Healthful Lipids

Langue : Anglais

Auteurs : Akoh Casimir C., Lai Oi-Ming

Couverture de l’ouvrage Healthful Lipids

Résumé
Sommaire
Lectorat
Biographie

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.

Preface

Part 1: Current Regulatory Issues

Trans Fatty Acids in Foods and Their Labeling Regulations

Nimal W.M. Ratnayake and C. Zehaluk
Safety, Regulatory Aspects, and Public Acceptance of Genetically Modified Lipids
Ravigadevi Sambanthamurthi, Sharifah Shahrul, and G.K. Ahmad Parveez
Part 2: Processing and Emerging Analytical Technologies
Production, Processing, and Refining of Oils
Ernesto Hernandez
Novel Hydrogenation for Low Trans Fatty Acids in Vegetable Oils
Mun Yhung Jung and David B. Min
Analysis of Lipids by New Hyphenated Techniques
Huiling Mu
Supercritical Fluid Processing of Nutritionally Functional Lipids
Jerry W. King
Short-Path Distillation for Lipid Processing
Xuebing Xu
Fat Crystallization Technology
Serpil Metin and Richard Hartel
Part 3: Nutrition and Biochemistry
Dietary Fatty Acids and Their Influence on Blood Lipids and Lipoproteins
Tilakavati Karupaiah, Mohd Ismail Noor, and Kalyana Sundram
Essential Fatty Acid Metabolism to Self-Healing Agents
William E.M. Lands
Dietary n-6:n-3 Fatty Acid Ratio and Health
Sarah Gebauer, William S. Harris, Penny M. Kris-Etherton, and Terry D. Etherton
CLA Sources and Human Studies
Marianne O’Shea, Margriet Van Der Zee, and Inge Mohede
Lipids with Antioxidant Properties

Jan Pokorn´y and Jana Parkányiová

γ-Linolenic Acids: The Health Effects

Rakesh Kapoor
Phytosterols and Phytosterol Esters
Robert A. Moreau
The Effects of Eicosapentaenoic Acid in Various Clinical Conditions
Andrew Sinclair, Julie Wallace, Marion Martin, Nadia Attar-Bashi, Richard Weisinger, and Duo Li
Part 4: Enzyme and Lipid Biotechnology
Lipase Reactions Applicable to Purification of Oil and Fat-Related Materials
Yuji Shimada
Enzymatic Synthesis of Symmetrical Triacylglycerols Containing Polyunsaturated Fatty Acids
Tsuneo Yamane
Patent Review on Lipid Technology
Oi-Ming Lai, Seong-Koon Lo, and Casimir C. Akoh
Genetic Enhancement and Modification of Oil-Bearing Crops
G.K. Ahmad Parveez and Ravigadevi Sambanthamurthi
Genetically Engineered Oils
David Hildebrand and Lewamy Mamadou
Part 5: Oxidation
Emulsion Technologies to Produce Oxidative Stable Emulsions Containing n-3 Fatty Acids
Min Hu, Eric A. Decker, and D. Julian McClements
Chemistry for Oxidative Stability of Edible Oils
Eunok Choe, Jiyeun Lee, and David Min
Part 6: Applications of Healthful Lipids
Structured and Specialty Lipids
Casimir C. Akoh
Lipids in Infant Formulas and Human Milk Fat Substitutes
Nikolaus Weber and Kumar D. Mukherjee
Cocoa Butter, Cocoa Butter Equivalents, and Cocoa Butter Replacers
Kazuhisa Yamada, Masahisa Ibuki, and Thomas McBrayer
Margarine and Baking Fats
Vijai K.S. Shukla
Nutritional Characteristics of Diacylglycerol Oil and Its Health Benefits
Noboru Matsuo
Plant Stanol Ester as a Cholesterol-Lowering Ingredientof Benecol® Foods
Pia Salo, Anu Hopia, Jari Ekblom, Ritva Lahtinen, and Päivi Laakso
Palm Oil, Its Fractions, and Components
Oi-Ming Lai

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.

Akoh\, Casimir C.; Lai\, Oi-Ming