Trait-Modified Oils in Foods

Discover the transformative impact of modern food technology with "Trait-Modified Oils in Foods" by Gary R. List. Published by John Wiley and Sons Ltd in 2015, this insightful hardback spans 264 pages, exploring the significant advancements in the food industry concerning edible oils and fats. As the industry shifts away from partially hydrogenated oils, which are high in trans-fatty acids, trait-modified oils have emerged as a revolutionary solution, offering trans-fat-free and low-saturated alternative oils. Delve into the biotechnology behind these oils, their composition, and their essential role in enhancing food quality and safety. Suitable for professionals and enthusiasts alike, this book provides a comprehensive understanding of how these oils are changing the landscape of food science and engineering. Don't miss the opportunity to stay at the forefront of food technology with this essential read!