Oils and Fats in the Food Industry
By (author) Frank Gunstone
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Oils and Fats in the Food Industry by Frank Gunstone
Book DescriptionOils and fats are almost ubiquitous in food processing - whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the fat consumed are vital to achieving a balanced diet. Health concerns regarding high-fat diets continue to have a high profile, and still represent a pressing issue for food manufacturers. 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.
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Book DetailsISBN: 9781405171212
(236mm x 163mm x 8mm)
Imprint: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Publisher: John Wiley and Sons Ltd
Publish Date: 18-Jul-2008
Country of Publication: United Kingdom
Books By Author Frank Gunstone
Chemistry of Oils and Fats, Hardback (July 2004)
A comprehensive source of reference on the chemistry underlying oils and fats. Chapters are included on analytical procedures, nutritional aspects, food uses and non--food uses of oils and fats. The author is one of the world's most experienced oils and fats chemists, and a prolific author.
Rapeseed and Canola Oil, Hardback (March 2004)
Rapeseed is now the second largest oilseed crop after soybean, and the third largest vegetable oil after soybean oil and palm oil, and it is therefore an important contributor to the annual supply of vegetable oils required to meet an increasing demand.
Lipid Synthesis and Manufacture, Hardback (November 1998)» View all books by Frank Gunstone
This volume has been designed to offer a balanced account of the laboratory synthesis, industrial manufacture and biosynthesis of lipids.
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Author Biography - Frank Gunstone
Frank Gunstone is Professor Emeritus, University of St Andrews and Honorary Research Professor, Scottish Crop Research Institute, Dundee, UK. He has been editor of Lipid Technology for ten years.
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