Processing and Nutrition of Fats and Oils

Name: Processing and Nutrition of Fats and Oils
Brand: Wiley-Blackwell
Price: 187.99 EUR
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Ernesto M. Hernandez Afaf Kamal-Eldin(Author)

Wiley-Blackwell (Publisher)

Published on 14. August 2013

276 pages

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978-1-118-52879-2 (ISBN)

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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

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Processing and Nutrition of Fats and Oils

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