Chemical and Functional Properties of Food Lipids

400pp  ISBN 1587161052      £107.00

• Presents the latest information on biologically active lipids
• Reviews the chemical, physical, and biological properties of lipids
• Examines the effects of storage and food processing conditions on lipid and product quality
• Discusses the health-related aspects of lipids

Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.

Contents

• The Role of Lipids in Food Quality, Anna Kolakowska and Zdzislaw E. Sikorski
• Lipids in Food Structures, Angeles Lluch, Isabel Perez-Munera, and Isabel Hernando
• Nomenclature, Structure, and Properties of Lipids, David S. Nichols and Kevin Sanderson
• Rheological Properties of Lipids, Tadeusz Matuszek
• Phospholipids, Jan Pokorny
• Cholesterol and Phytosterols, Erwin Wasowicz
• Fat-soluble Vitamins, Malgorzata Nogala-Kalucka
• Lipid Oxidation in Food Systems, Anna Kolakowska
• Lipid Analysis, David S. Nichols
• Role of Lipids in Nutrition, Roman Cichon
• Plant Lipids and Oils, Jan Pokorny and Lucie Parkányiová
• Fish Lipids, Anna Kolakowska, June Olley, and Graeme A. Dunstan
• Milk Lipids, Zofia Zegarska
• Egg Lipids, Waldemar Ternes
• Modified Lipids and Fat Mimetics, Wlodzimierz Bednarski and Marek Adamczak
• Frying Fats, Dimitrios Boskou
• Lipid-Protein and Lipid-Saccharide Interaction, Jan Pokorny and Anna Kolakowska