Processing and Nutrition of Fats and Oils
Erschienen am 25. Juli 2013
276 Seiten
978-1-118-52878-5 (ISBN)
Beschreibung
Processing and Nutrition of Fats and Oils reviewscurrent and new practices of fats and oils production. The bookexamines the different aspects of fats and oils processing, how thenutritional properties are affected, and how fats interact withother components and nutrients in food products. Coverage includescurrent trends in the consumption of edible fats and oils;properties of fats, oils and bioactive lipids; techniques toprocess and modify edible oils; nutritional aspects of lipids; andregulatory aspects, labeling and certifications of fats and oils infoods.
Weitere Details
Weitere Ausgaben
Andere Ausgaben
Ernesto M. Hernandez | Afaf Kamal-Eldin
Processing and Nutrition of Fats and Oils
Buch
10/2013
Wiley
220,50 €
Versand in 10-20 Tagen
Software
08/2013
Wiley
214,20 €
Keine Lieferinformation 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.
