Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry. In

Methods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addit

Activated carbon has proven itself as a superior adsorbent for hundreds of food, beverage, agricultural, and pharmaceutical processing applications. This book p

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnol