Lipids and edible oils : properties, processing and applications /
Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation durin...
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| Other Authors: | |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Amsterdam :
Academic Press,
2019.
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| Subjects: | |
| Online Access: | CONNECT |
Table of Contents:
- Front Cover; Lipids and Edible Oils: Properties, Processing, and Applications; Copyright; Contents; Contributors; Preface; Chapter 1: Lipids and nutrition security; 1.1. Introduction and background; 1.2. Definition of terms; 1.3. Types of lipids; 1.3.1. Fatty acids; 1.3.2. Essential fatty acids; 1.3.3. Classification of fatty acids; 1.3.4. Fatty acid indices and ratios; 1.3.5. Dietary sources of EFAs; 1.3.6. EFA content of common foods; 1.4. Lipids in human nutrition; 1.4.1. Biomarkers of lipids; 1.4.2. Fat intake and effects on health
- 1.4.3. Health effects of saturated fats, trans fats, and cholesterol1.4.4. Health effects of MUFAs and PUFAs; 1.5. Recommended intakes of total fat and FAs; 1.6. Innovative technologies in improving intake and EFA profiles of foods; 1.6.1. Modifying the process of hydrogenation; 1.6.2. Interesterification; 1.6.3. Fractions high in solids derived from natural oils; 1.6.4. Trait enhanced oils; 1.6.5. Nutritional labeling and trans fats; 1.6.6. The role of fish in meeting the EFA needs of the poor; 1.6.7. Fortified complementary foods (FCF) and complementary food supplements
- 1.6.8. Small quantity lipid based nutrient supplements (SQ-LNS)1.6.9. Omega-3 LPUFA supplements; 1.7. Socio-economic factors affecting consumption of EFAs and implication on food and nutrition security; 1.7.1. Financial and economic determinants; 1.7.2. Urbanization and nutrition transition; 1.7.3. Consumer attitudes, culture, gender, and religious perspectives; 1.8. Policy recommendations on dietary fat intake; 1.9. Conclusions and future directions; References; Further reading; Chapter 2: Bioavailability and metabolism of dietary lipids; 2.1. Introduction
- 2.2. Lipid digestion in the gastrointestinal tract2.2.1. Gastric hydrolysis; 2.2.2. Intestinal hydrolysis; 2.2.3. Solubilization phase; 2.3. Lipid absorption through the enterocytes; 2.3.1. Absorption; 2.3.2. Resynthesis of TG within intestinal cells; 2.3.3. Chylomicron synthesis and secretion; 2.3.4. Metabolic importance of absorbed and unabsorbed lipids: Postprandial lipemia and fecal loss; 2.4. Impact of molecular lipid structures on absorption and bioavailability; 2.4.1. Impact of molecular lipid species, notably PLs vs. TG; 2.4.1.1. Different molecular carriers of EPA and DHA
- 2.4.1.2. ALA carried by PL vs. TG2.4.2. Impact of FA position on the glycerol backbone of dietary TG; 2.4.2.1. EPA and DHA position on glycerol backbone; 2.4.2.2. ALA position on glycerol backbone; 2.4.2.3. SFA position on glycerol backbone and solid state of fat; 2.4.2.4. Role of calcium on saturated FA bioaccessibility; 2.5. Effect of the supramolecular/emulsified structures of lipids on digestion, absorption and postprandial metabolism/li ... ; 2.5.1. Emulsified structure can modulate digestive lipolysis; 2.5.1.1. Emulsion droplet size/surface area; 2.5.1.2. Type of emulsifier
