Processing and Nutrition of Fats and Oils

Fats and oils are present in most foods and they are an essential component of the human diet. Processing and Nutrition of Fats and Oils reviews current and novel techniques in fats and oils production. It 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, including the labeling and certification of fats and oils in foods.

The authors are experts in lipid chemistry, processing and nutrition and are at the forefront of research in bioactive lipids in foods. The book will be of interest to everyone involved in oil processing and food formulation, from students taking lipids courses in universities to nutritionists dealing with dietary requirements and food labeling. It will also be a valuable reference for food chemists using lipids and nutrigenomics to design new food formulations. Processing and Nutrition of Fats and Oils presents a comprehensive overview of oils and fat properties as they relate to foods, ensuring a thorough understanding of the nature of fats and the roles they play in our food supply.

Processing and Nutrition of Fats and Oils

Fats and oils are present in most foods and they are an essential component of the human diet. Processing and Nutrition of Fats and Oils reviews current and novel techniques in fats and oils production. It 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, including the labeling and certification of fats and oils in foods.

The authors are experts in lipid chemistry, processing and nutrition and are at the forefront of research in bioactive lipids in foods. The book will be of interest to everyone involved in oil processing and food formulation, from students taking lipids courses in universities to nutritionists dealing with dietary requirements and food labeling. It will also be a valuable reference for food chemists using lipids and nutrigenomics to design new food formulations. Processing and Nutrition of Fats and Oils presents a comprehensive overview of oils and fat properties as they relate to foods, ensuring a thorough understanding of the nature of fats and the roles they play in our food supply.