Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry. In

This book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-to-date scientif

As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" o

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byp

Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, proces