Although controversy about the role of oils and fats in a healthy diet continue, they are essential to the production of both food and non-food goods. Researchers are making substantial progress in finding alternate sources of fats and oils and a variety of applications. In the expanded edition of this standard reference, contributors describe their research in edible fats and oils in such areas of the chemistry of fatty acids, crystallization and fat crystal networks, polymorphism, animal fats and vegetable oils, theories and measurement methods of lipid oxidation, flavor components and sensory aspects, and the science, regulatory status, technology and applications of antioxidants. Contributors also address the toxicity and safety of fats and oils, methods of quality assurance, and the effects of dietary lipids on health. Annotation ©2005 Book News, Inc., Portland, OR (booknews.co
