Handbook of functional lipids / edited by Casimir C. Akoh.
Contributor(s): Akoh, Casimir C
.
Material type: 
BookSeries: Functional foods & nutraceuticals series: no. 7.Publisher: Boca Raton : Taylor&Francis, 2006Description: 525 p. : ill. ; 24 cm.ISBN: 084932162X .Subject(s): Lipids in human nutrition | Functional foodsDDC classification: 612.397 | Item type | Current library | Call number | Copy number | Status | Barcode | |
|---|---|---|---|---|---|---|
| General lending | MTU Bishopstown Library Lending | 612.397 (Browse shelf(Opens below)) | 1 | Available | 00183253 |
Enhanced descriptions from Syndetics:
Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation between dietary lipids and health, there has not been a single-source guide specifically devoted to functional lipids - until now.
The Handbook of Functional Lipids is a comprehensive reference that illustrates the science and applications of lipids in foods. The editor has divided the text into four parts for easy reference regarding topics that: explore the isolation, production, and concentration of functional lipids; explain how lipids provide food functionality; determine how lipids are engaged in health and nutritional functionality; and examine the role of biotechnology in functional lipids and discern their market potential.
These sections synthesize the collaborative efforts of international experts at the forefront of lipid science and technology. They provide in-depth treatment for each subject in a straightforward and easy to read manner, making the Handbook of Functional Lipids a must-have resource for those interested in this rapidly growing field.
Includes bibliographical references and index.
Part I Isolation, production and concentration of functional lipids: Functional lipids within the global functional food and nutraceutical sector / Kelley C. Fitzpatrick, N. A. Michael Eskin -- Microbial production of y-Linolenic acid / Colin Ratledge -- y-Linolenic acid: purification and functionality / Udaya N. Wanasundara, Janitha P. D. Wanasundara -- Purification of free fatty acids via urea inclusion compounds / Douglas G. Hayes -- Solvent extraction to obtain edible oil products / Phillip J. Wakelyn, Peter J. Wan -- Part II Lipids for food functionality: Physical properties of fats and oils / Amanda J. Wright, Alejandro G. Marangoni -- Beyond hard spheres: the functional role of lipids in food emulsions / John N. Coupland -- Medium-chain triglycerides / Jenifer Heydinger Galante, Richard R. Tenore -- Frying lipids / Sergio D. Segall, William E. Artz -- Trans fatty acids and trans-free lipids / Oi-Ming Lai, Seong-Koon Lo -- Clinical benefits of a structured lipid (Betapol)TM in infant formula / Marianne O\'Shea, Jeanet Gerritsen, Inge Mohede -- Cocoa butter, Cocoa butter equivalents and cocoa butter substitutes / Vijai K. S. Shukla -- Part III Lipids with health and nutritional functionality: Marine lipids and omega-3 fatty acids / Robert G. Ackman -- Nutraceuticals, aging and food oxidation / Jae Hwan Lee, David B. Min -- Dietary lipids: metabolism and physiological functions / Armand B. Christophe -- CLA in human nutrition and health: human studies / Yong Li, Bruce A. Watkins -- Fortified foods: a way to correct low intakes of EPA and DHA / Reto Muggli -- Phytosterols and human health / Vivienne V. Yankah -- Clinical studies with structured triacylglycerols / Trine Porsgaard -- Part IV Role of biotechnology and market potential for functional lipids: Enzymatic modification of lipids for functional foods and nutraceuticals / Yuji Shimada -- Application of structured lipids in emulsions / Hannah T. Osborn-Barnes, Casimir C. Akoh -- Potential market for functional lipids / Suk-Hoo Yoon -- Structured lipids production / Jeung-Hee Lee, Ki-Teak Lee.
Table of contents provided by Syndetics
- Isolation, Production and Concentration of Functional Lipids
- Lipids for Food Functionality
- Lipids With Nutritional Functionality
- Applications of Lipids with Health Potential and Functionality
- Role of Biotechnology and Market Potential for Functional Lipids