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Food Lipids
Sources, Health Implications, and Future Trends
- 1st Edition - February 26, 2022
- Editors: Jose M. Lorenzo, Paulo Eduardo Sichetti Munekata, Mirian Pateiro, Francisco J. Barba, Rubén Domínguez
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 3 3 7 1 - 9
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 3 5 2 6 - 3
Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids… Read more
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Request a sales quoteFood Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for quality. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students, this book is sure to be a welcomed reference.
Lipids are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods. However, in recent years consumers are increasingly aware of the diet-health relationship, especially the implication that some lipids exert in the development of different diseases.
- Provides clear information on obtaining, characterizing and applying lipids in several food products
- Offers strategies to apply new emerging technologies to the recovery of valuable lipids from food by-products, the use of innovative techniques of encapsulation to protect highly oxidizable lipids, and the use of this lipids to produce healthier foods
- Includes definitions, applications, literature reviews, recent developments, methods and end-of-chapter glossaries
- Cover image
- Title page
- Table of Contents
- Copyright
- Contributors
- Editors’ biographies
- Chapter 1: Introduction and classification of lipids
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Classification of lipids
- 3: Conclusions
- Part 1: Lipid sources and their chemical composition
- Chapter 2: Animal source: Meat, subcutaneous fat, milk, and dairy products
- Abstract
- Acknowledgment
- 1: Introduction
- 2: Lipids in meat
- 3: Lipids in subcutaneous fat
- 4: Lipids in milk
- 5: Lipids in dairy products
- 6: Conclusion
- Chapter 3: Marine sources: Fish, shellfish, and algae
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Lipid composition of fish
- 3: Algae: Potential sources of nutritionally important lipids
- 4: Lipid composition and fatty acids of shellfish
- 5: Conclusions
- Chapter 4: Plant source: Vegetable oils
- Abstract
- Acknowledgment
- 1: Introduction
- 2: Lipid sources and their chemical composition
- 3: What are vegetable oils?
- 4: Oils of plant origin
- 5: Fruit pulp oils
- 6: Olive oil
- 7: Palm oil
- 8: Coconut oil
- 9: Conclusions
- Part 2: Oxidative degradation
- Chapter 5: Lipid oxidation of animal fat
- Abstract
- Acknowledgments
- 1: Lipid oxidation: Definition, mechanism, and implications
- 2: Intrinsic factors influencing development of lipid oxidation of animal-derived lipids
- 3: Extrinsic factors influencing the development of lipid oxidation of animal-derived lipids
- 4: Volatile compounds derived from oxidized fatty acids
- 5: Key findings
- Chapter 6: Lipid oxidation of marine oils
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Lipids in the marine environment: Composition and sources used by human beings
- 3: Marine oils in the food industry
- 4: Lipid stability of omega 3 (n-3) polyunsaturated fatty acid (PUFA)-rich fish oils
- 5: Compounds resulting from lipid peroxidation of omega-3 (n-3) polyunsaturated fatty acids (PUFAs)
- 6: Protection of marine oils against oxidation
- 7: Conclusion
- Chapter 7: Lipid oxidation of vegetable oils
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Reaction mechanisms of lipid oxidation in vegetable oils
- 3: Origination of secondary products of lipid oxidation in vegetable oils
- 4: Factors influencing the lipid oxidation of vegetable oils
- 5: Implications and importance of lipid oxidation in vegetable oils
- 6: Determination of the lipid oxidation of vegetable oils
- 7: Determination of oxidative stability of vegetable oils
- 8: Protection and improvements against lipid oxidation in vegetable oils
- 9: Conclusions
- Part 3: Lipid analysis in food
- Chapter 8: Fat and fatty acids
- Abstract
- Acknowledgments
- 1: Fat and fatty acids analysis in food
- 2: Extraction methods
- 3: Derivatization methods
- 4: Separation methods: Gas chromatography and other chromatographic techniques
- 5: Detection methods
- 6: Key findings
- Chapter 9: Cholesterol and cholesterol oxidation products (COPs)
- Abstract
- 1: Cholesterol—Characteristics and functions
- 2: Cholesterol occurrence in food products
- 3: Cholesterol oxidation—Mechanisms and products
- 4: Impact of cholesterol oxidation products on the human organism
- 5: Occurrence of cholesterol oxidation products in food products
- 6: Determination of cholesterol and cholesterol oxidation products in food products
- 7: Summary
- Chapter 10: Fat-soluble vitamins (A, E, D, and K)
- Abstract
- 1: Introduction
- 2: Sample preparation. Extraction techniques for vitamers of fat-soluble vitamins present in different food matrices
- 3: Techniques of analysis for vitamers of fat-soluble vitamins present in different food matrices
- Chapter 11: Lipid-derived oxidation products
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Conventional methods
- 3: Alternative methodologies
- Part 4: Lipids in human health
- Chapter 12: Fatty acids
- Abstract
- 1: Introduction
- 2: Fatty acids present in nature
- 3: Relationship between saturated fatty acid (SFA) intake and health status
- 4: The role of unsaturated fatty acids (UFAs) in health
- 5: The trans fatty acids (TFAs) and their health effects
- 6: Conclusions
- Chapter 13: Lipids in human health: Importance of n-3 long-chain and CLA
- Abstract
- 1: The n-3 long-chain polyunsaturated fatty acids (LC-PUFA)
- 2: Conjugated linoleic acid (CLA)
- Chapter 14: Sterols and fat-soluble vitamins
- Abstract
- 1: Introduction
- 2: Sterols
- 3: Fat-soluble vitamins and human health
- 4: Conclusions
- Chapter 15: Dietary oxidized lipids
- Abstract
- 1: Introduction
- 2: Oxidative types of dietary lipids
- 3: Lipid oxidation of different dietary sources
- 4: Hazard of oxidation products
- 5: Evaluation of lipid oxidation
- 6: Reduced lipid oxidation
- 7: Conclusions
- Part 5: Future trends
- Chapter 16: Application of emerging technologies to obtain valuable lipids from food byproducts
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Ultrasound-assisted extraction for the extraction of lipid from fish byproducts
- 3: Microwave-assisted extraction for the extraction lipids from fish byproducts
- 4: Supercritical fluid extraction for the extraction of lipids from fish byproducts
- 5: Contribution of polyunsaturated fatty acids to human health
- 6: Conclusions
- Chapter 17: Encapsulation techniques to increase lipid stability
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Measurements of effectiveness of encapsulation process
- 3: Technology for encapsulation of lipids
- 4: Shell materials used for lipid encapsulation
- 5: Applications of micro/nanoencapsulated oils
- 6: Conclusions
- Chapter 18: Replacement of saturated fat by healthy oils to improve nutritional quality of meat products
- Abstract
- Acknowledgments
- 1: Introduction
- 2: Health benefits of reducing SFA and increasing PUFA intakes
- 3: Fatty acid profile of the main oils used in meat products
- 4: Approaches for the addition of healthy oils in meat products
- 5: Final remarks
- Index
- No. of pages: 516
- Language: English
- Edition: 1
- Published: February 26, 2022
- Imprint: Academic Press
- Paperback ISBN: 9780128233719
- eBook ISBN: 9780128235263
JL
Jose M. Lorenzo
PS
Paulo Eduardo Sichetti Munekata
MP
Mirian Pateiro
FB
Francisco J. Barba
Francisco J. Barba, PhD, is working as a Professor in the Nutrition and Food Science area in the Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, University of Valencia, Spain. Dr. Barba earned his PhD in Food Technology and master’s degree in Dietetics and Dietotherapy from the University of Valencia. His areas of interest include edible and bioactive packaging, novel and emerging techniques in food and bio-engineering, thermal and non-thermal technologies, bioactive compounds, essential oils, spectroscopy and analytical techniques, phytochemistry of medicinal and aromatic plants, and sustainable processing. He has published more than 441 research papers and review articles, 12 books and 84 book chapters on different aspects of food and nutritional science and food packaging. Dr. Barba is a co-inventor of two patents and the editor-in-chief or editor of several reputed journals such as Food Research International, Innovative Food Science and Emerging Technologies, Journal of Food Composition and Analysis, Applied Food Research, among others.
RD