{"product_id":"processing-and-nutrition-of-fats-and-oils-isbn-9780813827674","title":"Processing and Nutrition of Fats and Oils","description":"\u003ci\u003eProcessing and Nutrition of Fats and Oils\u003c\/i\u003e 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. \u003cp\u003e\u003cb\u003e1 Current trends in the consumption of fats and foods \u003c\/b\u003e\u003cb\u003e1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Production trends of fats and oils 2\u003c\/p\u003e \u003cp\u003e1.3 Fat consumption trends 4\u003c\/p\u003e \u003cp\u003e1.4 Fats and nutrients 5\u003c\/p\u003e \u003cp\u003e1.5 Dietary fat intake trends 7\u003c\/p\u003e \u003cp\u003e1.6 Trends in healthy fats and foods 9\u003c\/p\u003e \u003cp\u003e1.7 Future trends 11\u003c\/p\u003e \u003cp\u003eReferences 14\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Chemical and physical properties of lipids \u003c\/b\u003e\u003cb\u003e17\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 17\u003c\/p\u003e \u003cp\u003e2.2 Classification of lipids 17\u003c\/p\u003e \u003cp\u003e2.3 Lipid class characteristics 18\u003c\/p\u003e \u003cp\u003e2.4 Chemical properties of lipids 31\u003c\/p\u003e \u003cp\u003e2.5 Physical properties of lipids 34\u003c\/p\u003e \u003cp\u003eReferences 37\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Biochemical and bioactive properties of fats and oils \u003c\/b\u003e\u003cb\u003e39\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 39\u003c\/p\u003e \u003cp\u003e3.2 Composition and properties of edible fats and oils 39\u003c\/p\u003e \u003cp\u003e3.3 Fatty acid metabolism and utilization 43\u003c\/p\u003e \u003cp\u003e3.4 Health effects of common fatty acids 47\u003c\/p\u003e \u003cp\u003e3.5 Special dietary fatty acids and their health effects 51\u003c\/p\u003e \u003cp\u003e3.6 Minor components of fats and oils 53\u003c\/p\u003e \u003cp\u003eReferences 57\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Nutraceutical and functional properties of specialty lipids \u003c\/b\u003e\u003cb\u003e65\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 65\u003c\/p\u003e \u003cp\u003e4.2 Specialty oils and fatty acids and their nutraceutical applications 66\u003c\/p\u003e \u003cp\u003e4.3 Fractionated lipids and cocoa butter substitutes 70\u003c\/p\u003e \u003cp\u003e4.4 Structured triacylglycerols 71\u003c\/p\u003e \u003cp\u003e4.5 Structured lipids and phospholipids 73\u003c\/p\u003e \u003cp\u003e4.6 Low calorie fat and oil substitutes 73\u003c\/p\u003e \u003cp\u003e4.7 Plant sterol and stanol preparations 75\u003c\/p\u003e \u003cp\u003e4.8 Lipid-soluble vitamins 75\u003c\/p\u003e \u003cp\u003e4.9 Other specialty lipids in fats and oils 76\u003c\/p\u003e \u003cp\u003eReferences 77\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Current processing techniques for fats and oils \u003c\/b\u003e\u003cb\u003e83\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 83\u003c\/p\u003e \u003cp\u003e5.2 Production of edible oils 85\u003c\/p\u003e \u003cp\u003e5.3 Processing of vegetable oils 91\u003c\/p\u003e \u003cp\u003e5.4 Types of oil products 102\u003c\/p\u003e \u003cp\u003eReferences 106\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Processing of oils for functional and nutritional applications \u003c\/b\u003e\u003cb\u003e109\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 109\u003c\/p\u003e \u003cp\u003e6.2 Extraction of bioactive lipids 109\u003c\/p\u003e \u003cp\u003e6.3 Concentration of bioactive lipids 111\u003c\/p\u003e \u003cp\u003e6.4 Microencapsulation, emulsions, and nanoparticles 115\u003c\/p\u003e \u003cp\u003e6.5 Stabilization of bioactive lipids 118\u003c\/p\u003e \u003cp\u003eReferences 120\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Modified oils—synthesis and applications of structured lipids and phospholipids \u003c\/b\u003e\u003cb\u003e125\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 125\u003c\/p\u003e \u003cp\u003e7.2 Interesterification 125\u003c\/p\u003e \u003cp\u003e7.3 Structured lipids 127\u003c\/p\u003e \u003cp\u003e7.4 Structured phospholipids 130\u003c\/p\u003e \u003cp\u003e7.5 Crystallization 132\u003c\/p\u003e \u003cp\u003e7.6 Conclusions 133\u003c\/p\u003e \u003cp\u003eReferences 133\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 New developments in micronutrients and lipids \u003c\/b\u003e\u003cb\u003e137\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 137\u003c\/p\u003e \u003cp\u003e8.2 Micronutrients 138\u003c\/p\u003e \u003cp\u003e8.3 Lipids as micronutrients 141\u003c\/p\u003e \u003cp\u003e8.4 Micronutrients and metabolic oxidation 144\u003c\/p\u003e \u003cp\u003eReferences 149\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Role of antioxidants in the human diet and effects of food processing \u003c\/b\u003e\u003cb\u003e155\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 155\u003c\/p\u003e \u003cp\u003e9.2 Basic chemistry of oxidation reactions in foods 155\u003c\/p\u003e \u003cp\u003e9.3 Generation of free radicals and reactive oxygen species during food processing and storage 164\u003c\/p\u003e \u003cp\u003e9.4 Antioxidant changes and roles during food processing 168\u003c\/p\u003e \u003cp\u003eReferences 170\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Nutrigenomics and lipids in the human diet \u003c\/b\u003e\u003cb\u003e175\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 175\u003c\/p\u003e \u003cp\u003e10.2 Effects of dietary lipids on gene transcription 176\u003c\/p\u003e \u003cp\u003e10.3 Nutrigenomics and obesity 181\u003c\/p\u003e \u003cp\u003e10.4 Conclusions 185\u003c\/p\u003e \u003cp\u003eReferences 185\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Role of lipids and essential fatty acids in the infant diet \u003c\/b\u003e\u003cb\u003e191\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 191\u003c\/p\u003e \u003cp\u003e11.2 Nutrition requirements for infants 192\u003c\/p\u003e \u003cp\u003e11.3 Lipids in infant development 193\u003c\/p\u003e \u003cp\u003e11.4 Essential fatty acids in the infant diet 196\u003c\/p\u003e \u003cp\u003e11.5 Essential fatty acids in cognitive and visual development 198\u003c\/p\u003e \u003cp\u003e11.6 Other lipids in infant development 200\u003c\/p\u003e \u003cp\u003e11.7 Conclusions 201\u003c\/p\u003e \u003cp\u003eReferences 201\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Formulation of foods with bioactive and functional lipids \u003c\/b\u003e\u003cb\u003e207\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 207\u003c\/p\u003e \u003cp\u003e12.2 Plant sterols and stanols 208\u003c\/p\u003e \u003cp\u003e12.3 Diacylglycerols 210\u003c\/p\u003e \u003cp\u003e12.4 Omega-3 fatty acids 210\u003c\/p\u003e \u003cp\u003e12.5 Conjugated linoleic acid 211\u003c\/p\u003e \u003cp\u003e12.6 Lorenzo’s oil 212\u003c\/p\u003e \u003cp\u003e12.7 Lipid-soluble vitamins 214\u003c\/p\u003e \u003cp\u003e12.8 Coenzyme Q\u003csub\u003e10\u003c\/sub\u003e 216\u003c\/p\u003e \u003cp\u003e12.9 Conclusions 216\u003c\/p\u003e \u003cp\u003eReferences 218\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Cosmetic and pharmaceutical properties of fats and oils \u003c\/b\u003e\u003cb\u003e223\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 223\u003c\/p\u003e \u003cp\u003e13.2 Bioactive lipids and health 224\u003c\/p\u003e \u003cp\u003e13.3 Lipids in drug delivery 227\u003c\/p\u003e \u003cp\u003e13.4 Lipids in cosmetic applications 233\u003c\/p\u003e \u003cp\u003e13.5 Quality of lipids in pharmaceutical and cosmetic applications 237\u003c\/p\u003e \u003cp\u003eReferences 239\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Labeling and health claims of fats and oils in foods \u003c\/b\u003e\u003cb\u003e245\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 245\u003c\/p\u003e \u003cp\u003e14.2 Food labeling 245\u003c\/p\u003e \u003cp\u003e14.3 Health and nutrition claims in food labeling 248\u003c\/p\u003e \u003cp\u003e14.4 Health and nutrition claims in countries other than the United States 252\u003c\/p\u003e \u003cp\u003e14.5 Conclusions and future trends 254\u003c\/p\u003e \u003cp\u003eReferences 255\u003c\/p\u003e \u003cp\u003eIndex 257\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eAbout the authors\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003cb\u003eDr Ernesto M. Hernandez\u003c\/b\u003e is Director of Process Development at Omega Protein, Inc., Houston, Texas, USA \u003c\/p\u003e\u003cp\u003e\u003cb\u003eDr Afaf Kamal-Eldin\u003c\/b\u003e is Chair of the Department of Food Science and Faculty of Food and Agriculture at United Arab Emirates University, Al-Ain, UAE   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eProcessing and Nutrition of Fats and Oils\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eFats and oils are present in most foods and they are an essential component of the human diet. \u003ci\u003eProcessing and Nutrition of Fats and Oils\u003c\/i\u003e reviews current and novel techniques in fats and oils production. It 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, including the labeling and certification of fats and oils in foods. \u003c\/p\u003e\u003cp\u003eThe authors are experts in lipid chemistry, processing and nutrition and are at the forefront of research in bioactive lipids in foods. The book will be of interest to everyone involved in oil processing and food formulation, from students taking lipids courses in universities to nutritionists dealing with dietary requirements and food labeling. It will also be a valuable reference for food chemists using lipids and nutrigenomics to design new food formulations. \u003ci\u003eProcessing and Nutrition of Fats and Oils\u003c\/i\u003e presents a comprehensive overview of 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.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989862858981,"sku":"NP9780813827674","price":238.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813827674.jpg?v=1761785717","url":"https:\/\/k12savings.com\/products\/processing-and-nutrition-of-fats-and-oils-isbn-9780813827674","provider":"K12savings","version":"1.0","type":"link"}