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

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. Content: CHEMISTRY AND PROPERTIESNomenclature and Classification of LipidsSean Francis O'Keefe and Paul J. SarnoskiChemistry and Properties of Lipids and PhospholipidsBianca Perez, Jingbo Li and Zheng Guo Lipid-Based Emulsions and EmulsifiersDavid Julian McClementsThe Chemistry of Waxes and SterolsEdward J. Parish and Wendell S. GraingerExtraction and Analysis of LipidsF. Shahidi, P. Ambigaipalan, and P.K.J.P.D. WanasundaraAnalysis of Fatty Acid Positional Distribution in TriacylglycerolYomi Watanabe and Kazuaki YoshinagaMethods for Trans Fatty Acid AnalysisMagdi M. Mossoba, Cynthia T. Srigley, Richard E. McDonald, Hormoz Azizian, and John K.G. KramerPhysical Characterization of Fats and OilsFernanda Peyronel and Alejandro G. MarangoniFrying Oil ChemistryN.A. Michael Eskin, Felix Aladedunye, and Usha Thiyam- HollanderPROCESSING AND FOOD APPLICATIONSProcessing and Modification Technologies for Edible Oils and FatsSelma Turkay, Nese Sahin-YesilcubukCrystallization Behavior of Fats: Effect of Processing ConditionsSilvana Martini and Ashwini WaghChemical Interesterification of Food Lipids: Theory and PracticeDerick Rousseau, Saeed M. Ghazani, and Alejandro G. MarangoniEnzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid IsomersToshihiro Nagao and Yuji Shimada Microbial Lipid ProductionA. Saygun, Nese Sahin-Yesilcubuk, Suk-Hoo Yoon, Yong-R Kim, and N. AranFood Applications of LipidsN. A. Michael Eskin and Gary R. ListEncapsulation Technologies for LipidsNese Sahin-Yesilcubuk and Casimir C. Akoh OXIDATION AND ANTIOXIDANTSRethinking Lipid OxidationKaren M. SchaichPolyunsaturated Lipid Oxidation in Aqueous SystemKazuo MiyashitaMethods for Measuring Oxidative Rancidity in Fats and OilsFereidoon Shahidi, Jiankang Wang, and Udaya N. WanasundaraAntioxidants and Their Mechanisms of ActionRyan J. Elias and Eric A. DeckerEffects and Mechanisms of Minor Compounds in Oil on Lipid OxidationEunok ChoeNUTRITIONDigestion, Absorption and Metabolism of Lipids, Charlotte Lauridsen Omega-3 Polyunsaturated Fatty Acids and HealthMichelle Briggs, Kate J. Bowen, and Penny M. Kris-Etherton Dietary Fats, Eicosanoids, Immunity and InflammationPhilip C. CalderDietary Fats and Coronary Heart DiseaseRonald P. Mensink and Jogchum PlatConjugated Linoleic AcidYeonhwa Park Dietary Fats and Obesity Dorothy B. Hausman and Barbara Mullen GrossmanInfluence of Dietary Fat on the Development of CancerHoward Perry GlauertBrain Lipids in Health and DiseaseJessica H. Hall and John L. HarwoodBiotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken NutritionMilan Certik, Tatiana Klempova, Dusan Jalc, Zora Varadyova, and Slavomir MarcincakBIOTECHNOLOGY AND BIOCHEMISTRYLipid Biotechnology and BiochemistrySampson Anankanbil, Fan Suo, Peter R. Jensen, and Zheng Guo Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and TechnologyRanYeMicrobial LipasesOi-Ming Lai, Eng-Tong Phauh, Yee-Ying Lee, Casimir C. Akoh and John D. WeeteEnzymatic InteresterificationWendy M. Willis, Saeed M. Ghazani and Alejandro G. MarangoniStructured LipidsCasimir C. Akoh and Byung Hee KimProduction of Edible Oils through Metabolic EngineeringRandall J. Weselake, Helen Woodfield, Catherine J. Field, and John L.Harwood Genetically Engineered Cereals for Production of Polyunsaturated Fatty AcidsMilan Certik, Tatiana Klempova, Daniel Mihalik, Katarina Ondreickova, Marcela Gubisova, and Jan Kraic