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.
A propos de l’auteur
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
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