
Food Lipids
Sources, Health Implications, and Future Trends
- 1st Edition - February 26, 2022
- Imprint: Academic Press
- 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
Part 1: Lipid Sources and Their Chemical Composition
2. Animal source. Meat, subcutaneous fat, milk and dairy products
3. Marine source. Fish, shellfish and algae
4. Plant source. Vegetable oils
Part 2: Oxidative Degradation
5. Lipid oxidation of animal fat
6. Lipid oxidation of marine oils
7. Lipid oxidation of vegetable oils
Part 3: Lipid Analysis in Food
8. Fat and fatty acids
9. Cholesterol and cholesterol oxidation products (COPs)
10. Fat-soluble vitamins (A, E, D, and K)
11. Lipid-derived oxidation products
Part 4: Lipids in Human Health
12. Fatty acids
13. Importance of n-3 long chain and CLA
14. Sterols and fat-soluble vitamins
15. Dietary oxidized lipids
Part 5: Future Trend
16. Application of emerging technologies to obtain valuable lipids from food by-products
17. Encapsulation techniques to increase lipid stability
18. Replacement of saturated fat by healthy oils to improve nutritional quality of foods
- Edition: 1
- Published: February 26, 2022
- No. of pages (Paperback): 516
- Imprint: Academic Press
- Language: English
- 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