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...

In an effort to provide alternatives to trans and saturated fats, scientists have been busy modif...

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...

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability an...

Industrial Oil Crops presents the latest information on important products derived from seed and ...

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...