Processing and nutrition of fats and oils / Ernesto Hernandez and Afaf Kamal-Eldin.
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Cover...
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| Online Access: |
Full Text (via Wiley) |
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| Main Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Chichester, West Sussex, UK :
Wiley Blackwell,
2013.
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| Series: | IFT Press series.
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| Subjects: |
Table of Contents:
- Current trends in the consumption fats and foods
- Chemical and physical properties of lipids
- Biochemical and bioactive properties of fats and oils
- Nutraceutical and functional properties of specialty lipids
- Current processing techniques for fats and oils
- Processing of oils for functional and nutritional applications
- Modified oils-synthesis and applications of structured lipids and phospholipids
- New developments in micronutrients and lipids
- Role of antioxidants in the human diet and effects of food processing
- Nutrigenomics and lipids in the human diet
- Role of lipids and essential fatty acids in infant diet
- Formulation of foods with bioactive and functional lipids
- Cosmetic and pharmaceutical properties of fats and oils
- Labeling and health claims of fats and oils in foods.