Processing and Nutrition of Fats and Oils
Erschienen am 14. August 2013
276 Seiten
978-1-118-52879-2 (ISBN)
Beschreibung
Processing and Nutrition of Fats and Oils reviewscurrent and new practices of fats and oils production. The bookexamines the different aspects of fats and oils processing, how thenutritional properties are affected, and how fats interact withother components and nutrients in food products. Coverage includescurrent trends in the consumption of edible fats and oils;properties of fats, oils and bioactive lipids; techniques toprocess and modify edible oils; nutritional aspects of lipids; andregulatory aspects, labeling and certifications of fats and oils infoods.
Weitere Details
Weitere Ausgaben
Andere Ausgaben
Ernesto M. Hernandez | Afaf Kamal-Eldin
Processing and Nutrition of Fats and Oils
Buch
10/2013
Wiley
220,50 €
Versand in 10-20 Tagen
Software
08/2013
Wiley
214,20 €
Keine Lieferinformation verfügbar
Personen
Ernesto M. Hernandez, Ph.D. is Director of Process Development at Omega Protein, Inc., Houston, TX and is responsible for research and development of the food division. Previously, he served as Head, Fats and Oils Program, Food Protein Research and Development Center, Texas A&M University, College Station, TX.
Afaf Kamal-Eldin, Ph.D. is Professor at United Arab Emirates University, Department of Food Science.
Inhalt
- Cover
- Title Page
- Copyright Page
- Titles in the IFT Press series
- Contents
- 1 Current trends in the consumption of fats and foods
- 1.1 INTRODUCTION
- 1.2 PRODUCTION TRENDS OF FATS AND OILS
- 1.3 FAT CONSUMPTION TRENDS
- 1.4 FATS AND NUTRIENTS
- 1.5 DIETARY FAT INTAKE TRENDS
- 1.6 TRENDS IN HEALTHY FATS AND FOODS
- 1.7 FUTURE TRENDS
- REFERENCES
- 2. Chemical and physical properties of lipids
- 2.1 INTRODUCTION
- 2.2 CLASSIFICATION OF LIPIDS
- 2.3 LIPID CLASS CHARACTERISTICS
- 2.3.1 Fatty acyls (FA)
- 2.3.2 Glycerolipids (GL)
- 2.3.3 Glycerophospholipids (GP)
- 2.3.4 Sphingolipids (SP)
- 2.3.5 Sterol lipids (ST)
- 2.3.6 Prenol lipids (PR)
- 2.3.7 Saccharolipids (SL)
- 2.3.8 Polyketides (PK)
- 2.4 CHEMICAL PROPERTIES OF LIPIDS
- 2.5 PHYSICAL PROPERTIES OF LIPIDS
- REFERENCES
- 3. Biochemical and bioactive properties of fats and oils
- 3.1 INTRODUCTION
- 3.2 COMPOSITION AND PROPERTIES OF EDIBLE FATS AND OILS
- 3.3 FATTY ACID METABOLISM AND UTILIZATION
- 3.3.1 Digestion, absorption, and transport
- 3.3.2 Synthesis and oxidation of fatty acids and triacylglycerols
- 3.3.3 Fatty acid desaturation and elongation
- 3.3.4 Polyunsaturated fatty acids and synthesis of eicosanoids
- 3.4 HEALTH EFFECTS OF COMMON FATTY ACIDS
- 3.4.1 Obesity and diabetes
- 3.4.2 Cardiovascular disease
- 3.4.3 Cancer
- 3.5 SPECIAL DIETARY FATTY ACIDS AND THEIR HEALTH EFFECTS
- 3.5.1 Omega-3 fatty acids (LnA, EPA, and DHA)
- 3.5.2 Conjugated linoleic acids (CLA)
- 3.5.3 ?-Linolenic acid (GLA)
- 3.6 MINOR COMPONENTS OF FATS AND OILS
- 3.6.1 Cholesterol and phytosterols
- 3.6.2 Tocopherols and tocotrienols
- 3.6.3 Vitamin A and carotenoids
- 3.6.4 Other lipid-soluble compounds
- REFERENCES
- 4. Nutraceutical and functional properties of specialty lipids
- 4.1 INTRODUCTION
- 4.2 SPECIALTY OILS AND FATTY ACIDS AND THEIR NUTRACEUTICAL APPLICATIONS
- 4.2.1 High oleic acid oils
- 4.2.2 Erucic acid
- 4.2.3 Omega-3 fatty acids (ALA, EPA, and DHA)
- 4.2.4 ?-Linolenic acid (GLA)
- 4.2.5 Conjugated linoleic acids (CLA)
- 4.2.6 Lauric acid and medium chain fatty acids
- 4.2.7 Conjugated linolenic acids (CLnA)
- 4.2.8 Palmitoleic acid
- 4.3 FRACTIONATED LIPIDS AND COCOA BUTTER SUBSTITUTES
- 4.4 STRUCTURED TRIACYLGLYCEROLS
- 4.5 STRUCTURED LIPIDS AND PHOSPHOLIPIDS
- 4.6 LOW CALORIE FAT AND OIL SUBSTITUTES
- 4.7 PLANT STEROL AND STANOL PREPARATIONS
- 4.8 LIPID-SOLUBLE VITAMINS
- 4.9 OTHER SPECIALTY LIPIDS IN FATS AND OILS
- REFERENCES
- 5 Current processing techniques for fats and oils
- 5.1 INTRODUCTION
- 5.2 PRODUCTION OF EDIBLE OILS
- 5.2.1 Solvent extraction
- 5.2.2 Pressing
- 5.2.3 Chemical reactions in triglycerides
- 5.3 PROCESSING OF VEGETABLE OILS
- 5.3.1 Degumming
- 5.3.2 Caustic refining
- 5.3.3 Bleaching of edible oils
- 5.3.4 Deodorization of vegetable oils
- 5.3.5 Physical refining
- 5.3.6 Fractionation
- 5.3.7 Hydrogenation
- 5.4 TYPES OF OIL PRODUCTS
- 5.4.1 Specifications for fat and oil products
- 5.4.2 Liquid oils
- 5.4.3 Solid fats
- REFERENCES
- 6 Processing of oils for functional and nutritional applications
- 6.1 INTRODUCTION
- 6.2 EXTRACTION OF BIOACTIVE LIPIDS
- 6.2.1 Supercritical extraction
- 6.3 CONCENTRATION OF BIOACTIVE LIPIDS
- 6.3.1 Short-path distillation
- 6.3.2 Supercritical fractionation
- 6.3.3 Urea crystallization
- 6.3.4 Chromatography
- 6.4 MICROENCAPSULATION, EMULSIONS, AND NANOPARTICLES
- 6.4.1 Emulsions
- 6.4.2 Microencapsulation
- 6.4.3 Nanoparticles
- 6.5 STABILIZATION OF BIOACTIVE LIPIDS
- 6.5.1 Stable lipid blends
- REFERENCES
- 7 Modified oils-synthesis and applications of structured lipids and phospholipids
- 7.1 INTRODUCTION
- 7.2 INTERESTERIFICATION
- 7.2.1 Chemical interesterification
- 7.2.2 Enzymatic interesterification
- 7.3 STRUCTURED LIPIDS
- 7.4 STRUCTURED PHOSPHOLIPIDS
- 7.5 CRYSTALLIZATION
- 7.6 CONCLUSIONS
- REFERENCES
- 8 New developments in micronutrients and lipids
- 8.1 INTRODUCTION
- 8.2 MICRONUTRIENTS
- 8.3 LIPIDS AS MICRONUTRIENTS
- 8.4 MICRONUTRIENTS AND METABOLIC OXIDATION
- 8.4.1 Metabolic oxidation reactions
- 8.4.2 Antioxidants and disease prevention
- REFERENCES
- 9 Role of antioxidants in the human diet and effects of food processing
- 9.1 INTRODUCTION
- 9.2 BASIC CHEMISTRY OF OXIDATION REACTIONS IN FOODS
- 9.2.1 Oxidation of food lipids
- 9.2.2 Oxidation of proteins, peptides, and amino acids
- 9.2.3 Inhibition of oxidation reactions by antioxidants
- 9.3 GENERATION OF FREE RADICALS AND REACTIVE OXYGEN SPECIES DURING FOOD PROCESSING AND STORAGE
- 9.3.1 Cereal products
- 9.3.2 Milk products
- 9.3.3 Warmed-over flavor in meat
- 9.4 ANTIOXIDANT CHANGES AND ROLES DURING FOOD PROCESSING
- 9.4.1 Role of antioxidants in the human diet
- REFERENCES
- 10 Nutrigenomics and lipids in the human diet
- 10.1 INTRODUCTION
- 10.2 EFFECTS OF DIETARY LIPIDS ON GENE TRANSCRIPTION
- 10.2.1 Peroxisome proliferator-activated receptors (PPARs)
- 10.2.2 Sterol regulatory element binding proteins (SREBPs)
- 10.2.3 Liver X receptors (LXRs)
- 10.2.4 Farnesoid X receptor (FXR)
- 10.2.5 Pregnane X receptor (PXR)
- 10.2.6 Toll-like receptors (TLR)
- 10.3 NUTRIGENOMICS AND OBESITY
- 10.4 CONCLUSIONS
- REFERENCES
- 11 Role of lipids and essential fatty acids in the infant diet
- 11.1 INTRODUCTION
- 11.2 NUTRITION REQUIREMENTS FOR INFANTS
- 11.3 LIPIDS IN INFANT DEVELOPMENT
- 11.4 ESSENTIAL FATTY ACIDS IN THE INFANT DIET
- 11.5 ESSENTIAL FATTY ACIDS IN COGNITIVE AND VISUAL DEVELOPMENT
- 11.6 OTHER LIPIDS IN INFANT DEVELOPMENT
- 11.7 CONCLUSIONS
- REFERENCES
- 12 Formulation of foods with bioactive and functional lipids
- 12.1 INTRODUCTION
- 12.2 PLANT STEROLS AND STANOLS
- 12.3 DIACYLGLYCEROLS
- 12.4 OMEGA-3 FATTY ACIDS
- 12.5 CONJUGATED LINOLEIC ACID
- 12.6 LORENZO'S OIL
- 12.7 LIPID-SOLUBLE VITAMINS
- 12.8 COENZYME Q10
- 12.9 CONCLUSIONS
- REFERENCES
- 13 Cosmetic and pharmaceutical properties of fats and oils
- 13.1 INTRODUCTION
- 13.2 BIOACTIVE LIPIDS AND HEALTH
- 13.3 LIPIDS IN DRUG DELIVERY
- 13.3.1 Lipids in transdermal applications
- 13.3.2 Oral and parenteral drug delivery
- 13.4 LIPIDS IN COSMETIC APPLICATIONS
- 13.5 QUALITY OF LIPIDS IN PHARMACEUTICAL AND COSMETIC APPLICATIONS
- 13.5.1 Specifications for oil quality
- REFERENCES
- 14 Labeling and health claims of fats and oils in foods
- 14.1 INTRODUCTION
- 14.2 FOOD LABELING
- 14.3 HEALTH AND NUTRITION CLAIMS IN FOOD LABELING
- 14.3.1 Labeling of fats and cholesterol in foods
- 14.3.2 Health claims in food labeling
- 14.4 HEALTH AND NUTRITION CLAIMS IN COUNTRIES OTHER THAN THE UNITED STATES
- 14.5 CONCLUSIONS AND FUTURE TRENDS
- REFERENCES
- Index
