Vegetable Oil Technology

This publication, which is a reference book for the oil industry and the Food Engineering departments of universities, includes Fat as Human Food and its Basic Chemical Composition, Fatty Acids as Basic Structural Elements of Fats, Fat and Oil Sources, Classification and Use, Vegetable Oils of Commercial Importance, Deterioration in Fatty Raw Materials-Evaluation. and Storage, Oil Extraction, Oil Refining, Olive Oil Production Technology, Oil Hydrogenation, Hydrogenated Oil and Margarine Production, Products Prepared from Fats and Oils, Factors Affecting the Physical Properties of Oils, Hydrolysis, Esterification and Interesterification, Mono and Diglyceride Production, Deterioration-Oxidation in Edible Oils ; Importance and Chemical Mechanism, Some Important Reactions of the Carboxyl Group, Fats-Metabolism-Nutrition, Oilseeds, Oil Production Stages and Quality Control and Analysis of Finished Oils are explained in detail.