This second edition is a comprehensive reference to the fats and oils used in commercial food products. It provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products.
This second edition is a comprehensive reference to the fats and oils used in commercial food products. It provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products.
"Numerous nutritional findings and extensive evidence on the health benefits of diet and exercise have emerged since the publication of the successful first edition. Recent concerns about trans isomers acting like saturated fatty acids have encouraged formulation changes that re…
The role of fats in human nutrition
Fat: culture and materiality
by Forth, Christopher E., Leitch, Alison, Murray, Samantha
""Fat". In contemporary society the word never fails to elicit powerful emotions, especially as it relates to bodily health and appearance. But fat is a noun as well as an adjective and has a cultural life outside of its relationship with the human body. By focusing on the compl…
In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based m…
Processing and nutrition of fats and oils
by Kamal-Eldin, Afaf, Hernandez, Ernesto
fromIFT Press series
Research suggests that lipids including cholesterol, fat soluble vitamins and some carotenoids participate in maintaining brain function. This book focuses on how nutrients can improve brain development in early life leading to slower age related decline of higher brain function…