UID:
almahu_9948026161802882
Format:
1 online resource (334 p.)
ISBN:
1-78242-257-9
Series Statement:
Woodhead Publishing series in food science, technology and nutrition, number 294
Note:
Description based upon print version of record.
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Front Cover; Related Titles; Functional Dietary Lipids; Copyright; Contents; List of Contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; 1 - Introduction: The Role of Fats in Human Diet; 1.1 Introduction; 1.2 Fat as a Source of Energy; 1.3 The Role of Fat in Obesity; 1.4 The Essential Fatty Acids; 1.4.1 Requirements for Omega-6 Fatty Acids; 1.4.2 Requirements for Omega-3 Fatty Acids; 1.4.3 Pharmacological Role of Omega-3 and Omega-6 Fatty Acids; 1.5 Dietary Fat Intake and Noncommunicable Diseases; 1.5.1 Fat and Cardiovascular Disease
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1.5.2 Dietary Fat and Cancer1.6 Changes in the Global Supply of Fats and Oils; 1.7 Refining and Processing; 1.8 Non-Fatty Acid Components of Nutritional Significance; 1.9 Ethical and Consumer Issues; References; One - Chemistry and Functionality of Edible Fats; 2 - Oilseed Composition and Modification for Health and Nutrition; 2.1 Introduction; 2.2 Trait Modified Oils; 2.3 Composition: Fatty Acids, Tocopherols, Trigylcerides, and Sterols; 2.4 Structure of Functional Relationships of Trigylcerides in Food Products; 2.5 Blending for Functionality
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2.6 Oxidative Stability, Tocopherol Content, and Performance2.7 Fat Modification for Healthy Fats and Oils Low in Saturated and Trans Fats; 2.8 Coconut Oil Health and Food Uses; 2.9 Palm and Palm Kernel Oils; 2.10 Modification and Food Use of Palm and Palm Kernel Oil; 2.11 Composition, Properties Food Uses and Nutritional Properties of Commodity Vegetable Oils; 2.11.1 Soybean Oil; 2.11.2 Cottonseed Oil; 2.11.3 Corn oil; 2.11.4 Sunflower Oil; 2.11.5 Canola Oil (Edible Rapeseed); 2.12 Animal Fats; 2.12.1 Butter, Lard, and Tallow; 2.13 Modification of Fats and Oils for Healthy Food Use
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2.14 Minimal Refining/Processing for Increased Health/Nutrition2.15 Effects of Processing on Oil Quality; 2.16 Gourmet and Health Promoting Oils; 2.17 Health and Nutrition of Fats and Oils; 2.18 Sustainability; References; 3 - Animal Fat Composition and Modification; 3.1 Introduction; 3.2 Classification of Lipids; 3.3 Fatty Acids; 3.4 Trans Fatty Acids; 3.5 Position Preference; 3.6 Names and Symbols of Fatty Acids; 3.7 Types of Omega Fatty Acids; 3.7.1 Omega-3 Fatty Acids; 3.7.2 Omega-6 Fatty Acids; 3.7.2 Omega-9 Fatty Acids; 3.8 Conjugated Linoleic Acids; 3.9 Analytic Procedures
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3.10 Fatty Acid Composition Comparison by Species3.11 Modifications to Change Fatty Acid Composition in Meat Animals; 3.12 Conclusions; References; 4 - Specialty Oils: Functional and Nutraceutical Properties; 4.1 Introduction; 4.2 Functional Components of Specialty Oils; 4.2.1 Omega-3 Fatty Acids; 4.2.2 Oleic Acid; 4.2.3 Gamma-Linolenic Acid; 4.2.4 Conjugated Linoleic Acid; 4.2.5 Palmitoleic Acid; 4.2.6 Phospholipids; 4.2.7 Sterols and Stanols; 4.2.8 Tocopherols and Tocotrienols; 4.2.9 Squalene; 4.2.10 Sphingolipids; 4.3 Processing of Specialty Oils and Their Properties
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4.3.1 Mechanical Pressing
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English
Additional Edition:
ISBN 1-78242-247-1
Language:
English
