Food Technology Book from C.H.I.P.S.

Nutraceutical and Specialty Lipids and Their Coproducts
edited by Fereidoon Shahidi

Nutraceutical and Specialty Lipids and Their Coproducts presents thorough coverage of the chemistry, nutrition, and health aspects of specialty fats and oils.


  • Presents a comprehensive view of the current state of chemistry, nutrition, and health aspects of specialty fats and oils as well as their co-products
  • Addresses stability issues and their potential application and delivery in functional foods
  • Examines geriatric and other formulations of functional foods
  • Discusses novel sources of edible oils with specific characteristics, such as those of fruit seed oils, nut oils, algal oils, and medium-chain fatty acids
  • Devotes an entire chapter to centrifugal partition chromatography as a new tool for lipids purification


  1. Nutraceutical and Specialty Lipids
  2. Medium-Chain Triacylglycerols
  3. Cereal Grain Oils
  4. Fruit Seed Oils
  5. Minor Specialty Oils
  6. Sphingolipids
  7. Modification and Purification of Sphingolipids and Gangliosides
  8. Hydroxy Fatty Acids
  9. Tree Nuts, Oils, and Byproducts: Compositional Characteristics and Nutraceutical Applications
  10. Gamma-Linolenic Acid (GLA)
  11. Diacylglycerols (DAGs) and their Mode of Action
  12. Conjugated Linoleic Acids (CLAs): Food, Nutrition, and Health
  13. Occurrence of Conjugated Fatty Acids in Aquatic and Terrestrial Plants and their Physiological Effects
  14. Marine Conjugated Polyunsaturated Fatty Acids
  15. Marine Oils: Compositional Characteristics and Health Effects
  16. Single-Cell Oils as Sources of Nutraceutical and Specialty Lipids: ProcessingTechnologies and Applications
  17. Emulsions for the Delivery of Nutraceutical Lipids
  18. Lipid Emulsions for Total Parenteral Nutrition (TPN) Use and as Carriers for Lipid-Soluble Drugs
  19. Modified Oils
  20. Fat Replacers: Mimetics and Substitutes
  21. Application of Functional Lipids in Foods
  22. Application of Multistep Reactions with Lipases to the Oil and Fat Industry
  23. Structure-Related Effects on Absorption and Metabolism of Nutraceutical and Specialty Lipids
  24. Lipid Oxidation in Specialty Oils
  25. TransFatty Acids in Specialty Lipids
  26. Tocopherols and Tocotrienols as Byproducts of Edible Oil Processing; Vitamin E: A New Perspective
  27. Plant Sterols and Steryl Esters in Functional Foods and Nutraceuticals
  28. Phospholipids/Lecithin: A Class of Nutraceutical Lipids
  29. Centrifugal Partition Chromatography (CPC) as a New Tool for Preparative-Scale Purification of Lipid and Related Compounds
  30. Oilseed Medicinals: Applications in Drugs and Functional Foods


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Nutraceutical and Specialty Lipids and Their Coproducts
edited by Fereidoon Shahidi
2006 • 584 pages • $198.95 + shipping
Texas residents please add 6.75 % sales tax

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