Food lipids : chemistry, nutrition, and biochemistry

Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equations to help clarify study. With contributions of more than 40 internationally renowned experts, the book covers conjugated linoleic acids in health, and food applications of lipids. Topics include lipid oxidation in foods and tissues; the chemistry and mechanisms of lipid and antioxidant reactions; lipid biotechnology and genetic engineering; and more.

Sean Francis O'KeefeMarilyn C. EricksonD. Julian McClementsEdward J. Parish and Terrence L. Boos and Shengrong LiFereidoon Shahidi and P. K. J. P. D. WanasundaraRichard E. McDonald and Magdi M. MossobaKathleen WarnerLawrence A. JohnsonPatrick J. Lawler and Paul S. DimickDerick Rousseau and Alejandro G. MarangoniDavid B. Min and Jeffrey M. BoffMarilyn C. EricksonHong Zhuang and M. Margaret Barth and David HildebrandFereidoon Shahidi and Udaya N. WanasundaraDavid W. Reische and Dorris A. Lillard and Ronald R. EitenmillerEric A. DeckerDavid KritchevskySteven M. Watkins and J. Bruce GermanDavid M. KlurfeldRonald P. Mensink and Jogchum Plat and Elisabeth H. M. TemmeBruce A. Watkins and Yong LiDorothy B. Hausman and Dana R. Higbee and Barbara Mullen GrossmanCasimir C. AkohFrank D. GunstoneKumar D. MukherjeeJohn D. WeeteWendy M. Willis and Alejandro G. MarangoniCasimir C. AkohKirk L. ParkinVic C. Knauf and Anthony J. Del Vecchio

Preface to the Second Edition	p. iii
Preface to the First Edition	p. v
Contributors	p. xi
Part I. Chemistry and Properties
1. Nomenclature and Classification of Lipids	p. 1
2. Chemistry and Function of Phospholipids	p. 41
3. Lipid-Based Emulsions and Emulsifiers	p. 63
4. The Chemistry of Waxes and Sterols	p. 103
5. Extraction and Analysis of Lipids	p. 133
6. Methods for trans Fatty Acid Analysis	p. 169
7. Chemistry of Frying Oils	p. 205
Part II. Processing
8. Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils	p. 223
9. Crystallization and Polymorphism of Fats	p. 275
10. Chemical Interesterification of Food Lipids: Theory and Practice	p. 301
Part III. Oxidation
11. Lipid Oxidation of Edible Oil	p. 335
12. Lipid Oxidation of Muscle Foods	p. 365
13. Fatty Acid Oxidation in Plant Tissues	p. 413
14. Methods for Measuring Oxidative Rancidity in Fats and Oils	p. 465
15. Antioxidants	p. 489
16. Antioxidant Mechanisms	p. 517
Part IV. Nutrition
17. Fats and Oils in Human Health	p. 543
18. Unsaturated Fatty Acids	p. 559
19. Dietary Fats, Eicosanoids, and the Immune System	p. 589
20. Dietary Fats and Coronary Heart Disease	p. 603
21. Conjugated Linoleic Acids: Nutrition and Biology	p. 637
22. Dietary Fats and Obesity	p. 663
23. Lipid-Based Synthetic Fat Substitutes	p. 695
24. Food Applications of Lipids	p. 729
Part V. Biotechnology and Biochemistry
25. Lipid Biotechnology	p. 751
26. Microbial Lipases	p. 813
27. Enzymatic Interesterification	p. 839
28. Structured Lipids	p. 877
29. Biosynthesis of Fatty Acids and Storage Lipids in Oil-Bearing Seed and Fruit Tissues of Plants	p. 909
30. Genetic Engineering of Crops That Produce Vegetable Oil	p. 967
Index	p. 997

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