01896cam a2200265 i 450000100090000000300080000900500170001700800410003401000170007502000260009202000180011804000280013604200080016405000270017208200140019910000400021324501780025330000430043150400510047450508230052565000340134865000250138270000320140777601910143917765944WUSLLib20190318104507.0130606s2013    enka     b    001 0 eng    a  2013016035  a9780813827674 (cloth)  a9780813827674  aDLCbengcDLCerdadDLC  apcc00aTP248.65.L57bH47 201300a664.32231 aHernandez, Ernesto,d1955-eauthor.10aProcessing and nutrition of fats and oils /cErnesto M. Hernandez (Omega Protein, Inc., Houston, Texas, USA), Afaf Kamal-Eldin (United Arab Emirates University, Al-Ain, UAE)  ax, 265 pages :billustrations ;c25 cm  aIncludes bibliographical references and index.0 aCurrent trends in the consumption fats and foods -- Chemical and physical properties of lipids -- Biochemical and bioactive properties of fats and oils -- Nutraceutical and functional properties of specialty lipids -- Current processing techniques for fats and oils -- Processing of oils for functional and nutritional applications -- Modified oils-synthesis and applications of structured lipids and phospholipids -- New developments in micronutrients and lipids -- Role of antioxidants in the human diet and effects of food processing -- Nutrigenomics and lipids in the human diet -- Role of lipids and essential fatty acids in infant diet -- Formulation of foods with bioactive and functional lipids -- Cosmetic and pharmaceutical properties of fats and oils -- Labeling and health claims of fats and oils in foods. 0aOils and fatsxBiotechnology. 0aLipids in nutrition.1 aKamal-Eldin, Afaf,eauthor.08iOnline version:aHernandez, Ernesto, 1955- author.tProcessing and nutrition of fats and oilsdChichester, West Sussex, UK : John Wiley & Sons, Ltd, 2013z9781118528709w(DLC) 2013023069