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 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.
Rezensionen / Stimmen
"...a commendable successor to previous editions." (E-STREAMS, February 2006) "...a one-of-a-kind effort...a foundational reference book that demands the attention of all students and teachers focused on understanding the properties of edible fats and oils." (Electric Review, June/July 2005)
Auflage
Sprache
Verlagsort
Verlagsgruppe
Zielgruppe
Editions-Typ
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Illustrationen
Photos: 60 B&W, 0 Color; Drawings: 640 B&W, 0 Color
Maße
Höhe: 249 mm
Breite: 209 mm
Dicke: 165 mm
Gewicht
ISBN-13
978-0-471-38460-1 (9780471384601)
Schweitzer Klassifikation
Professor Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland, Canada.
Herausgeber*in
Memorial University of Newfoundland
Volume 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.
