Lipids and Edible Oils
1st Edition
Properties, Processing and Applications
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Description
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.
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
Details
- No. of pages:
- 372
- Language:
- English
- Copyright:
- © Academic Press 2019
- Published:
- 13th September 2019
- Imprint:
- Academic Press
- eBook ISBN:
- 9780128173725
- Paperback ISBN:
- 9780128171059
About the Editor
Charis Galanakis
Charis M. Galanakis is a multidisciplinary scientist in agricultural sciences as well as food and environmental science, technology, and sustainability, with experience in both industry and academia. He is the research and innovation director of Galanakis Laboratories in Chania, Greece, an adjunct professor of King Saud University in Riyadh, Saudi Arabia, and the director of Food Waste Recovery Group (SIG5) of ISEKI Food Association in Vienna, Austria. He pioneered the new discipline of food waste recovery and has established the most prominent innovation network in the field. He also serves as a senior consultant for the food industry and expert evaluator for international and regional funded programs and proposals. He is an editorial board member of Food and Bioproducts Processing, Food Research International, and Foods, has edited over 45 books, and has published hundreds of research articles, reviews, monographs, chapters, and conference proceedings.
Affiliations and Expertise
Galanakis Laboratories, Chania, Greece
Reviews
"This book discusses lipid oxidation in foods, and the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. It also includes edible oils, and their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. It is intended for food scientists, technologists, engineers and chemists working in the whole food science field." --IFIS Publishing
Ratings and Reviews
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