Description
Book SynopsisFirst published in 1945, Bailey''s has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This Sixth Edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self-contained index for that particular volume.
Table of ContentsVolume 1: Edible Oil and Fat Products: Chemistry, Properties, and Health Effects.
Volume 2: Edible Oil and Fat Products: Edible Oils.
Volume 3: Edible Oil and Fat Products: Specialty Oils and Oil Products.
Volume 4: Edible Oil and Fat Products: Products and Applications.
Volume 5: Edible Oil and Fat Products: Processing Technologies.
Volume 6: Industrial and Nonedible Products From Oils and Fats.
Cumulative Index.
