Healthful Lipids  book cover
1st Edition

Healthful Lipids

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ISBN 9781893997516
Published January 30, 2005 by AOCS Publishing
762 Pages

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Book Description

Healthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids. This book examines the latest technological advancements and the emerging technologies in processing and analysis, health-related concerns, and strategies used in the production and application of healthful lipids. It also includes an in-depth patent review on enzyme modified and trans-free fats and oils. This book is a valuable reference not only to graduate students and individuals interested in food research, product development, food processing, nutrition, dietetics, quality assurance, genetic engineering of oil crops, oil processing, fat substitutes, and lipid biotechnology, but also to food industry professionals seeking background and advanced knowledge in lipids.

Table of Contents


Part 1: Current Regulatory Issues

Trans Fatty Acids in Foods and Their Labeling Regulations

Nimal W.M. Ratnayake and C. Zehaluk

Safety, Regulatory Aspects, and Public Acceptance of Genetically Modified Lipids

Ravigadevi Sambanthamurthi, Sharifah Shahrul, and G.K. Ahmad Parveez

Part 2: Processing and Emerging Analytical Technologies

Production, Processing, and Refining of Oils

Ernesto Hernandez

Novel Hydrogenation for Low Trans Fatty Acids in Vegetable Oils

Mun Yhung Jung and David B. Min

Analysis of Lipids by New Hyphenated Techniques

Huiling Mu

Supercritical Fluid Processing of Nutritionally Functional Lipids

Jerry W. King

Short-Path Distillation for Lipid Processing

Xuebing Xu

Fat Crystallization Technology

Serpil Metin and Richard Hartel

Part 3: Nutrition and Biochemistry

Dietary Fatty Acids and Their Influence on Blood Lipids and Lipoproteins

Tilakavati Karupaiah, Mohd Ismail Noor, and Kalyana Sundram

Essential Fatty Acid Metabolism to Self-Healing Agents

William E.M. Lands

Dietary n-6:n-3 Fatty Acid Ratio and Health

Sarah Gebauer, William S. Harris, Penny M. Kris-Etherton, and Terry D. Etherton

CLA Sources and Human Studies

Marianne O’Shea, Margriet Van Der Zee, and Inge Mohede

Lipids with Antioxidant Properties

Jan Pokorn´y and Jana Parkányiová

γ-Linolenic Acids: The Health Effects

Rakesh Kapoor

Phytosterols and Phytosterol Esters

Robert A. Moreau

The Effects of Eicosapentaenoic Acid in Various Clinical Conditions

Andrew Sinclair, Julie Wallace, Marion Martin, Nadia Attar-Bashi, Richard Weisinger, and Duo Li

Part 4: Enzyme and Lipid Biotechnology

Lipase Reactions Applicable to Purification of Oil and Fat-Related Materials

Yuji Shimada

Enzymatic Synthesis of Symmetrical Triacylglycerols Containing Polyunsaturated Fatty Acids

Tsuneo Yamane

Patent Review on Lipid Technology

Oi-Ming Lai, Seong-Koon Lo, and Casimir C. Akoh

Genetic Enhancement and Modification of Oil-Bearing Crops

G.K. Ahmad Parveez and Ravigadevi Sambanthamurthi

Genetically Engineered Oils

David Hildebrand and Lewamy Mamadou

Part 5: Oxidation

Emulsion Technologies to Produce Oxidative Stable Emulsions Containing n-3 Fatty Acids

Min Hu, Eric A. Decker, and D. Julian McClements

Chemistry for Oxidative Stability of Edible Oils

Eunok Choe, Jiyeun Lee, and David Min

Part 6: Applications of Healthful Lipids

Structured and Specialty Lipids

Casimir C. Akoh

Lipids in Infant Formulas and Human Milk Fat Substitutes

Nikolaus Weber and Kumar D. Mukherjee

Cocoa Butter, Cocoa Butter Equivalents, and Cocoa Butter Replacers

Kazuhisa Yamada, Masahisa Ibuki, and Thomas McBrayer

Margarine and Baking Fats

Vijai K.S. Shukla

Nutritional Characteristics of Diacylglycerol Oil and Its Health Benefits

Noboru Matsuo

Plant Stanol Ester as a Cholesterol-Lowering Ingredientof Benecol® Foods

Pia Salo, Anu Hopia, Jari Ekblom, Ritva Lahtinen, and Päivi Laakso

Palm Oil, Its Fractions, and Components

Oi-Ming Lai

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Akoh\, Casimir C.; Lai\, Oi-Ming