in foods |
| title_exact_search | Trait-modified oils in foods |
| title_full | Trait-modified oils in foods edited by Gary List, USDA ARS NCAUR, Peoria, IL, USA, Frank Orthoefer, FTO Foods, Germantown, TN, USA. |
| title_fullStr | Trait-modified oils in foods edited by Gary List, USDA ARS NCAUR, Peoria, IL, USA, Frank Orthoefer, FTO Foods, Germantown, TN, USA. |
| title_full_unstemmed | Trait-modified oils in foods edited by Gary List, USDA ARS NCAUR, Peoria, IL, USA, Frank Orthoefer, FTO Foods, Germantown, TN, USA. |
| title_short | Trait-modified oils in foods |
| title_sort | trait modified oils in foods |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Composition fast Oils and fats / Biotechnology fast Oils and fats, Edible fast Oils and fats, Edible Food / Composition Oils and fats / Biotechnology |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food / Composition Oils and fats / Biotechnology Oils and fats, Edible |
| url | https://onlinelibrary.wiley.com/doi/book/10.1002/9781118961117 |
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