Bioactives In Fruit - Health Benefits And Functional Foods

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet.This second edition presents at professional and reference level the current state of the art of the edible oils in the industry, focusing on the various processing stages and considering both chemistry and process engineering.

Margot Skinner is a Professor in Food Science, School of Chemical Sciences and Institute of Plant and Food Science, University of Auckland, Auckland, New Zealand.

Denise Hunter is a Research Scientist in Food Innovation at Plant & Food Research Ltd, Auckland, New Zealand.