Foods for (shelf) life: for advances in longevity, researchers increasingly are changing foods themselves.: An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on February 1, 1999. The length of the article is 1400 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Food scientists have turned towards the transformation of basic foods such as oils, beef and fruit on the molecular and genetic level to lengthen their shelf life and maintain flavor. One of the dramatic changes to be witnessed in this field is expected to be in oils for frying snacks and other foods. Studies into high-oleic versions of sunflower, soybean and corn oil wil result in oil products with longer shelf life for fried and other foods without the need for hydrogenation.

Citation Details
Title: Foods for (shelf) life: for advances in longevity, researchers increasingly are changing foods themselves.
Author: Jack Neff
Publication:Food Processing (Magazine/Journal)
Date: February 1, 1999
Publisher: Putman Media, Inc.
Volume: 60 Issue: 2 Page: 66(2)

Distributed by Thomson Gale