- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
Dietary Lipids: Nutritional and Technological Aspects, Volume 105 focuses on major dietary lipids and their minor bioactive compounds, also covering the role of these lipids in metabolic diseases and covering oil processing with clean technologies and lipidomic characterization by mass spectrometry. Specific chapters in this new release include Major Dietary Lipids in Nutrition and Health, Minor bioactive lipids, Cleaner Processing for Lipids: Supercritical Fluid Extraction and Short Path Distillation, Nutritional Lipidomics for the Characterization of Lipids in Food, We are what we eat? The Role of Lipids in Metabolic Disease, Lipid Emulsions in Clinical Nutrition: Enteral and Parenteral Nutrition, and much more.
Contents
Preface
Críspulo Gallegos-Montes and Victoria Ruiz Méndez
1. Major dietary lipids in nutrition and health
Gloria Márquez-Ruiz, Joaquín Velasco and Francisca Holgado
2. Minor bioactive lipids
Maria Z. Tsimidou, Fani Th. Mantzouridou and Nikolaos Nenadis
3. Nutritional lipidomics for the characterization of lipids in food
Carlos Calderón and Michael Lämmerhofer
4. We are what we eat? The role of lipids in metabolic diseases
Genoveva Berná, Lucía López-Bermudo, Blanca Escudero-López and Franz Martín
5. Innovative technologies to enhance oil recovery from olive, palm, and oilseeds and their impact on oil quality
Mohamed A. Fouad M. Gaber, Amy Logan, Antonia Tamborrino, Alessandro Leone, Roberto Romaniello and Pablo Juliano
6. Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO2) and short path distillation
Inga Grigaliūnaitė and Maria-Victoria Ruiz-Méndez
7. Lipid emulsions in clinical nutrition: Enteral and parenteral nutrition
Brito-de la Fuente, Edmundo, Muñiz-Becerá, Sahylin and Ascanio, Gabriel
8. New alternative sources of omega-3 fish oil
Mónica Venegas-Calerón and Johnathan A. Napier
