Processing and nutrition of fats and oils
Saved in:
| Hovedforfatter: | |
|---|---|
| Institution som forfatter: | |
| Andre forfattere: | |
| Format: | Electronisk eBog |
| Sprog: | engelsk |
| Udgivet: |
Chichester, West Sussex, U.K. :
John Wiley & Sons, Ltd,
2013.
|
| Serier: | IFT Press series
|
| Fag: | |
| Online adgang: | An electronic book accessible through the World Wide Web; click to view |
| Tags: |
Ingen Tags, Vær først til at tagge denne postø!
|
Indholdsfortegnelse:
- 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.