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.
Keywords: Fat processing, oil processing, processing and nutrition of fats, processing and nutrition of oils, fat nutritional properties, oil nutritional properties, edible fats current trends, edible oils current trends, fat properties, oil properties, lipids properties, Food Processing, Production & Manufacture, Nutrition, Food Processing, Production & Manufacture, Nutrition