Includes bibliographical references and index.

Volume 1. Edible oil and fat products : chemistry, properties, and safety aspects -- Volume 2. Edible oil and fat products : edible oils -- Volume 3. Eedible oil and fat products : specialty oils -- Volume 4. Edible oil and fat products : products and applications -- Volume 5. Edible oil and fat products : processing -- Volume 6. Industrial and nonedible products from oils and fats -- Volume 7. Lipids and health.

"First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible by-products derived from oils. The 7th edition of this exhaustively comprehensive bible of oils and fats processing has been fully updated and revised throughout to reflect the latest industry trends and technical developments. The 75 chapters and six volumes of the 6th edition (published in 2005) have now been expanded to 114 chapters over seven volumes, including a brand new volume dedicated to lipids and health. This reflects the ever increasing emphasis on the link between diet and health, and the need to combat chronic health conditions through healthier food product choices. Other new topics covered include polar lipids; analysis of lipid triacylglycerols; camelina and other high alpha-linolenic acid oils; medium-chain oils; sterols and waxes; fats and oils in fish feed formulation; new zero trans formulations and marine oils as biodiesel. The volumes of the 7th edition: 1: Edible Oil and Fat Products: Chemistry, Properties, and Safety Aspects 2: Edible Oil and Fat Products: Edible Oils 3: Edible Oil and Fat Products: Specialty Oils and Oil Products 4: Edible Oil and Fat Products: Products and Applications 5: Edible Oil and Fat Products: Processing Technologies 6: Edible Oil and Fat Products: Industrial and Nonedible Products from Oils and Fats 7: Edible Oil and Fat Products: Lipids and Health"-- Provided by publisher.

Catalography: 20251028 margaretmargaret