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.
Features
Expands coverage of lipid oxidation and antioxidants for preventing oxidation
Emphasizes nutritional aspects of lipids and the effects of lipids on human health
Includes applications of biotechnology to the modification and production of structured lipids
Describes physical properties and analytical methods for lipids
Covers polyunsaturated lipid oxidation in aqueous systems
Discusses genetically engineered oil crops and plants to produce desirable fatty acids for food applications
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.
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 Sahin-Yesilçubuk
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 Sahin-Yesilçubuk, 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 Sahin-Yesilçubuk 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, Du an Jalc, Zora Váradyová, and Slavomír Marcincák
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 Ondreicková, Marcela Gubi ová, and Ján Kraic