Fats in our food.

Achaya, K. T. (1984) Fats in our food. Indian Food Industry, 3 (1). pp. 13-16.

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Abstract

A discussion of the uses, production, nutritional aspects, and markets for fat in India is presented, in sections headed: availability, raising more fat (growing more oil crops), factors affecting oil consumption, place of latent or invisible fat (considers intakes of infiltrated fat), nutritional considerations, fats received by infants, meeting nutritional needs, technology and nutrition, and oil-based health hazards (e.g. mycotoxins).

Item Type:	Article
Uncontrolled Keywords:	FATS-; diet, fats in, India; MARKETS-; fats, India; markets for fats, India; DIET-; fats in diet, India; INDIA-; fats, markets for
Subjects:	600 Technology > 08 Food technology > 18 Processed foods 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Food Safety Analytical Quality Control Lab
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	13 Aug 2021 07:04
Last Modified:	13 Aug 2021 07:04
URI:	http://ir.cftri.res.in/id/eprint/6621

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