Food Lipids: Chemistry, Nutrition, and Biotechnology (Food Science and Technology)

Highlights the role of dietary fats in food, human health and disease. The book offers presentations of lipids in food, providing a background in lipid nomenclature and classification as well as recent developments in lipid chemistry. It examines phospholipids, waxes and sterols, emulsions, frying fats and trans fatty acids. College and university bookshops may order five or more copies at a special student price, available on request. Examining Phospholipids, Waxes And Sterols, Emulsions, Frying Fats, And Trans Fatty Acids, Food Lipids Describes Lipid Oxidation In Foods And Tissues ... Emphasizes The Chemistry And Mechanisms Of Lipid Reactions ... Introduces Lipid Biotechnology And Genetic Engineering ... Details The Potential Use Of Enzymes For Lipid Modification As A Replacement To Chemical Interesterification ... Explains The Applications Of Lipid-based Fat Substitutes ... Shows How To Isolate And Analyze Lipids ... And Much More. Food Lipids Is An Indispensable Reference For Food, Surface, Colloid, Organic, Flavor, Enzyme, And Lipid Chemists And Biochemists; Food Scientists And Technologists; Nutritionists; Biotechnologists; Oil Processors; Dietitians; Microbiologists; And Toxicologists; And An Exhaustive Text For Upper-level Undergraduate And Graduate Students In One- Or Two-semester Courses In Food Lipids Or Lipid Chemistry And Food Chemistry Who Have A Background In Organic Chemistry And Biochemistry.--book Jacket. 1. Nomenclature And Classification Of Lipids / Sean F. O'keefe -- 2. Chemistry And Function Of Phospholipids / Marilyn C. Erickson -- 3. Lipid-based Emulsions And Emulsifiers / David Julian Mcclements -- 4. The Chemistry Of Waxes And Sterols / Shengrong Li And Edward J. Parish -- 5. Extraction And Analysis Of Lipids / Fereidoon Shahidi And Janitha P. D. Wanasundara -- 6. Analysis Of Trans Fatty Acids / Richard E. Mcdonald And Magdi M. Mossoba -- 7. Chemistry Of Frying Fats / Kathleen Warner -- 8. Recovery, Refining, Converting, And Stabilizing Edible Fats And Oils / Lawrence A. Johnson -- 9. Crystallization And Polymorphism Of Fats / Patrick J. Lawler And Paul S. Dimick -- 10. Chemical Interesterification Of Food Lipids: Theory And Practice / Derick Rousseau And Alejandro G. Marangoni -- 11. Lipid Oxidation Of Edible Oil / David B. Min -- 12. Lipid Oxidation Of Muscle Foods / Marilyn C. Erickson --^ 13. Fatty Acid Oxidation In Plant Tissues / Hong Zhuang, M. Margaret Barth And David F. Hildebrand -- 14. Methods Of Measuring Oxidative Rancidity In Fats And Oils / Fereidoon Shahidi And Udaya N. Wanasundara -- 15. Antioxidant Mechanisms / Eric A. Decker -- 16. Antioxidants / David W. Reische, Dorris A. Lillard And Ronald R. Eitenmiller -- 17. Fats And Oils In Human Health / David Kritchevsky -- 18. Omega Fatty Acids / Steven M. Watkins And J. Bruce German -- 19. Dietary Fats, Eicosanoids, And The Immune System / David M. Klurfeld -- 20. Dietary Fats And Coronary Heart Disease / Ronald P. Mensink, Elisabeth H. M. Temme And Jogchum Plat -- 21. Dietary Fats And Obesity / Dorothy B. Hausman, Barbara Mullen Grossman And Roy J. Martin -- 22. Lipid-based Synthetic Fat Substitutes / Casimir C. Akoh -- 23. Lipid Biotechnology / Kumar D. Mukherjee -- 24. Microbial Lipases / John D. Weete -- 25. Enzymatic Interesterification / Wendy M. Willis And Alejandro G. Marangoni --^ 26. Structured Lipids / Casimir C. Akoh -- 27. Biosynthesis Of Fatty Acids And Storage Lipids In Oil-bearing Seed And Fruit Tissues Of Plants / Kirk L. Parkin -- 28. Genetic Engineering Of Crops That Produce Vegetable Oil / Vic C. Knauf And Anthony J. Del Vecchio. Edited By Casimir C. Akoh, David B. Min. Includes Bibliographical References And Index.