Food Lipids: Sources, Health Implications, and Future Trends

ISBN-13: 9780128233719 / Angielski / Miękka / 2022 / 518 str.

Jose M. Lorenzo; Paulo Eduardo Sichetti Munekat; Mirian Pateiro Moure

Spis treści

1. Introduction and Classification of Lipids

Part 1: Lipid Sources and Their Chemical Composition
2. Animal source. Meat, subcutaneous fat, milk and dairy products
3. Marine source. Fish, shellfish and algae
4. Plant source. Vegetable oils

Part 2: Oxidative Degradation
5. Lipid oxidation of animal fat
6. Lipid oxidation of marine oils
7. Lipid oxidation of vegetable oils

Part 3: Lipid Analysis in Food
8. Fat and fatty acids
9. Cholesterol and cholesterol oxidation products (COPs)
10. Fat-soluble vitamins (A, E, D, and K)
11. Lipid-derived oxidation products

Part 4: Lipids in Human Health
12. Fatty acids
13. Importance of n-3 long chain and CLA
14. Sterols and fat-soluble vitamins
15. Dietary oxidized lipids

Part 5: Future Trend
16. Application of emerging technologies to obtain valuable lipids from food by-products
17. Encapsulation techniques to increase lipid stability
18. Replacement of saturated fat by healthy oils to improve nutritional quality of foods