Processing and Nutrition of Fats and Oils [Hardcover]

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.

1 Current trends in the consumption of fats and foods 1

1.1 Introduction 1

1.2 Production trends of fats and oils 2

1.3 Fat consumption trends 4

1.4 Fats and nutrients 5

1.5 Dietary fat intake trends 7

1.6 Trends in healthy fats and foods 9

1.7 Future trends 11

References 14

2 Chemical and physical properties of lipids 17

2.1 Introduction 17

2.2 Classification of lipids 17

2.3 Lipid class characteristics 18

2.4 Chemical properties of lipids 31

2.5 Physical properties of lipids 34

References 37

3 Biochemical and bioactive properties of fats and oils 39

3.1 Introduction 39

3.2 Composition and properties of edible fats and oils 39

3.3 Fatty acid metabolism and utilization 43

3.4 Health effects of common fatty acids 47

3.5 Special dietary fatty acids and their health effects 51

3.6 Minor components of fats and oils 53

References 57