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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   $a0-8138-2767-1 
311   $a1-299-80430-6 
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