Structured and Modified Lipids

1. Auflage 2001
ISBN: 978-0-8247-0253-3
Verlag: Taylor & Francis Inc

Buch, Englisch, 560 Seiten, Format (B × H): 157 mm x 235 mm, Gewicht: 871 g

This text addresses critical topics in the expanding market and production for lipids. It combines novel and traditional methods from technological and biological perspectives to achieve the most effective pathways for production of modified lipids. The book is organized into three sections exploring development, new production methods and successful products and uses.

Zielgruppe

Professional

Autoren/Hrsg.

Gunstone, Frank D.

Fachgebiete

• Naturwissenschaften Chemie Organische Chemie Polymerchemie
• Naturwissenschaften Biowissenschaften Lipidologie

Inhaltsverzeichnis

Why are structured lipids and new lipid sources required?; procedure used for lipid modification; methods of protection -especially against oxidative deterioration - of products of increasing quality and value; specialty vegetable oils containing gamma linolenic acid and stearidonic acid; palm oil; vegetable oils with fatty acid composition changed by plant breeding or by genetic modification; minor oils, specialty oils and super-refined oils; structured triacyglycerols; phospholipids; sources, functions and analysis of conjugated linoleic acid and its metabolites; improvement of the nutritional and physicochemical properties of milk fat; fish oils as a source of important PUFA; micro-organisms as a source of polyunsaturated fatty acids; cocoa butter and cocoa butter equivalents; spreads; infant formulas; achieving optimal fatty acid intakes through manufactured foods; reduced energy lipids; zero energy fat-like substances - olestra; uses of structured lipids in Japan.

Über Autor(innen)

Frank D. Gunstone