Processing and nutrition of fats and oils

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Opis bibliograficzny
1. autor: Hernandez, Ernesto, 1955-
Korporacja: ebrary, Inc
Kolejni autorzy: Kamal-Eldin, Afaf
Format: Elektroniczne E-book
Język:angielski
Wydane: Chichester, West Sussex, U.K. : John Wiley & Sons, Ltd, 2013.
Seria:IFT Press series
Hasła przedmiotowe:
Dostęp online:An electronic book accessible through the World Wide Web; click to view
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Spis treści:
  • 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.