Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition, 4th Edition (Hardback) book cover

Food Lipids

Chemistry, Nutrition, and Biotechnology, Fourth Edition, 4th Edition

Edited by Casimir C. Akoh

CRC Press

1,029 pages | 327 B/W Illus.

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pub: 2017-03-17
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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

Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science