ABSTRACT

Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.

chapter 1|8 pages

The Role of Lipids in Food Quality

chapter 2|20 pages

Lipids in Food Structures

chapter 4|17 pages

Rheological Properties of Lipids

chapter 5|14 pages

Phospholipids

chapter 6|15 pages

Cholesterol and Phytosterols

chapter 7|24 pages

Fat-Soluble Vitamins

chapter 8|34 pages

Lipid Oxidation in Food Systems

chapter 9|22 pages

Principles of Lipid Analysis

chapter 10|16 pages

Lipids in Human Nutrition

chapter 11|16 pages

Plant Lipids and Oils

chapter 12|44 pages

Fish Lipids

chapter 13|13 pages

Milk Lipids

chapter 14|29 pages

Egg Lipids

chapter 15|16 pages

Modified Lipids and Fat Mimetics

chapter 16|19 pages

Frying Fats