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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
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 studying related topics
- 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
José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia, Ourense, Spain. His research focuses on development of new product, processes, and food packaging. He has more than 300 publications and more than 4000 citations. He is an associate editor of the Food Research International, Journal of the Science Food and Agriculture, Food Analytical Methods, and Canadian Journal of Animal Science. Currently, he is directly involved in the: 1) Animal production; 2) Study of natural compounds as food ingredients; 3) Understanding physicochemical, biochemical, sensorial, and microbial changes during the technological processes applied to meat products; and 4) Development of new and healthier meat food products.
Affiliations and expertise
Head of Research, Meat Technology Centre of Galicia, Ourense, SpainPS
Paulo Eduardo Sichetti Munekata
Paulo Eduardo Sichetti Munekata is a postdoctoral researcher (Juan de la Cierva – formación scholarship) at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He has 53 publications and 573 citations. Currently, he is directly involved in projects aiming to: 1) Characterize natural compounds with antioxidant activity; 2) Develop healthier food products (particularly meat products) using natural compounds (specially antioxidants); 3) Study the effect of natural and active ingredients in the technological properties of food products.
Affiliations and expertise
Postdoctoral Researcher, Meat Technology Centre of Galicia (CTC), Ourense, SpainMP
Mirian Pateiro
Mirian Pateiro Moure is a researcher at the Centro Tecnológico de la Carne de Galicia, Ourense, Spain. Her scientific production includes 164 scientific articles in high impact peer-reviewed journals and 25 book chapters in the food science and biochemistry areas, as well as 89 scientific communications to national and international meetings, congresses, and symposia.
Affiliations and expertise
Researcher, Centro Tecnológico de la Carne de Galicia, Ourense, SpainFB
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.
Affiliations and expertise
Universitat de ValenciaRD
Rubén Domínguez
Rubén Domínguez obtained his Ph.D. degree in Food Science and Technology in the University of Vigo (Spain) in 2012. He is a researcher at the Centro Tecnológico de la Carne de Galicia (CTC), Ourense, Spain. He is the author of 152 scientific articles in high impact peer-reviewed international journals, 27 book chapters, and more than 57 communications to congresses, mostly international. Moreover, he is an associate editor of the journals Antioxidants, Foods, Current Research in Food Science, Meat Technology, Ciência Rural and others. He has been collaborating in several research projects in Food Technology and Meat Science in the last eleven years with major focus on 1) Development of new healthier meat products; 2) Use of agro-food industries by-products as potential sources to obtain valuable and bioactive compounds; 3) Incorporation of bioactive compounds and development of functional foods; 4) Use of active packaging to protect foods against oxidative degradation; 5) Evaluation of carcass, meat and meat products quality from different species; 6) Application of chromatography and mass spectrometry techniques for food analysis.
Affiliations and expertise
Researcher, Centro Tecnológico de la Carne de Galicia, Ourense, SpainRead Food Lipids on ScienceDirect