Intro -- High Oleic Oils: Development, Properties and Uses -- Copyright -- Contents -- Contributors -- Preface -- Chapter 1: Introduction: The need for high-oleic oils -- 1.1. How the need for high-oleic oils developed -- 1.1.1. Advances in nutrition science creates change in the oils and fats being used in the food supply -- 1.1.2. New oils are needed to replace partially hydrogenated oils with the oxidative stability required for frying and sh ... -- 1.1.3. Biotechnology and high-oleic oils -- 1.1.4. High-oleic oils and solid fats