Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially regarding their properties, processing and applications. Lipids and edible oils constitute an import commodity in terms of nutrition, food, trade and environmental impacts. Vegetable oils are a dietary source of lipids that constitute an essential component of a healthy diet. Over the last years, researchers have investigated lipids bioavailability, authentication as well as stability and oxidation during processing and storage, whereas the development of food and non-food applications of lipids and edible oils has attracted great interest.
The book explores lipid oxidation in foods, application of lipids as nano-carriers of food bioactive compounds, as well as their bioavailability, metabolism and nutritional genomics; structured lipids intended for infant nutrition besides food processing by-products and microalgae as a source of both lipids and edible oils. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, its refining and life cycle assesment.
Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended to food scientists, technologists, engineers and chemists working in the whole food science field.
- Thoroughly explores technological properties of lipids and edible oils
- Includes food processing by-products and microalgae as a source of lipids and edible oils
- Reviews novelties in edible oil products and processing, including refining techniques, biorefinery and value creation processing waste
Food scientists, technologists, engineers and chemists working in the whole food science field. Researchers, academics and professionals working in the food industry. Academic staff members responsible for the delivery of modules on edible oils
1. Lipids and nutrition security
Mathew Matsungo, Prosper kujinga Chopera and Linda Siziba
2. Bioavailability and metabolism of lipids
3. Nutrigenomics of lipid supplementation in ruminants and pigs
4. Bioresources of lipids and edible oils
Ana P. Carvalho
5. Microalgae as a source of edible oils
Jelena Cvejic and Antonio Luca Langellotti
6. Refining of edible oils
7. Lipid oxidation in foods
8. Structured lipids: Synthesis, health effects and nutraceutical applications
9. Structured lipids Intended for infant nutrition
- No. of pages:
- © Academic Press 2020
- 1st September 2019
- Academic Press
- Paperback ISBN:
Dr. Galanakis is a dynamic and interdisciplinary scientist with a fast-expanding work in food and environmental science and technology, innovation and sustainability, industry, and academia. He is the research and innovation director of Galanakis Laboratories (Chania, Greece) and the coordinator of the Food Waste Recovery Group of the ISEKI-Food Association (Vienna, Austria). He serves as an expert evaluator and monitor of international and regional funded programs and proposals, whereas he is an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International. He has edited nine books from Academic Press: Food Waste Recovery: Processing Technologies and Industrial Techniques (2015), Innovation Strategies in the Food Industry: Tools for Implementation (2016), Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques (2017), Olive Mill Waste: Recent Advances for Sustainable Management (2017), Handbook of Grape Processing By-Products: Sustainable Solutions (2017), Handbook of Coffee Processing By-Products: Sustainable Applications (2017), Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing (2018), Sustainable Meat Production and Processing (2019), and Separation of Functional Molecules in Food by Membrane Technology (2019), and three books from Woodhead Publishing: Polyphenols: Properties, Recovery, and Applications (2018), Sustainable Recovery and Reutilization of Cereal Processing By-Products (2018), and Innovations in Traditional Foods (2019).
Galanakis Laboratories, Chania, Greece