6 Volume Set. — John Wiley & Sons, Inc., 2004. — 3667 p. Edible Oil and Fat Products. Chemistry, Properties, and Health Effects. Specialty Oils and Oil Products. Products and Applications. Processing Technologies. Industrial and Nonedible Products from Oils and Fats. The sixth edition of Bailey provides a comprehensive description of topics relevant to the oils and fats...
Wiley-Blackwell. This edition first published 2008. — 160 p. — (Food Industry Briefing Series). Oils and fats are almost ubiquitous in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However, it is...
2nd Edition. — Wiley, 2014. — 387 p. This is a book about the roles and behaviors of fats in food technology and the benefits that they impart to consumers. It is about fats that are naturally present in foods or fats that have been added to improve physical and chemical properties. Now in a revised and updated second edition, the book contains useful information on the market...
CRC Press LLC, 2003. — 347 p. This book differs from the standard text on lipid chemistry. It contains a concise, yet well-documented, presentation of the current state of knowledge on the occurrence, distribution, chemical and biochemical reactivity, functional properties, and biological role of lipids in food systems. The first two chapters describe the effect of lipids and...
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