4th Edition

Food Lipids Chemistry, Nutrition, and Biotechnology, Fourth Edition

Edited By Casimir C. Akoh Copyright 2017
    1048 Pages 327 B/W Illustrations
    by CRC Press

    Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids.

    New chapters

    • Analysis of Fatty Acid Positional Distribution in Triacylglycerol
    • Physical Characterization of Fats and Oils
    • Processing and Modification Technologies for Edible Oils and Fats
    • Crystallization Behavior of Fats: Effect of Processing Conditions
    • Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers
    • Microbial Lipid Production
    • Food Applications of Lipids
    • Encapsulation Technologies for Lipids
    • Rethinking Lipid Oxidation
    • Digestion, Absorption and Metabolism of Lipids
    • Omega-3 Polyunsaturated Fatty Acids and Health
    • Brain Lipids in Health and Disease
    • Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition
    • Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology
    • Production of Edible Oils Through Metabolic Engineering
    • Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids

     

    The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.

    CHEMISTRY AND PROPERTIES

    Nomenclature and Classification of Lipids
    Sean Francis O’Keefe and Paul J. Sarnoski

    Chemistry and Properties of Lipids and Phospholipids
    Bianca Perez, Jingbo Li and Zheng Guo 

    Lipid-Based Emulsions and Emulsifiers
    David Julian McClements

    The Chemistry of Waxes and Sterols
    Edward J. Parish and Wendell S. Grainger

    Extraction and Analysis of Lipids
    F. Shahidi, P. Ambigaipalan, and P.K.J.P.D. Wanasundara

    Analysis of Fatty Acid Positional Distribution in Triacylglycerol
    Yomi Watanabe and Kazuaki Yoshinaga

    Methods for Trans Fatty Acid Analysis
    Magdi M. Mossoba, Cynthia T. Srigley, Richard E. McDonald, Hormoz Azizian, and John K.G. Kramer

    Physical Characterization of Fats and Oils
    Fernanda Peyronel and Alejandro G. Marangoni

    Frying Oil Chemistry
    N.A. Michael Eskin, Felix Aladedunye, and Usha Thiyam- Hollander

    PROCESSING AND FOOD APPLICATIONS

    Processing and Modification Technologies for Edible Oils and Fats
    Selma Türkay, Nese Şahin-Yeşilçubuk

    Crystallization Behavior of Fats: Effect of Processing Conditions
    Silvana Martini and Ashwini Wagh

    Chemical Interesterification of Food Lipids: Theory and Practice
    Derick Rousseau, Saeed M. Ghazani, and Alejandro G. Marangoni

    Enzymatic Purification and Enrichment and Purification of Polyunsaturated

    Fatty Acids and Conjugated Linoleic Acid Isomers
    Toshihiro Nagao and Yuji Shimada

    Microbial Lipid Production
    A. Saygün, Nese Şahin-Yeşilçubuk, Suk-Hoo Yoon, Yong-R Kim, and N. Aran

    Food Applications of Lipids
    N. A. Michael Eskin and Gary R. List

    Encapsulation Technologies for Lipids
    Nese Şahin-Yeşilçubuk and Casimir C. Akoh

    OXIDATION AND ANTIOXIDANTS

    Rethinking Lipid Oxidation
    Karen M. Schaich

    Polyunsaturated Lipid Oxidation in Aqueous System
    Kazuo Miyashita

    Methods for Measuring Oxidative Rancidity in Fats and Oils
    Fereidoon Shahidi, Jiankang Wang, and Udaya N. Wanasundara

    Antioxidants and Their Mechanisms of Action
    Ryan J. Elias and Eric A. Decker

    Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation
    Eunok Choe

    NUTRITION

    Digestion, Absorption and Metabolism of Lipids, Charlotte Lauridsen

    Omega-3 Polyunsaturated Fatty Acids and Health
    Michelle Briggs, Kate J. Bowen, and Penny M. Kris-Etherton

    Dietary Fats, Eicosanoids, Immunity and Inflammation
    Philip C. Calder

    Dietary Fats and Coronary Heart Disease
    Ronald P. Mensink and Jogchum Plat

    Conjugated Linoleic Acid
    Yeonhwa Park 

    Dietary Fats and Obesity
     Dorothy B. Hausman and Barbara Mullen Grossman

    Influence of Dietary Fat on the Development of Cancer
    Howard Perry Glauert

    Brain Lipids in Health and Disease
    Jessica H. Hall and John L. Harwood

    Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition
    Milan Certik, Tatiana Klempová, Dušan Jalč, Zora Váradyová, and Slavomír Marcinčák

    BIOTECHNOLOGY AND BIOCHEMISTRY

    Lipid Biotechnology and Biochemistry
    Sampson Anankanbil, Fan Suo, Peter R. Jensen, and Zheng Guo

    Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology
    RanYe

    Microbial Lipases
    Oi-Ming Lai, Eng-Tong Phauh, Yee-Ying Lee, Casimir C. Akoh and John D. Weete

    Enzymatic Interesterification
    Wendy M. Willis, Saeed M. Ghazani and Alejandro G. Marangoni

    Structured Lipids
    Casimir C. Akoh and Byung Hee Kim

    Production of Edible Oils through Metabolic Engineering
    Randall J. Weselake, Helen Woodfield, Catherine J. Field, and John L.Harwood

    Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids
    Milan Certik, Tatiana Klempová, Daniel Mihálik, Katarína Ondreičková, Marcela Gubišová, and Ján Kraic

    Biography

    Casimir C. Akoh