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Processing and Nutrition of Fats and Oils (Institute of Food Technologists Series)
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Description for Processing and Nutrition of Fats and Oils (Institute of Food Technologists Series)
Hardcover. 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. Series: Institute of Food Technologists Series. Num Pages: 276 pages, illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 250 x 174 x 20. Weight in Grams: 700.
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.
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
Format
Hardback
Publication date
2013
Publisher
Wiley-Blackwell
Number of pages
276
Condition
New
Series
Institute of Food Technologists Series
Number of Pages
288
Place of Publication
Hoboken, United States
ISBN
9780813827674
SKU
V9780813827674
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About
About the authors Dr Ernesto M. Hernandez is Director of Process Development at Omega Protein, Inc., Houston, Texas, USA Dr Afaf Kamal-Eldin is Chair of the Department of Food Science and Faculty of Food and Agriculture at United Arab Emirates University, Al-Ain, UAE
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