Lipids and Edible Oils

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment.

Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field.

• 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

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
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