Dietary Lipids: Nutritional and Technological Aspects

PrefaceCríspulo Gallegos-Montes and Victoria Ruiz Méndez1. Major dietary lipids in nutrition and healthGloria Márquez-Ruiz, Joaquín Velasco and Francisca Holgado2. Minor bioactive lipidsMaria Z. Tsimidou, Fani Th. Mantzouridou and Nikolaos Nenadis3. Nutritional lipidomics for the characterization of lipids in foodCarlos Calderón and Michael Lämmerhofer4. We are what we eat? The role of lipids in metabolic diseasesGenoveva Berná, Lucía López-Bermudo, Blanca Escudero-López and Franz Martín5. Innovative technologies to enhance oil recovery from olive, palm, and oilseeds and their impact on oil qualityMohamed A. Fouad M. Gaber, Amy Logan, Antonia Tamborrino, Alessandro Leone, Roberto Romaniello and Pablo Juliano6. Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO2) and short path distillationInga Grigaliunaite and Maria-Victoria Ruiz-Méndez7. Lipid emulsions in clinical nutrition: Enteral and parenteral nutritionBrito-de la Fuente, Edmundo, Muñiz-Becerá, Sahylin and Ascanio, Gabriel8. New alternative sources of omega-3 fish oilMónica Venegas-Calerón and Johnathan A. Napier