Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils

by Wiley
     
 

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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…  See more details below

Overview

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.

Product Details

ISBN-13:
9781118528785
Publisher:
Wiley
Publication date:
07/25/2013
Series:
Institute of Food Technologists Series
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
276
File size:
3 MB

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Meet the Author

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.

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