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Food Lipids
Sources, Health Implications, and Future Trends
Presents the main sources of lipids, their stability, analytical methods for their control, and implications on human health
Jose M. Lorenzo (Edited by), Paulo Eduardo Sichetti Munekata (Edited by), Mirian Pateiro (Edited by), Francisco J. Barba (Edited by), Rubén Domínguez (Edited by)
9780128233719
Paperback, published 7 March 2022
516 pages
23.5 x 19 x 3.2 cm, 1.06 kg
Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for quality. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students, this book is sure to be a welcomed reference. Lipids are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods. However, in recent years consumers are increasingly aware of the diet-health relationship, especially the implication that some lipids exert in the development of different diseases.
1. Introduction and Classification of Lipids
Part 1: Lipid Sources and Their Chemical Composition
2. Animal source. Meat, subcutaneous fat, milk and dairy products
3. Marine source. Fish, shellfish and algae
4. Plant source. Vegetable oils
Part 2: Oxidative Degradation
5. Lipid oxidation of animal fat
6. Lipid oxidation of marine oils
7. Lipid oxidation of vegetable oils
Part 3: Lipid Analysis in Food
8. Fat and fatty acids
9. Cholesterol and cholesterol oxidation products (COPs)
10. Fat-soluble vitamins (A, E, D, and K)
11. Lipid-derived oxidation products
Part 4: Lipids in Human Health
12. Fatty acids
13. Importance of n-3 long chain and CLA
14. Sterols and fat-soluble vitamins
15. Dietary oxidized lipids
Part 5: Future Trend
16. Application of emerging technologies to obtain valuable lipids from food by-products
17. Encapsulation techniques to increase lipid stability
18. Replacement of saturated fat by healthy oils to improve nutritional quality of foods
Subject Areas: Fitness & diet [VFM], Food & beverage technology [TDCT]
