Processing and nutrition of fats and oils
Guardado en:
| Autor principal: | |
|---|---|
| Autor Corporativo: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Lenguaje: | inglés |
| Publicado: |
Chichester, West Sussex, U.K. :
John Wiley & Sons, Ltd,
2013.
|
| Colección: | IFT Press series
|
| Materias: | |
| Acceso en línea: | An electronic book accessible through the World Wide Web; click to view |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Tabla de Contenidos:
- 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.