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.
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.
About the authors Dr Ernesto M. Hernandez is Director of Process Development at Omega Protein, Inc., Houston, Texas, USA Dr Afaf Kamal-Eldin is Chair of the Department of Food Science and Faculty of Food and Agriculture at United Arab Emirates University, Al-Ain, UAE
Inhaltsangabe
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
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
Es gelten unsere Allgemeinen Geschäftsbedingungen: www.buecher.de/agb
Impressum
www.buecher.de ist ein Shop der buecher.de GmbH & Co. KG Bürgermeister-Wegele-Str. 12, 86167 Augsburg Amtsgericht Augsburg HRA 13309
