Handbook of Functional Lipids: 1st Edition (Hardback) book cover

Handbook of Functional Lipids

1st Edition

Edited by Casimir C. Akoh

CRC Press

544 pages | 81 B/W Illus.

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pub: 2005-07-18
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Description

Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation between dietary lipids and health, there has not been a single-source guide specifically devoted to functional lipids - until now.

The Handbook of Functional Lipids is a comprehensive reference that illustrates the science and applications of lipids in foods. The editor has divided the text into four parts for easy reference regarding topics that: explore the isolation, production, and concentration of functional lipids; explain how lipids provide food functionality; determine how lipids are engaged in health and nutritional functionality; and examine the role of biotechnology in functional lipids and discern their market potential.

These sections synthesize the collaborative efforts of international experts at the forefront of lipid science and technology. They provide in-depth treatment for each subject in a straightforward and easy to read manner, making the Handbook of Functional Lipids a must-have resource for those interested in this rapidly growing field.

Table of Contents

ISOLATION, PRODUCTION, AND CONCENTRATION OF FUNCTIONAL LIPIDS

Functional Lipids within the Global Functional Food and Nutraceutical Sector, Kelley C. Fitzpatrick and N.A. Michael

Eskin

Microbial Production of ?-Linolenic Acid, Colin Ratledge

Gamma-Linolenic Acid: Purification and Functionality, Udaya N.

Wanasundara, P.K. Janitha, and P.D. Wanasundara

Purification of Free Fatty Acids via Urea Inclusion Compounds,

Douglas G. Hayes

Solvent Extraction to Obtain Edible Oil Products, Phillip J.

Wakelyn and Peter J. Wan

LIPIDS FOR FOOD FUNCTIONALITY

Physical Properties of Fats and Oils, Amanda J. Wright and

Alejandro G. Marangoni

Beyond Hard Spheres: The Functional Role of Lipids in Food

Emulsions, John Coupland

Medium-Chain Triglycerides, Jenifer Heydinger Galante and

Richard T. Tenore

Frying Lipids, Sérgio D. Segall and William E. Artz

Trans Fatty Acids and Trans-free Lipids, Oi-Ming Lai and Seong-

Koon Lo

Clinical Benefits of a Structured Lipid (Betapol) in Infant Formula,

Marianne O'Shea, Jeanet Gerritsen, and Inge Mohede

Cocoa Butter, Cocoa Butter Equivalents and Cocoa Butter

Substitutes, Vijai K.S. Shukla

LIPIDS WITH HEALTH AND NUTRITIONAL FUNCTIONALITY

Marine Lipids and Omega-3 Fatty Acids, R.G. Ackman

Nutraceuticals, Aging, and Food Oxidation, JaeHwan Lee and

David B. Min

Dietary Lipids: Metabolism and Physiological Functions, A.

Christophe

CLA in Human Nutrition and Health - Human Studies, Yong Li

and Bruce A. Watkins

Fortified Foods - A Way to Correct Low Intakes of EPA and

DHA, Reto Muggli

Phytosterols and Human Health, Vivienne V. Yankah

Clinical Studies with Structured Triacylglycerols, Trine Porsgaard

ROLE OF BIOTECHNOLOGY AND MARKET POTENTIAL FOR FUNCTIONAL LIPIDS

Enzymatic Modification of Lipids for Functional Foods and

Nutraceuticals, Yuji Shimada

Application of Structured Lipids in Emulsions, Hannah T. Osborn-

Barnes and Casimir C. Akoh

Potential Market for Functional Lipids, Suk Hoo Yoon

Structured Lipids Production, Jeung-Hee Lee and Ki-Teak Lee

INDEX

About the Series

Functional Foods and Nutraceuticals

Learn more…

Subject Categories

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