Food Lipids e-bog

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids.New chaptersAnalysis of Fatty Acid Positional Distribution in TriacylglycerolPhysical Characterization of Fats and OilsProcessing and Modification Technologies for Edible Oils and FatsCrystallization Behavior of Fats: Effect of Processing ConditionsEnzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid IsomersMicrobial Lipid ProductionFood Applications of LipidsEncapsulation Technologies for LipidsRethinking Lipid OxidationDigestion, Absorption and Metabolism of LipidsOmega-3 Polyunsaturated Fatty Acids and HealthBrain Lipids in Health and DiseaseBiotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken NutritionEnzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and TechnologyProduction of Edible Oils Through Metabolic EngineeringGenetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.