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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Academic Press,
2019.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 001 | SCIDIR_on1124290957 | ||
| 003 | OCoLC | ||
| 005 | 20231120010416.0 | ||
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| 016 | 7 | |a 019533509 |2 Uk | |
| 020 | |a 0128173726 | ||
| 020 | |a 9780128171059 |q (electronic bk.) | ||
| 020 | |a 0128171057 |q (electronic bk.) | ||
| 020 | |a 9780128173725 |q (electronic bk.) | ||
| 035 | |a (OCoLC)1124290957 | ||
| 050 | 4 | |a TP453.L56 | |
| 082 | 0 | 4 | |a 664.3 |2 23 |
| 245 | 0 | 0 | |a Lipids and edible oils : |b properties, processing and applications / |c edited by Charis M. Galanakis. |
| 264 | 1 | |a Amsterdam : |b Academic Press, |c 2019. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a <P>1. Lipids and nutrition security 2. Bioavailability and metabolism of lipids 3. Nutrigenomics of lipid supplementation in ruminants and pigs 4. Bioresources of lipids and edible oils 5. Microalgae as a source of edible oils 6. Refining of edible oils 7. Lipid oxidation in foods 8. Structured lipids: Synthesis, health effects and nutraceutical applications 9. Structured lipids Intended for infant nutrition</p> | ||
| 588 | 0 | |a CIP data; resource not viewed. | |
| 505 | 0 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 520 | |a 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 during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field. | ||
| 650 | 0 | |a Lipids. | |
| 650 | 0 | |a Oils and fats, Edible. | |
| 650 | 2 | |a Lipids |0 (DNLM)D008055 | |
| 650 | 2 | |a Dietary Fats |0 (DNLM)D004041 | |
| 650 | 6 | |a Lipides. |0 (CaQQLa)201-0025366 | |
| 650 | 6 | |a Huiles et graisses comestibles. |0 (CaQQLa)201-0002961 | |
| 650 | 7 | |a lipid. |2 aat |0 (CStmoGRI)aat300013022 | |
| 650 | 7 | |a Lipids. |2 fast |0 (OCoLC)fst00999367 | |
| 650 | 7 | |a Oils and fats, Edible. |2 fast |0 (OCoLC)fst01045014 | |
| 700 | 1 | |a Galanakis, Charis M., |e editor. | |
| 776 | 0 | 8 | |i Print version: |z 9780128171059 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128171059 |z Texto completo |