Processing and nutrition of fats and oils
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| Autor Principal: | |
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| Autor Corporativo: | |
| Outros autores: | |
| Formato: | Electrónico eBook |
| Idioma: | inglés |
| Publicado: |
Chichester, West Sussex, U.K. :
John Wiley & Sons, Ltd,
2013.
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| Series: | IFT Press series
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| Subjects: | |
| Acceso en liña: | An electronic book accessible through the World Wide Web; click to view |
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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.