Advances in Applied Lipid Research: v. 2

This series identifies areas over the broad field of lipid research which are of current and continuing interest, providing the reader with a range of topics in this subject area. This volume continues the examination of the area of applied lipid research with chapters covering its relationship to disease prevention and irradiation of food. There is a special chapter on trans-polyunsaturated fatty acids. The nutritional effects of trans fatty acids have received wide publicity with increasing attention to the presence of minor amounts of unusual acids in our diet. The technologist needs to be aware of both those factors during processing which modify the double bond of configuration in polyunsaturated fatty acids and of their role in health and nutrition. This volume provides an introduction for those entering the field and describes more up-to-date techniques for those already involved. Other chapters in this volume cover irradiation of food; fractionated products; and the structure and functions of triacylglycerols.
Also included is an examination of the role of antioxidants in biological systems which is recognized as a research area of importance for human health and for the prevention of disease. This series will be of interest to lipid chemists, nutritionists, biochemists, engineers, analysts and medical researchers.
 
This series identifies areas over the broad field of lipid research which are of current and continuing interest, providing the reader with a range of topics in this subject area. This volume continues the examination of the area of applied lipid research with chapters covering its relationship to disease prevention and irradiation of food. There is a special chapter on trans-polyunsaturated fatty acids. The nutritional effects of trans fatty acids have received wide publicity with increasing attention to the presence of minor amounts of unusual acids in our diet. The technologist needs to be aware of both those factors during processing which modify the double bond of configuration in polyunsaturated fatty acids and of their role in health and nutrition. This volume provides an introduction for those entering the field and describes more up-to-date techniques for those already involved. Other chapters in this volume cover irradiation of food; fractionated products; and the structure and functions of triacylglycerols.
Also included is an examination of the role of antioxidants in biological systems which is recognized as a research area of importance for human health and for the prevention of disease. This series will be of interest to lipid chemists, nutritionists, biochemists, engineers, analysts and medical researchers.