ABSTRACT
Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation b
TABLE OF CONTENTS
part |2 pages
Part I: Isolation, Production, and Concentration of Functional Lipids
part |2 pages
Part II: Lipids for Food Functionality
part |2 pages
Part III: Lipids with Health and Nutritional Functionality
part |2 pages
Part IV: Role of Biotechnology and Market Potential for Functional Lipids
