Hernandez / Kamal-Eldin Processing and Nutrition of Fats and Oils

1. Auflage 2013
ISBN: 978-1-118-52879-2
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 276 Seiten, E-Book

Reihe: Institute of Food Technologists Series

Processing and Nutrition of Fats and Oils reviewscurrent and new practices of fats and oils production. The bookexamines the different aspects of fats and oils processing, how thenutritional properties are affected, and how fats interact withother components and nutrients in food products. Coverage includescurrent trends in the consumption of edible fats and oils;properties of fats, oils and bioactive lipids; techniques toprocess and modify edible oils; nutritional aspects of lipids; andregulatory aspects, labeling and certifications of fats and oils infoods.

Autoren/Hrsg.

Hernandez, Ernesto M.

Kamal-Eldin, Afaf

Weitere Mitwirkende

Hernandez, Ernesto M.

Kamal-Eldin, Afaf

Über Autor(innen)

Ernesto M. Hernandez, Ph.D. is Director of Process Development at Omega Protein, Inc., Houston, TX and is responsible for research and development of the food division. Previously, he served as Head, Fats and Oils Program, Food Protein Research and Development Center, Texas A&M University, College Station, TX.
Afaf Kamal-Eldin, Ph.D. is Professor at United Arab Emirates University, Department of Food Science.