Handbook of Functional Lipids
Features
Summary
Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation between dietary lipids and health, there has not been a single-source guide specifically devoted to functional lipids - until now.
The Handbook of Functional Lipids is a comprehensive reference that illustrates the science and applications of lipids in foods. The editor has divided the text into four parts for easy reference regarding topics that: explore the isolation, production, and concentration of functional lipids; explain how lipids provide food functionality; determine how lipids are engaged in health and nutritional functionality; and examine the role of biotechnology in functional lipids and discern their market potential.
These sections synthesize the collaborative efforts of international experts at the forefront of lipid science and technology. They provide in-depth treatment for each subject in a straightforward and easy to read manner, making the Handbook of Functional Lipids a must-have resource for those interested in this rapidly growing field.
Table of Contents
ISOLATION, PRODUCTION, AND CONCENTRATION OF FUNCTIONAL LIPIDS
Functional Lipids within the Global Functional Food and Nutraceutical Sector, Kelley C. Fitzpatrick and N.A. Michael
Eskin
Microbial Production of ?-Linolenic Acid, Colin Ratledge
Gamma-Linolenic Acid: Purification and Functionality, Udaya N.
Wanasundara, P.K. Janitha, and P.D. Wanasundara
Purification of Free Fatty Acids via Urea Inclusion Compounds,
Douglas G. Hayes
Solvent Extraction to Obtain Edible Oil Products, Phillip J.
Wakelyn and Peter J. Wan
LIPIDS FOR FOOD FUNCTIONALITY
Physical Properties of Fats and Oils, Amanda J. Wright and
Alejandro G. Marangoni
Beyond Hard Spheres: The Functional Role of Lipids in Food
Emulsions, John Coupland
Medium-Chain Triglycerides, Jenifer Heydinger Galante and
Richard T. Tenore
Frying Lipids, Sérgio D. Segall and William E. Artz
Trans Fatty Acids and Trans-free Lipids, Oi-Ming Lai and Seong-
Koon Lo
Clinical Benefits of a Structured Lipid (Betapol) in Infant Formula,
Marianne O'Shea, Jeanet Gerritsen, and Inge Mohede
Cocoa Butter, Cocoa Butter Equivalents and Cocoa Butter
Substitutes, Vijai K.S. Shukla
LIPIDS WITH HEALTH AND NUTRITIONAL FUNCTIONALITY
Marine Lipids and Omega-3 Fatty Acids, R.G. Ackman
Nutraceuticals, Aging, and Food Oxidation, JaeHwan Lee and
David B. Min
Dietary Lipids: Metabolism and Physiological Functions, A.
Christophe
CLA in Human Nutrition and Health - Human Studies, Yong Li
and Bruce A. Watkins
Fortified Foods - A Way to Correct Low Intakes of EPA and
DHA, Reto Muggli
Phytosterols and Human Health, Vivienne V. Yankah
Clinical Studies with Structured Triacylglycerols, Trine Porsgaard
ROLE OF BIOTECHNOLOGY AND MARKET POTENTIAL FOR FUNCTIONAL LIPIDS
Enzymatic Modification of Lipids for Functional Foods and
Nutraceuticals, Yuji Shimada
Application of Structured Lipids in Emulsions, Hannah T. Osborn-
Barnes and Casimir C. Akoh
Potential Market for Functional Lipids, Suk Hoo Yoon
Structured Lipids Production, Jeung-Hee Lee and Ki-Teak Lee
INDEX
