Akoh / Lai Healthful Lipids

1. Auflage 2010
ISBN: 978-1-4398-2228-9
Verlag: Taylor & Francis
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 762 Seiten

Healthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids. This book examines the latest technological advancements and the emerging technologies in processing and analysis, health-related concerns, and strategies used in the production and application of healthful lipids. It also includes an in-depth patent review on enzyme modified and trans-free fats and oils. This book is a valuable reference not only to graduate students and individuals interested in food research, product development, food processing, nutrition, dietetics, quality assurance, genetic engineering of oil crops, oil processing, fat substitutes, and lipid biotechnology, but also to food industry professionals seeking background and advanced knowledge in lipids.

Zielgruppe

This book is a valuable reference not only to graduate students and individuals interested in food research, product development, food processing, nutrition, dietetics, quality assurance, genetic engineering of oil crops, oil processing, fat substitutes, and lipid biotechnology, but also to food industry professionals seeking background and advanced knowledge in lipids.

Autoren/Hrsg.

Akoh, Casimir C.

Lai, Oi-Ming

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

Part 1: Current Regulatory Issues
1. Trans Fatty Acids in Foods and Their Labeling Regulations
2. Safety, Regulatory Aspects, and Public Acceptance of Genetically Modified Lipids

Part 2: Processing and Emerging Analytical Technologies
3. Production, Processing and Refining of Oils
4. Novel Hydrogenation for Low Trans Fatty Acids in Vegetable Oils
5. Analysis of Lipids by New Hyphenated Techniques
6. Supercritical Fluid Processing of Nutritionally Functional Lipids
7. Short-Path Distillation for Lipid Processing
8. Fat Crystallization Technology

Part 3: Nutrition and Biochemistry
9. Dietary Fatty Acids and Their Influence on Blood Lipids and Lipoproteins
10. Essential Fatty Acid Metabolism to Self-Healing Agents
11. Dietary n-6:n-3 Fatty Acid Ratio and Health
12. CLA Sources and Human Studies
13. Lipids with Antioxidant Properties
14. g-Linolenic Acids: The Health Effects
15. Phytosterols and Phytosterol Esters
16. The Effects of Eicosapentaenoic Acid in Various Clinical Conditions

Part 4: Enzyme and Lipid Biotechnology
17. Lipase Reactions Applicable to Purification of Oil-and Fat-Related Materials
18. Enzymatic Synthesis of Symmetrical Triacylglycerols Containing Polyunsaturated Fatty Acids
19. Patent Review on Lipid Technology
20. Genetic Enhancement and Modification of Oil-Bearing Crops
21. Genetically Engineered Oils

Part 5: Oxidation
22. Emulsion Technologies to Produce Oxidative Stable Emulsions Containing n-3 FA
23. Chemistry for Oxidative Stability of Edible Oils

Part 6: Applications of Healthful Lipids
24. Structured and Specialty Lipids
25. Lipids in Infant Formulas and Human Milk Fat Substitutes
26. Cocoa Butter, Cocoa Butter Equivalents, and Cocoa Butter Replacers
27. Margarine and Baking Fats
28. Nutritional Characteristics of Diacylglycerol Oil and Its Health Benefits
29. Plant Stanol Ester as a Cholesterol-Lowering Ingredient of Benecol® Foods
30. Palm Oil, Its Fractions, and Components