Oils and Fats in the Food IndustryISBN: 978-1-4051-7121-2
Paperback
160 pages
August 2008, Wiley-Blackwell
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This volume provides a concise and easy-to-use reference on the
nature of oils and fats for those working in the food industry and
for those in the media seeking to advise the public on consumption.
Written in a style that makes the concepts and information
contained easily accessible, and using a minimum of chemical
structures, the nature and composition of the constituents of oils
and fats are explained. The major sources of food lipids (vegetable
and animal fats) are outlined, along with their physical
characteristics. The book also focuses on the current main concerns
of the food industry regarding oils and fats use, including: the
nutritional properties of fats and oils and their various
components; links between chemical structure and physiological
properties; and the role of lipids in some of the more important
disease conditions such as obesity, diabetes, coronary heart
disease and cancer. The final chapter is devoted to a description
of the most common food uses of oils and fats.
The book will be of interest to food industry professionals, students or others who require a working knowledge of oils and fats in the food industry.