The Technology of Fats and Oils – Volume 1: Oil Production

The Technology of Fats and Oils – Volume 1: Oil Production provides a comprehensive overview of the origin, processing, and application of fats and oils. Starting with fundamental aspects such as chemistry, nutrition, global production, and usage, the book systematically covers major oil sources, including seed oils, olive oil, and tropical oils and fats. It offers detailed insights into oilseed reception, storage, and processing, including mechanical pressing and solvent extraction, as well as oil fruit processing technologies. Additional chapters address emission control, environmental management, safety, and food and feed safety, making this volume an essential reference for professionals, researchers, and students working in the field of fats and oils.

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