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.
About the Author
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
Features
Reviews current and new practices of fats and oils production
Emphasizes design of food formulations using nutrigenomics
Applications demonstrate latest concepts and technologies
Co-authored by experts at the forefront of bioactive lipids research
