John Wiley & Sons Processing and Nutrition of Fats and Oils Cover Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils product.. Product #: 978-0-8138-2767-4 Regular price: $210.28 $210.28 In Stock

Processing and Nutrition of Fats and Oils

Hernandez, Ernesto M. / Kamal-Eldin, Afaf

Institute of Food Technologists Series

Cover

1. Edition October 2013
288 Pages, Hardcover
Wiley & Sons Ltd

ISBN: 978-0-8138-2767-4
John Wiley & Sons

Wiley Online LibrarySample Chapter

Short 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.

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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.

1. Current Trends in the Consumption of Edible Fats and Oils.

Part One: Properties of Fats, Oils and Bioactive Lipids.

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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
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.

E. M. Hernandez, OmegaPure; A. Kamal-Eldin, United Arab Emirates University