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.- Provides clear information on obtaining, characterizing and applying lipids in several food products- Offers strategies to apply new emerging technologies to the recovery of valuable lipids from food by-products, the use of innovative techniques of encapsulation to protect highly oxidizable lipids, and the use of this lipids to produce healthier foods- Includes definitions, applications, literature reviews, recent developments, methods and end-of-chapter glossaries
Table of Contents
1. Introduction and Classification of LipidsPart 1: Lipid Sources and Their Chemical Composition2. Animal source. Meat, subcutaneous fat, milk and dairy products3. Marine source. Fish, shellfish and algae4. Plant source. Vegetable oilsPart 2: Oxidative Degradation5. Lipid oxidation of animal fat6. Lipid oxidation of marine oils7. Lipid oxidation of vegetable oilsPart 3: Lipid Analysis in Food8. Fat and fatty acids9. Cholesterol and cholesterol oxidation products (COPs)10. Fat-soluble vitamins (A, E, D, and K)11. Lipid-derived oxidation productsPart 4: Lipids in Human Health12. Fatty acids13. Importance of n-3 long chain and CLA14. Sterols and fat-soluble vitamins15. Dietary oxidized lipidsPart 5: Future Trend16. Application of emerging technologies to obtain valuable lipids from food by-products17. Encapsulation techniques to increase lipid stability18. Replacement of saturated fat by healthy oils to improve nutritional quality of foods
