Food Lipids : Sources, Health Implications, and Future Trends

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Food Lipids : Sources, Health Implications, and Future Trends

Lorenzo, Jose M. (EDT)/ Sichetti Munekata, Paulo Eduardo (EDT)/ Pateiro, Mirian (EDT)

ウェブストア価格 ¥41,958（本体¥38,144）
Academic Press Inc（2022/03発売）
外貨定価 US$ 200.00
ポイント 381pt

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製本 Paperback:紙装版/ペーパーバック版／ページ数 516 p.
言語 ENG
商品コード 9780128233719
DDC分類 612.01577

Full Description

Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for quality. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students, this book is sure to be a welcomed reference.

Lipids are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods. However, in recent years consumers are increasingly aware of the diet-health relationship, especially the implication that some lipids exert in the development of different diseases.

1. Introduction and Classification of Lipids

Part 1: Lipid Sources and Their Chemical Composition
2. Animal source. Meat, subcutaneous fat, milk and dairy products
3. Marine source. Fish, shellfish and algae
4. Plant source. Vegetable oils

Part 2: Oxidative Degradation
5. Lipid oxidation of animal fat
6. Lipid oxidation of marine oils
7. Lipid oxidation of vegetable oils

Part 3: Lipid Analysis in Food
8. Fat and fatty acids
9. Cholesterol and cholesterol oxidation products (COPs)
10. Fat-soluble vitamins (A, E, D, and K)
11. Lipid-derived oxidation products

Part 4: Lipids in Human Health
12. Fatty acids
13. Importance of n-3 long chain and CLA
14. Sterols and fat-soluble vitamins
15. Dietary oxidized lipids

Part 5: Future Trend
16. Application of emerging technologies to obtain valuable lipids from food by-products
17. Encapsulation techniques to increase lipid stability
18. Replacement of saturated fat by healthy oils to improve nutritional quality of foods