- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
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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Yes, you can access Processing and Nutrition of Fats and Oils by in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover
- Series Info
- Title Page
- Copyright
- Titles in the IFT Press series
- Chapter 1: Current trends in the consumption of fats and foods
- Chapter 2: Chemical and physical properties of lipids
- Chapter 3: Biochemical and bioactive properties of fats and oils
- Chapter 4: Nutraceutical and functional properties of specialty lipids
- Chapter 5: Current processing techniques for fats and oils
- Chapter 6: Processing of oils for functional and nutritional applications
- Chapter 7: Modified oilsâsynthesis and applications of structured lipids and phospholipids
- Chapter 8: New developments in micronutrients and lipids
- Chapter 9: Role of antioxidants in the human diet and effects of food processing
- Chapter 10: Nutrigenomics and lipids in the human diet
- Chapter 11: Role of lipids and essential fatty acids in the infant diet
- Chapter 12: Formulation of foods with bioactive and functional lipids
- Chapter 13: Cosmetic and pharmaceutical properties of fats and oils
- Chapter 14: Labeling and health claims of fats and oils in foods
- Index