En cours de chargement...
Lipids and Edible Oils : Properties, Processing and Applications covers the most relevant topics of lipids and edible oils 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 metabolism and bioavailability as well as stability and oxidation during processing and storage, whereas the development of innovative food applications using lipids and edible oils has attracted great interest. The book explores the significance of lipids and edible oils in nutrition security, their bioavailability, metabolism, and nutritional genomics, recovery technologies from food processing by-products and microalgae, preparation methods of structured lipids and their applications (e.g., infant nutrition).
Written by a team of interdisciplinaryexperts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers, and chemists working in the whole food science field. Integrates properties, processing, and applications of lipids and edible oils. Explores refining of lipids, technological gaps, and effects on the minor components of oil. Discusses lipid oxidation, providing current knowledge, and trends on models, mechanisms, and affecting factors.
Reviews novel bioresources from fish, meat, and plant processing by-products.