Properties and Uses of Vegetable Oils PDF
Edited by Yashvir Singh
Part of the Food Science and Technology series
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Vegetable oils are a group of fats derived from seeds, nuts, cereal grains, and fruits.
It is important to understand that not all vegetable oils are liquid oils at ambient temperatures.
Vegetable oils have enormous potential as alternatives for mineral oil in a myriad of industrial applications.
Although our knowledge of the genes and biochemical pathways leading to the formation of plant oils allows for the potential to engineer a diverse array of lipid products in seed oils, this goal remains a challenge.
This book identifies the prospects of vegetable oils for different applications that facilitate readers from academia, industry, and research laboratories to enhance their knowledge of utilizing vegetable oils in different industrial sectors.