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 2021
- 1st September 2019
- Academic Press
- Paperback ISBN:
Dr. Galanakis is an interdisciplinary scientist with experience in food and environmental science and technology, innovation and sustainability, industry and academia. He has established the "Food Waste Recovery" term and discipline with an ultimate goal to inspire related professionals to extract high added-value compounds from wasted by-products in all stages of food production (from agriculture to the consumer) and re-utilize them in the food chain. He is the R&I director of Galanakis Laboratories (Chania, Greece) and coordinator of Food Waste Recovery Group (SIG5) of ISEKI Food Association (Vienna, Austria). He serves as an editorial board member and subject editor of Food and Bioproducts Processing and Food Research International, where he has published many research articles, reviews, monographs, conference proceedings, and edited books.
Research and Innovation Director, Galanakis Laboratories, Chania, Greece