Lipids are important both as components of human nutrition and in applications such as the chemical, cosmetics, and food industries. Biotechnology, genetic engineering, enzyme technologies, and new processes are all being utilized in lipids research to develop new and modified types of oil for different applications. This practical volume reviews the methods of improving oil characteristics from existing sources, and the technology and economics of developing under-utilized sources. For lipid chemists, chemical engineers, food technologists, cosmetologists, and nutritionists. Annotation copyright Book News, Inc. Portland, Or.
