Food Lipids : Chemistry, Nutrition, and Biotechnology, Fourth Edition book cover
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Food Lipids
Chemistry, Nutrition, and Biotechnology, Fourth Edition




ISBN 9781498744850
Published March 17, 2017 by CRC Press
1029 Pages 327 B/W Illustrations

 
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Book Description

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.

Table of Contents

CHEMISTRY AND PROPERTIES

Nomenclature and Classification of Lipids
Sean Francis O’Keefe and Paul J. Sarnoski

Chemistry and Properties of Lipids and Phospholipids
Bianca Perez, Jingbo Li and Zheng Guo 

Lipid-Based Emulsions and Emulsifiers
David Julian McClements

The Chemistry of Waxes and Sterols
Edward J. Parish and Wendell S. Grainger

Extraction and Analysis of Lipids
F. Shahidi, P. Ambigaipalan, and P.K.J.P.D. Wanasundara

Analysis of Fatty Acid Positional Distribution in Triacylglycerol
Yomi Watanabe and Kazuaki Yoshinaga

Methods for Trans Fatty Acid Analysis
Magdi M. Mossoba, Cynthia T. Srigley, Richard E. McDonald, Hormoz Azizian, and John K.G. Kramer

Physical Characterization of Fats and Oils
Fernanda Peyronel and Alejandro G. Marangoni

Frying Oil Chemistry
N.A. Michael Eskin, Felix Aladedunye, and Usha Thiyam- Hollander

PROCESSING AND FOOD APPLICATIONS

Processing and Modification Technologies for Edible Oils and Fats
Selma Türkay, Nese Şahin-Yeşilçubuk

Crystallization Behavior of Fats: Effect of Processing Conditions
Silvana Martini and Ashwini Wagh

Chemical Interesterification of Food Lipids: Theory and Practice
Derick Rousseau, Saeed M. Ghazani, and Alejandro G. Marangoni

Enzymatic Purification and Enrichment and Purification of Polyunsaturated

Fatty Acids and Conjugated Linoleic Acid Isomers
Toshihiro Nagao and Yuji Shimada

Microbial Lipid Production
A. Saygün, Nese Şahin-Yeşilçubuk, Suk-Hoo Yoon, Yong-R Kim, and N. Aran

Food Applications of Lipids
N. A. Michael Eskin and Gary R. List

Encapsulation Technologies for Lipids
Nese Şahin-Yeşilçubuk and Casimir C. Akoh

OXIDATION AND ANTIOXIDANTS

Rethinking Lipid Oxidation
Karen M. Schaich

Polyunsaturated Lipid Oxidation in Aqueous System
Kazuo Miyashita

Methods for Measuring Oxidative Rancidity in Fats and Oils
Fereidoon Shahidi, Jiankang Wang, and Udaya N. Wanasundara

Antioxidants and Their Mechanisms of Action
Ryan J. Elias and Eric A. Decker

Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation
Eunok Choe

NUTRITION

Digestion, Absorption and Metabolism of Lipids, Charlotte Lauridsen

Omega-3 Polyunsaturated Fatty Acids and Health
Michelle Briggs, Kate J. Bowen, and Penny M. Kris-Etherton

Dietary Fats, Eicosanoids, Immunity and Inflammation
Philip C. Calder

Dietary Fats and Coronary Heart Disease
Ronald P. Mensink and Jogchum Plat

Conjugated Linoleic Acid
Yeonhwa Park 

Dietary Fats and Obesity
 Dorothy B. Hausman and Barbara Mullen Grossman

Influence of Dietary Fat on the Development of Cancer
Howard Perry Glauert

Brain Lipids in Health and Disease
Jessica H. Hall and John L. Harwood

Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition
Milan Certik, Tatiana Klempová, Dušan Jalč, Zora Váradyová, and Slavomír Marcinčák

BIOTECHNOLOGY AND BIOCHEMISTRY

Lipid Biotechnology and Biochemistry
Sampson Anankanbil, Fan Suo, Peter R. Jensen, and Zheng Guo

Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology
RanYe

Microbial Lipases
Oi-Ming Lai, Eng-Tong Phauh, Yee-Ying Lee, Casimir C. Akoh and John D. Weete

Enzymatic Interesterification
Wendy M. Willis, Saeed M. Ghazani and Alejandro G. Marangoni

Structured Lipids
Casimir C. Akoh and Byung Hee Kim

Production of Edible Oils through Metabolic Engineering
Randall J. Weselake, Helen Woodfield, Catherine J. Field, and John L.Harwood

Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids
Milan Certik, Tatiana Klempová, Daniel Mihálik, Katarína Ondreičková, Marcela Gubišová, and Ján Kraic

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