Beryl. Volume 1: Lipid Chemistry and Technology: 5th Edition

Author: Y.H. Hui
Publisher:
Publish Date: 2001-06-01
Features: This book is a volume, focusing on the introduction of the sources and characteristics of vegetable and animal oils and fats, trade in oilseeds and products, flavor compounds in oils and fats, flavor and sensory evaluation, essential oils and resins, essential oils, edible oils and health, toxicology and safety of oils and fats, fat substitutes, phospholipids, chemistry of oils and fats, and the composition of oils and fats in foods. The entire book is suitable for researchers, production personnel, designers, and educators in fields such as oil and fatty acid preparation and processing, food and nutrition hygiene, soaps and detergents, surfactants, coatings, pharmaceuticals, cosmetics, textiles, leather, and environmental protection.