About The Book The Second Edition Of A Book First Published In Sheffield Academic Press In Feb 2000. This Volume Presents, At Professional And Reference Level, The Current State Of The Art Of The Edible Oils Industry, Focusing On The Various Processing Stages And Considering Issues Of Both Chemistry And Process Engineering. It Considers The Transformation Of The Oil From A Vast Panorama Of Lipids In An Oilseed Or An Oil - Bearing Fruit To A Functional Product, Highlighting The Links Between The Different Stages. Information Is Provided On The Types And Characteristics Of Oils To Be Processed, Their Sources, Their Principal Fields Of Application And Changes In The Pattern Of Oil Demand. Chapters Are Included On Quality Assurance, Safety And Environmental Considerations. Whats New In The Second Edition? All Chapters In The New Edition Will Be Fully Updated And Revised. There Will Be 3 New Chapters (3, 4 And 7), 6 New Contributors And One New Co - Editor (Gijs Calliauw)