Processing and Nutrition of Fats and Oils
Published on 25. October 2013
Book
Hardback
276 pages
978-0-8138-2767-4 (ISBN)
Description
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.
More details
Series
Edition
1. Auflage
Language
English
Place of publication
Hoboken
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Product notice
sewn/stitched
Paper over boards
Dimensions
Height: 250 mm
Width: 175 mm
Thickness: 20 mm
Weight
666 gr
ISBN-13
978-0-8138-2767-4 (9780813827674)
Schweitzer Classification
Other editions
Additional editions
Ernesto M. Hernandez | Afaf Kamal-Eldin
Processing and Nutrition of Fats and Oils
E-Book
08/2013
Wiley-Blackwell
€187.99
Available for download
Ernesto M. Hernandez | Afaf Kamal-Eldin
Processing and Nutrition of Fats and Oils
E-Book
07/2013
Wiley-Blackwell
€192.99
Available for download
Persons
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.
Content
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