LEADER 03353nam 2200685 a 450 001 9910826229303321 005 20240314022753.0 010 $a9781523111022 010 $a152311102X 010 $a9781118528785 010 $a1118528786 010 $a9781118528761 010 $a111852876X 010 $a9781118528792 010 $a1118528794 035 $a(CKB)2550000001111789 035 $a(EBL)1324461 035 $a(OCoLC)854977400 035 $a(MiAaPQ)EBC1324461 035 $a(MiAaPQ)EBC4445160 035 $a(DLC) 2013023069 035 $a(Au-PeEL)EBL1324461 035 $a(CaPaEBR)ebr10748642 035 $a(CaONFJC)MIL511681 035 $a(Perlego)1000090 035 $a(EXLCZ)992550000001111789 100 $a20130606d2013 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aProcessing and nutrition of fats and oils /$fErnesto M. Hernandez, Afaf Kamal-Eldin 205 $a1st ed. 210 $aChichester, West Sussex, U.K. $cJohn Wiley & Sons, Ltd$d2013 215 $a1 online resource (278 p.) 225 0$aIFT Press series 300 $aDescription based upon print version of record. 311 08$a9780813827674 311 08$a0813827671 311 08$a9781299804302 311 08$a1299804306 320 $aIncludes bibliographical references and index. 327 $aCurrent 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. 330 $aProcessing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods. 410 0$aIFT Press series. 606 $aOils and fats$xBiotechnology 606 $aLipids in nutrition 615 0$aOils and fats$xBiotechnology. 615 0$aLipids in nutrition. 676 $a664/.3 700 $aHernandez$b Ernesto$f1955-$01722625 701 $aKamal-Eldin$b Afaf$01722626 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910826229303321 996 $aProcessing and nutrition of fats and oils$94123164 997 $aUNINA