Food Lipids

Chemistry, Nutrition, and Biotechnology, Fourth Edition

Buch | Hardcover

1048 Seiten

2017 | 4th edition
Crc Press Inc (Verlag)
978-1-4987-4485-0 (ISBN)

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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 chapters

Analysis of Fatty Acid Positional Distribution in Triacylglycerol
Physical Characterization of Fats and Oils
Processing and Modification Technologies for Edible Oils and Fats
Crystallization Behavior of Fats: Effect of Processing Conditions
Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers
Microbial Lipid Production
Food Applications of Lipids
Encapsulation Technologies for Lipids
Rethinking Lipid Oxidation
Digestion, Absorption and Metabolism of Lipids
Omega-3 Polyunsaturated Fatty Acids and Health
Brain Lipids in Health and Disease
Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition
Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology
Production of Edible Oils Through Metabolic Engineering
Genetically 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.

Casimir C. Akoh

Chemistry and Properties: Nomenclature and Classification of Lipids. Chemistry and Properties of Lipids and Phospholipids. Lipid-Based Emulsions and Emulsifiers. The Chemistry of Waxes and Sterols. Extraction and Analysis of Lipids. Regiospecific Fatty Acid Analysis of Triacylglycerols. Methods for Trans Fatty Acid Analysis. Physical Characterization of Fats and Oils. Chemistry of Frying Oils. Processing and Food Applications: Processing and Modification Technologies for Edible Oils and Fats. Enzymatic Refining of Fats and Oils. Crystallization and Polymorphism of Fats. Chemical Interesterification of Food Lipids: Theory and Practice. Enrichment and Purification of Polyunsaturated Fatty Acids by Enzymatic Processes. Microbial Lipid Production. Food Applications of Lipids. Encapsulation Technologies for Lipids. Oxidation and Antioxidants: Chemistry of Lipid Oxidation. Polyunsaturated Lipid Oxidation in Aqueous System. Methods of Measuring Oxidative Rancidity in Fats and Oils. Antioxidants and Their Mechanisms of Action. Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation. Nutrition: Digestion, Absorption and Metabolism of Lipids. Omega-3 Polyunsaturated Fatty Acids and Health. Dietary Fats and Oils in Human Health. Dietary Fats, Eicosanoids, Immunity and Inflammation. Dietary Fats and Coronary Heart Disease. Conjugated Linoleic Acids. Dietary Fats and Obesity. Fatty Acids and Cancer. Brain n-3 Polyunsaturated Fatty Acid in Health and Disease. Biotechnologically Enriched Cereals with n-3 PUFAs in Ruminant and Chicken Nutrition. Biotechnology and Biochemistry: Lipid Biotechnology and Biochemistry. Enzyme-Catalyzed Production of Lipid Based Esters: Process and Technology. Microbial Lipases. Enzymatic Interesterification. Structured Lipids. Genetically Engineered Oil Crops. Genetically Engineered Cereals or Plants for Production of Polyunsaturated Fatty Acids

Erscheinungsdatum	07.06.2017
Zusatzinfo	133 Tables, black and white; 327 Illustrations, black and white
Verlagsort	Bosa Roca
Sprache	englisch
Maße	178 x 254 mm
Gewicht	2018 g
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-4987-4485-0 / 1498744850
ISBN-13	978-1-4987-4485-0 / 9781498744850
Zustand	Neuware