Processing and Nutrition of Fats and Oils
Erschienen am 25. Oktober 2013
Buch
Hardcover
276 Seiten
978-0-8138-2767-4 (ISBN)
Beschreibung
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.
Weitere Details
Reihe
Auflage
1. Auflage
Sprache
Englisch
Verlagsort
Hoboken
Großbritannien
Verlagsgruppe
John Wiley and Sons Ltd
Zielgruppe
Für Beruf und Forschung
Produkt-Hinweis
Fadenheftung
Pappband
Maße
Höhe: 250 mm
Breite: 175 mm
Dicke: 20 mm
Gewicht
666 gr
ISBN-13
978-0-8138-2767-4 (9780813827674)
Schweitzer Klassifikation
Weitere Ausgaben
Andere Ausgaben
Ernesto M. Hernandez | Afaf Kamal-Eldin
Processing and Nutrition of Fats and Oils
E-Book
08/2013
Wiley-Blackwell
187,99 €
Als Download verfügbar
Ernesto M. Hernandez | Afaf Kamal-Eldin
Processing and Nutrition of Fats and Oils
E-Book
07/2013
Wiley-Blackwell
192,99 €
Als Download verfügbar
Personen
Ernesto M. Hernandez, Ph.D. is Director of Process Development at Omega Protein, Inc., Houston, TX and is responsible for research and development of the food division. Previously, he served as Head, Fats and Oils Program, Food Protein Research and Development Center, Texas A&M University, College Station, TX.
Afaf Kamal-Eldin, Ph.D. is Professor at United Arab Emirates University, Department of Food Science.
Inhalt
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