Advanced
Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.
Title details for Rapeseed and Canola Oil by Frank Gunstone - Available

Rapeseed and Canola Oil

by Frank Gunstone
ebook
Read a sample Read a sample
Rapeseed is now the second largest oilseed crop after soybean, and the third largest vegetable oil after soybean oil and palm oil, and it is therefore an important contributor to the annual supply of vegetable oils required to meet an increasing demand.


This volume provides comprehensive coverage of rapeseed oil and its close relative, canola oil, from production (agronomic) aspects, through extraction to refining and processing. Chemical composition, physico-chemical properties, food and non-food uses are considered in detail, and a chapter is included on future prospects, including oils available by means of genetic manipulation.


This is a book for oils and fats chemists and technologists in the food and oleochemical industries, chemical engineers in the processing industry, nutritionists and seed technologists.

Expand title description text
Publisher: Wiley

Kindle Book

  • Release date: January 30, 2009

OverDrive Read

  • ISBN: 9781405147927
  • Release date: January 30, 2009

PDF ebook

  • ISBN: 9781405147927
  • File size: 1592 KB
  • Release date: January 30, 2009

Formats

Kindle Book
OverDrive Read
PDF ebook
Kindle restrictions

subjects

Technology Nonfiction

Languages

English

Rapeseed is now the second largest oilseed crop after soybean, and the third largest vegetable oil after soybean oil and palm oil, and it is therefore an important contributor to the annual supply of vegetable oils required to meet an increasing demand.


This volume provides comprehensive coverage of rapeseed oil and its close relative, canola oil, from production (agronomic) aspects, through extraction to refining and processing. Chemical composition, physico-chemical properties, food and non-food uses are considered in detail, and a chapter is included on future prospects, including oils available by means of genetic manipulation.


This is a book for oils and fats chemists and technologists in the food and oleochemical industries, chemical engineers in the processing industry, nutritionists and seed technologists.

Expand title description text
Technology Nonfiction