Ernesto M. Hernandez, Afaf Kamal-Eldin

Processing and Nutrition of Fats and Oils (eBook, PDF)

• Format: PDF

Produktbeschreibung

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. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 288
• Erscheinungstermin: 14. August 2013
• Englisch
• ISBN-13: 9781118528792
• Artikelnr.: 39477329

Autorenporträt

About the authors Dr Ernesto M. Hernandez is Director of Process Development at Omega Protein, Inc., Houston, Texas, USA Dr Afaf Kamal-Eldin is Chair of the Department of Food Science and Faculty of Food and Agriculture at United Arab Emirates University, Al-Ain, UAE

Inhaltsangabe

1. Current Trends in the Consumption of Edible Fats and Oils. Part One:
Properties of Fats, Oils and Bioactive Lipids. . 2. Chemical, and Physical
Properties of Lipids. 3. Biochemical and Bioactive Properties of Fats and
Oils. 4. Nutraceutical and Functional Properties of Specialty Lipids. Part
Two: Techniques to Process and Modify Edible Oils. 5. Current Processing
Techniques for Fats and Oils. 6. Processing of Oils for Functional and
Nutritional Applications. 7. Modified Oils: Synthesis and Applications of
Structured Lipids and Phospholipids. Part Three: Nutritional Aspects of
Lipids. 8. New Developments in Micronutrient Lipids. 9. Role of
Antioxidants in Processing of Foods and Human Diet. 10. Nutrigenomics and
Lipids in the Human Diet. 11. Role of Lipids and Essential Fatty Acids in
Infant Diets. 12. Formulation of Foods with Bioactive and Functional
Lipids. 13. Cosmetic and Pharmaceutical Properties of Fats and Oils. 14.
Regulatory Aspects, Labeling, and Certification of Fats and Oils in Foods