Lipids and Edible Oils
Properties, Processing and Applications

Covers all aspects of lipids and edible oils, including their nutrition and technological properties, sources and health effects

Charis M. Galanakis (Edited by)

9780128171059

Paperback, published 13 September 2019

372 pages
23.4 x 19 x 2.4 cm, 0.77 kg

"This book discusses lipid oxidation in foods, and the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. It also includes edible oils, and their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. It is intended for food scientists, technologists, engineers and chemists working in the whole food science field." --IFIS Publishing

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment.

1. Lipids and nutrition security 2. Bioavailability and metabolism of lipids 3. Nutrigenomics of lipid supplementation in ruminants and pigs 4. Bioresources of lipids and edible oils 5. Microalgae as a source of edible oils 6. Refining of edible oils 7. Lipid oxidation in foods 8. Structured lipids: Synthesis, health effects and nutraceutical applications 9. Structured lipids Intended for infant nutrition

Subject Areas: Food & beverage technology [TDCT]