Food 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

Frequently asked questions

Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.

At the moment all of our mobile-responsive ePub books are available to download via the app. Most of our PDFs are also available to download and we're working on making the final remaining ones downloadable now. Learn more here.

Perlego offers two plans: Essential and Complete

Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.

Both plans are available with monthly, semester, or annual billing cycles.

We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.

Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.

Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.

Yes, you can access Food Lipids by Jose M. Lorenzo,Paulo Eduardo Sichetti Munekata,Mirian Pateiro,Francisco J. Barba,Rubén Domínguez,Mirian Pateiro Moure,Ruben Dominguez in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Year

Print ISBN

eBook ISBN

Topic

Technology & Engineering

Subtopic

Nutrition, Dietics & Bariatrics

Index

Technology & Engineering

Cover
Front Matter
Table of Contents
Copyright
Contributors
Editors’ biographies
List of Illustrations
List of Tables
Chapter 1 : Introduction and classification of lipids
Chapter 2 : Animal source: Meat, subcutaneous fat, milk, and dairy products
Chapter 3 : Marine sources: Fish, shellfish, and algae
Chapter 4 : Plant source: Vegetable oils
Chapter 5 : Lipid oxidation of animal fat
Chapter 6 : Lipid oxidation of marine oils
Chapter 7 : Lipid oxidation of vegetable oils
Chapter 8 : Fat and fatty acids
Chapter 9 : Cholesterol and cholesterol oxidation products (COPs)
Chapter 10 : Fat-soluble vitamins (A, E, D, and K)
Chapter 11 : Lipid-derived oxidation products
Chapter 12 : Fatty acids
Chapter 13 : Lipids in human health: Importance of n-3 long-chain and CLA
Chapter 14 : Sterols and fat-soluble vitamins
Chapter 15 : Dietary oxidized lipids
Chapter 16 : Application of emerging technologies to obtain valuable lipids from food byproducts
Chapter 17 : Encapsulation techniques to increase lipid stability
Chapter 18 : Replacement of saturated fat by healthy oils to improve nutritional quality of meat products
Index
A

About this book

Frequently asked questions

Information

Table of contents