
Lipids and Edible Oils
Properties, Processing and Applications
Description
Key Features
- Thoroughly explores the 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
Readership
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
Table of Contents
1. Lipids and nutrition security
Mathew Matsungo, Prosper kujinga Chopera and Linda Siziba
2. Bioavailability and metabolism of lipids
Marie-Caroline Michalski
3. Nutrigenomics of lipid supplementation in ruminants and pigs
Marcel Amills
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
Kar-Lin Nyam
7. Lipid oxidation in foods
Mickael Laguerre
8. Structured lipids: Synthesis, health effects and nutraceutical applications
Wissam Zam
9. Structured lipids Intended for infant nutrition
Semih Otles
Product details
- No. of pages: 372
- Language: English
- Copyright: © Academic Press 2019
- Published: September 1, 2019
- Imprint: Academic Press
- eBook ISBN: 9780128173725
- Paperback ISBN: 9780128171059