Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.
The Mobile Lipid Clinic: A Companion Guide
Table 4 Correlation ( Pearson correlation coefficients ) between behavioural measures , fatty acid composition of red blood cell membrane , fatty acid deficiency score ( FADS ) and duration of breast feeding in 82-96 young boys FADS ...
Lopes - Virella M : Clinical implications of atherosclerosis research , Practical Diabetol pp 8-11 , Nov 1992 . Luscher TF et al : Endothelium - derived vasoactive substances : potential role in hypertension , atherosclerosis , and ...
In this seminal book, Dr. Wysong brings a surprise and reveals that fats are not the nutritional demons popularly assumed. The key to health is not to avoid dietary fat and jump on the cholesterol checking and drug band wagon.
"Dyslipidemia: A Clinical Approach is intended as a low-cost, quick-reference, easy-to-navigate guide for a broad range of healthcare professionals that will provide high-yield decision-making tools to ensure confidence in patient treatment ...
Fuels Oil Shale Symp . Pap . 44CSAA , 1979 , pp . 271-304 . 41. Delpuech , J.-J. , NATO ASI Series 124 : 351 ( 1984 ) . 42. Petrakis , L. , and D. Allen in NMR for Liquid Fossil Fuels , Elsevier , Amsterdam , 1987 . 43.
Bioactive Lipids
Readers will discover significant chapters on microbial lipid-carrying biomolecules and lipid/membrane-associated structures and processes.."--Publisher's website.
This book presents and discusses topical data on lipids including: the lipid composition of erythrocytes in cardiovascular and hepatobiliary disease; the correlation of dietary fat, fat composition and fatty acids on human nutrition; flax ...
Lipidsprechstunde: praxisrelevante Fettstoffwechselstörungen und ihre Folgen