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Specialty Oils and Fats in Food and Nutrition

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently;

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Processing And Nutrition Of Fats And Oils

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different;

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Fats and Oils in Human Nutrition (FAO Food and Nutrition Paper)

Expert consultations are covened by the Food and Agriculture Organization and the World Health Organization to provide advice on nutrition;

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Crystallization Processes in Fats and Lipid Systems

, balanced nutrition, and functionality.;

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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important;

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Trans Fats Replacement Solutions

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse;

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Seed Oil

species as a source of dietary or specialty oils. Many of them contain significant quantities of oils and/or a high proportion of nutritionally;

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Oils and Fats Authentication

Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume;

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Oils and Fats in the Food Industry

Oils and fats are almost ubiquitous in food processing - whether naturally occurring in foods or added as ingredients for functional;

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Fats and Oils in Health and Nutrition

Today everyone is interested to know about the role of fats and oils in human nutrition, health and disease. A great deal of research has;

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Nutraceutical and Specialty Lipids and Their Co-Products

, nutrition, and health aspects of specialty fats and oils. Fereidoon Shahidi, editor-in-chief of the Journal of Food Lipids and a past chair and co;

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Nutraceutical and Specialty Lipids and Their Co-Products

, nutrition, and health aspects of specialty fats and oils. Fereidoon Shahidi, editor-in-chief of the Journal of Food Lipids and a past chair and co;

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Food Lipids

, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always;

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The Chemistry of Oils and Fats

The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an;

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Trait-Modified Oils in Foods

line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends;

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Reducing Saturated Fats in Foods

The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food;

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Fats and Oils Handbook (Nahrungsfette und le)

Fats and Oils Handbook (Nahrungsfette und le) acknowledges the importance of fats and oils and surveys today's state-of-the-art technology;

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Edible Oil Processing

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional;

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Bailey'S Industrial Oil And Fat Products

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils;

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Bailey's Industrial Oil And Fat Products

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils;

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Bailey's Industrial Oil And Fat Products

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible;

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Fats and Oils: Formulating and Processing for Applications, Third Edition

additives, and specialty fats and oils Improved quality management chapter Doused with practical advice, this ready reference combines 45 years;

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Fats In Food Technology

understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth;

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Pharmaceutical and food analysis, a manual of standard methods for the analysis of oils, fats and waxes, and substances in which they exist; together with allied products

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Edible Oleogels

in product development and anyone interested in understanding the role of trans and saturated fats in health and nutrition. In an effort to;

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Trends in Dietary Fats Research

Fats have important functions in the body. Fats and oils are also called lipids. Fats are the most concentrated source of food energy. Per;

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Frying of Food

constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying;

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