Nutraceutical and Specialty Lipids and Their Co-Products

Nutraceutical and Specialty Lipids and Their Co-Products

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by Fereidoon Shahidi, Fereidoon
     
 

While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components

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Overview

While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research connecting lipids to heart health, mental health, and brain and retina development, the market has responded by providing health-conscious consumers with lipid foods, including spreads, breads, cereals, juices, and dairy products.

Nutraceutical and Specialty Lipids and their Co-Products presents a thorough assessment of the current state of the chemistry, nutrition, and health aspects of specialty fats and oils. Fereidoon Shahidi, editor-in-chief of the Journal of Food Lipids and a past chair and co-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the potential application and delivery of lipids in functional foods. Sharing much of their own research, they offer an unparalleled view of the field that covers basic lipid chemistry, as well as the most progressive findings concerning the nutritional value of beneficial lipids. They include research on cereal grain, marine, fruit seed, and tree nut oils, as well as oilseed medicinals, fat replacers, and many other sources of lipids. They also consider stability issues and the latest tools being used for lipids purification.

Covering the full range of these essential diet components, this cutting-edge volume serves to meet the needs of scientists and students in research and product development, as well as health and nutrition specialists.

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Product Details

ISBN-13:
9781574444995
Publisher:
Taylor & Francis
Publication date:
03/14/2006
Series:
Nutraceutical Science and Technology Series
Pages:
584
Product dimensions:
7.20(w) x 9.90(h) x 1.40(d)

Table of Contents

Nutraceutical and Specialty Lipids; F. Shahidi and S.P.J.N. Senanayake
Medium-Chain Triacylglycerols; Y. B. Che Man and M. Abdul Manaf
Cereal Grain Oils; R. Przybylski
Fruit Seed Oils; L. Yu, J.W. Parry, and K. Zhou
Minor Specialty Oils; F. D. Gunstone
Sphingolipids; F. Fang, H. Chen, C.-T. Ho, and R.T. Rosen
Modification and Purification of Sphingolipids and Gangliosides; S. Bloomer
Hydroxy Fatty Acids; T.A. McKeon, C.T.X. Hu, G. Chen, and J.-T. Lin
Tree Nuts, Oils, and Byproducts: Compositional Characteristics and Nutraceutical Applications; F. Shahidi and H. Miraliakbari
Gamma-Linolenic Acid (GLA); Y-W. Huang and C-Y. Huang
Diacylglycerols (DAGs) and their Mode of Action; B.D. Flickinger
Conjugated Linoleic Acids (CLAs): Food, Nutrition, and Health; B.A. Watkins and Yong Li
Occurrence of Conjugated Fatty Acids in Aquatic and Terrestrial Plants and their Physiological Effects; B. Narayan, M. Hosokawa, and K. Miyashita
Marine Conjugated Polyunsaturated Fatty Acids; Y. Endo, S.-B. Park, and K. Fujimoto
Marine Oils: Compositional Characteristics and Health Effects; F. Shahidi and H. Miraliakbari
Single-Cell Oils as Sources of Nutraceutical and Specialty Lipids: ProcessingTechnologies and Applications; S.P.J.N. Senanayake and J. Fichtali
Emulsions for the Delivery of Nutraceutical Lipids; K. Mootoosingh and D. Rousseau
Lipid Emulsions for Total Parenteral Nutrition (TPN) Use and as Carriers for Lipid-Soluble Drugs; H. Lui and L. Wang
Modified Oils; F. D. Gunstone
Fat Replacers: Mimetics and Substitutes; B. G. Swanson
Application of Functional Lipids in Foods; C. Jacobsen, M. Timm-Heinrich, and N. Skall Nielsen
Application of Multistep Reactions with Lipases to the Oil and Fat Industry; Y. Shimada, T. Nagao, and Y. Watanabe
Structure-Related Effects on Absorption and Metabolism of Nutraceutical and Specialty Lipids; A.B. Christophe
Lipid Oxidation in Specialty Oils; K. Schaich
TransFatty Acids in Specialty Lipids; G.R. List, R.O. Adlof, and J.W. King
Tocopherols and Tocotrienols as Byproducts of Edible Oil Processing; Vitamin E: A New Perspective; A.M. Papas
Plant Sterols and Steryl Esters in Functional Foods and Nutraceuticals; N. Weber and K.D. Mukherjee
Phospholipids/Lecithin: A Class of Nutraceutical Lipids; F.T. Orthoefer and G.R. List
Centrifugal Partition Chromatography (CPC) as a New Tool for Preparative-Scale Purification of Lipid and Related Compounds; U. Wanasundara and P. Fedec
Oilseed Medicinals: Applications in Drugs and Functional Foods; R. D. Reichert

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