"This book discusses lipid oxidation in foods, and the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. It also includes edible oils, and their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. It is intended for food scientists, technologists, engineers and chemists working in the whole food science field." --IFIS Publishing
1. Lipids and nutrition security 2. Bioavailability and metabolism of lipids 3. Nutrigenomics of lipid supplementation in ruminants and pigs 4. Bioresources of lipids and edible oils 5. Microalgae as a source of edible oils 6. Refining of edible oils 7. Lipid oxidation in foods 8. Structured lipids: Synthesis, health effects and nutraceutical applications 9. Structured lipids Intended for infant nutrition