Fats and oils, resistant starch are IFT Press book topics

Wiley-Blackwell has published two new IFT Press books.

• Processing and Nutrition of Fats and Oils, by Ernesto M. Hernandez and Afaf Kamal-Eldin (ISBN: 978-0-8138-2767-4), reviews current and novel techniques in fats and oils production, including all aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other ingredients and nutrients in food products. The authors, experts in lipid chemistry, processing, and nutrition, present current trends in the consumption of edible fats and oils, properties of fats, oils, and bioactive lipids, techniques to process and modify edible oils, nutritional aspects of lipids, and regulatory issues, including labeling and certification. The book is a reference for food chemists who formulate food and beverage products with lipids and nutritionists who specialize in dietary requirements and food labeling. It is also suitable for students who are taking lipid chemistry courses in college.

• Resistant Starch: Sources, Applications and Health Benefits, edited by Yong-Cheng Shi and Clodualdo C. Maningat (ISBN: 978-0-8138-0951-9), presents detailed information about the sources of resistant starch in foods and compares different methods of measuring resistant starch. Readers will learn about how resistant starch performs in bakery, dairy, snack, breakfast cereals, pasta, noodles, confectionery, meat, processed food, and beverage products. Resistant starch has been associated with a number of health benefits, and several chapters in the book are devoted to how resistant starch contributes to intestinal health, impacts blood glucose response, affects satiety, and changes gut microbiota composition. Other information will examine how resistant starch affects metabolism in animal models and human subjects as well as the research on resistant starch and colon cancer.

IFT Press books, developed in partnership with Wiley-Blackwell and crafted through rigorous peer review and meticulous research, serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. Topics of future books in the IFT Press series include food irradiation, nanoscience and nanotechnology, dairy ingredients, food texture, foodborne pathogens in food processing, gluten-free foods, and proteins and peptides.

IFT members receive a discount on all Wiley-Blackwell books. The member coupon code is available at www.ift.org. Be sure to log in and check out the Knowledge Center/Read IFT Publications/IFT Press Books links for information on how to order this book and other books in the IFT Press book series. For more information, call 877-762-2974, or visit www.wiley.com/go/ift. Manuscript proposals may be sent to David McDade, Senior Commissioning Editor, at [email protected] (+44-1865-47-6546).