Processing and Nutrition of Fats and Oils
eBook - ePub

Processing and Nutrition of Fats and Oils

  1. English
  2. ePUB (mobile friendly)
  3. Available on iOS & Android
eBook - ePub

Processing and Nutrition of Fats and Oils

Book details
Table of contents
Citations

About This Book

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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Information

Publisher
Wiley-Blackwell
Year
2013
ISBN
9781118528785
Edition
1
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover
  2. Series Info
  3. Title Page
  4. Copyright
  5. Titles in the IFT Press series
  6. Chapter 1: Current trends in the consumption of fats and foods
  7. Chapter 2: Chemical and physical properties of lipids
  8. Chapter 3: Biochemical and bioactive properties of fats and oils
  9. Chapter 4: Nutraceutical and functional properties of specialty lipids
  10. Chapter 5: Current processing techniques for fats and oils
  11. Chapter 6: Processing of oils for functional and nutritional applications
  12. Chapter 7: Modified oils—synthesis and applications of structured lipids and phospholipids
  13. Chapter 8: New developments in micronutrients and lipids
  14. Chapter 9: Role of antioxidants in the human diet and effects of food processing
  15. Chapter 10: Nutrigenomics and lipids in the human diet
  16. Chapter 11: Role of lipids and essential fatty acids in the infant diet
  17. Chapter 12: Formulation of foods with bioactive and functional lipids
  18. Chapter 13: Cosmetic and pharmaceutical properties of fats and oils
  19. Chapter 14: Labeling and health claims of fats and oils in foods
  20. Index