Hernandez, Ernesto,  1955- <br/><br/>
Processing and nutrition of fats and oils / 
Ernesto M. Hernandez (Omega Protein, Inc., Houston, Texas, USA), Afaf Kamal-Eldin (United Arab Emirates University, Al-Ain, UAE) 
 - x, 265 pages :  illustrations ;  25 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Current 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. 
<br/><br/><label>ISBN: </label>9780813827674  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Oils and fats--Biotechnology.<br/>Lipids in nutrition.
<br/><br/><label>LC Class. No.: </label>TP248.65.L57  / H47 2013