Book description
Our dietary intake comprises three macronutrients (protein,
carbohydrate and lipid) and a large but unknown number of micronutrients
(vitamins, minerals, antioxidants, etc). Good health rests, in part, on
an adequate and balanced supply of these components. This book is
concerned with the major sources of lipids and the micronutrients that
they contain.
Now in an extensively updated second edition, the volume provides a
source of concentrated and accessible information on the composition,
properties and food applications of the vegetable oils commonly used
in the food industry. Chapters are devoted to each type of oil, and an
introductory chapter by the Editor provides an overview of the current
production and trade picture globally. The book includes coverage of
the modifications of these oils that are commercially available by
means of partial hydrogenation, fractionation and seed breeding. The
major food applications are linked, wherever possible, to the
composition and properties of the oils.
This new edition widens the range of oils covered, addresses
issues related to trans fats reduction, and new composition data is
included throughout. The book is an essential resource for food
scientists and technologists who use vegetable oils in food
processing; chemists and technologists working in oils and fats
processing; and analytical chemists and quality assurance personnel.
Praise for the first edition:
"This excellent book consists of 337 pages in 11 chapters,
written by 13 experts from six countries...the important vegetable
oils are dealt with in great detail. With obesity on all out
lips...this book also rightly defends itself and its content - namely,
that all vegetable oils, when used correctly and of course in
moderation, are indeed necessary to all of us."
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Food & Beverage Reporter
"Overall, the book covers all of the major oils which the
potential reader is likely to approach it for... covers a wide range
of topics from production, through composition to nutritional
aspects... The volume is well indexed, particularly for the individual
subject oils, and it is easy to find specific topics within its chapters."
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Food Science and Technology
"This latest book edited by Professor Gunstone belongs to the
kind of books where the reader rapidly knows it will bring him a
wealth of updated information concentrated in one book. The goal to
'serve as a rich source of data' on the thirteen major oils and their
important minor components has been attained. There is a need for
books of such quality."
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European Journal of Lipid Science and Technology
Frank D. Gunstone is Professor Emeritus, University of St
Andrews and Honorary Research Professor, Scottish Crop Research
Institute, Dundee, UK.
