Chemical and Functional Properties of Food Lipids provides a concise, well-documented presentation of the current state of knowledge on the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems.

Key Features:

• Presents the latest information on biologically active lipids
• Reviews the chemical, physical, and biological properties of lipids
• Examines the effects of storage and food processing conditions on lipid and product quality
• Discusses the health-related aspects of lipids

Written by a team of international researchers and based on the available world literature, Chemical and Functional Properties of Food Lipids examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids, also covering the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis.

This volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake, thus making this a valuable reference for researchers and graduate students in food chemistry and nutrition.

Contents

1. The Role of Lipids in Food Quality
2. Lipids in Food Structures
3. Nomenclature, Structure, and Properties of Lipids
4. Rheological Properties of Lipids
5. Phospholipids
6. Cholesterol and Phytosterols
7. Fat-soluble Vitamins
8. Lipid Oxidation in Food Systems
9. Lipid Analysis
10. Role of Lipids in Nutrition
11. Plant Lipids and Oils
12. Fish Lipids
13. Milk Lipids
14. Egg Lipids
15. Modified Lipids and Fat Mimetics
16. Frying Fats
17. Lipid-Protein and Lipid-Saccharide Interaction

Index

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