Akoh C.C., Min D.B. Food lipids chemistry, nutrition, and biotechnology

CRC Press/Taylor & Francis Group, 2008. — 930 p.ISBN13: 978-1-4200-4663-2.This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use.Preface to the Third.
Editors.
Chemistry and Properties.
Nomenclature and Classification of Lipids.
Chemistry and Function of Phospholipids.
Lipid-Based Emulsions and Emulsifiers.
Chemistry of Waxes and Sterols.
Extraction and Analysis of Lipids.
Methods for trans Fatty Acid Analysis.
Chemistry of Frying Oils.
Processing.
Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils.
Crystallization and Polymorphism of Fats.
Chemical Interesterification of Food Lipids: Theory and Practice.
Oxidation and Antioxidants.
Chemistry of Lipid Oxidation.
Lipid Oxidation of Muscle Foods.
Polyunsaturated Lipid Oxidation in Aqueous System.
Methods for Measuring Oxidative Rancidity in Fats and Oils.
Antioxidants.
Tocopherol Stability and Prooxidant Mechanisms of Oxidized.
Tocopherols in Lipids.
Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation.
Antioxidant Mechanisms.
Nutrition.
Fats and Oils in Human Health.
Unsaturated Fatty Acids.
Dietary Fats, Eicosanoids, and the Immune System.
Dietary Fats and Coronary Heart Disease.
Conjugated Linoleic Acids: Nutrition and Biology.
Dietary Fats and Obesity.
nfluence of Dietary Fat on the Development of Cancer.
Lipid-Based Synthetic Fat Substitutes.
Food Applications of Lipids.
Biotechnology and Biochemistry.
Lipid Biotechnology.
Microbial Lipases.
Enzymatic Interesterification.
Wendy M. Willis and Alejandro G. Marangoni.
Structured Lipids.
Genetic Engineering of Crops That Produce Vegetable Oil.