Processing and nutrition of fats and oils / Ernesto M. Hernandez, Afaf Kamal-Eldin.
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| Year of Publication: | 2013 |
| Language: | English |
| Series: | IFT Press series
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| Online Access: | |
| Physical Description: | x, 266 p. :; ill. |
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Table of Contents:
- Current trends in the consumption fats and foods
- Chemical and physical properties of lipids
- Biochemical and bioactive properties of fats and oils
- Nutraceutical and functional properties of specialty lipids
- Current processing techniques for fats and oils
- Processing of oils for functional and nutritional applications
- Modified oils-synthesis and applications of structured lipids and phospholipids
- New developments in micronutrients and lipids
- Role of antioxidants in the human diet and effects of food processing
- Nutrigenomics and lipids in the human diet
- Role of lipids and essential fatty acids in infant diet
- Formulation of foods with bioactive and functional lipids
- Cosmetic and pharmaceutical properties of fats and oils
- Labeling and health claims of fats and oils in foods.