Processing and Nutrition of Fats and Oils

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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. To address the issues of processing and nutrition in a focused and coordinated manner, the book is co-written by three authors with strong expertise in lipid chemistry, processing and nutrition who are in the forefront of the current issues of bioactive lipids as they apply to foods. The book will be of interest to anybody involved in oil processing and food formulations, from students taking lipids courses in universities to nutritionists dealing with diet requirements and food labeling to food chemists using lipids and nutrigenomics to design new food formulations. Processing and Nutrition of Fats and Oils presents comprehensive and coordinated information on 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.