Fats and Oils Handbook (Nahrungsfette und Öle) acknowledges the importance of fats and oils and s...

Nanotechnology is a rapidly expanding field which includes fundamental nanoscale phenomena and pr...

This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of se...

Palm Oil: Production, Processing, Characterization, and Uses serves as a rich source of informati...

This book gives a complete picture of the canola crop including its history, botany, genetics, di...

As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation tech...

This comprehensive new soybean reference book disseminates key soybean information to 'drive succ...

A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil i...

Rice Bran and Rice Bran Oil (RBO) provides much-needed best practices on the science and technolo...

Since the original publication of this book in 1992, the bleaching process has continued to attra...

Epidemiological studies have continued to increase awareness of how trans fats impact human nutri...

Featuring recognized academic and industrial experts in this cutting-edge field, this book review...

The third volume in the AOCS PRESS MONOGRAPH SERIES ON OILSEEDS is a unique blend of information ...

Lipid oxidation in food systems is one of the most important factors which affect food quality, n...

Polyunsaturated Fatty Acid Metabolism explores a number of major roles of PUFA in the body, inclu...

Alternative green food processing technologies have gained much technical and industrial attentio...

Practical Handbook of Soybean Processing and Utilization is a single source of information on all...

Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the late...

This book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in e...

Advances in genomics and biotechnology are enabling quantum leaps in the understanding of soybean...