Handbook of Functional LipidsCasimir C. Akoh Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation b |
Contents
Chapter 2 Microbial Production of 947Linolenic Acid | 19 |
Purification and Functionality | 47 |
Chapter 4 Purification of Free Fatty Acids via Urea Inclusion Compounds | 77 |
Chapter 5 Solvent Extraction to Obtain Edible Oil Products | 89 |
Lipids for Food Functionality | 133 |
Chapter 6 Physical Properties of Fats and Oils | 135 |
The Functional Role of Lipids in Food Emulsions | 163 |
Chapter 8 MediumChain Triglycerides | 177 |
Chapter 14 Nutraceuticals Aging and Food Oxidation | 325 |
Metabolism and Physiological Functions | 351 |
Human Studies | 363 |
A Way to Correct Low Intakes of EPA and DHA | 389 |
Chapter 18 Phytosterols and Human Health | 403 |
Chapter 19 Clinical Studies with Structured Triacylglycerols | 419 |
Role of Biotechnology and Market Potential for Functional Lipids | 435 |
Chapter 20 Enzymatic Modification of Lipids for Functional Foods and Nutraceuticals | 437 |
Chapter 9 Frying Lipids | 185 |
Chapter 10 Trans Fatty Acids and TransFree Lipids | 203 |
Chapter 11 Clinical Benefits of a Structured Lipid BetapolTM in Infant Formula | 261 |
Chapter 12 Cocoa Butter Cocoa Butter Equivalents and Cocoa Butter Substitutes | 279 |
Lipids with Health and Nutritional Functionality | 309 |
Chapter 13 Marine Lipids and Omega3 Fatty Acids | 311 |
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Common terms and phrases
absorption activity addition amounts animal antioxidant applications body cancer cells chemical cholesterol cocoa butter compared composition compounds concentration conjugated linoleic acid consumed containing continued crystallization decrease diet dietary disease droplets effect emulsions energy esters et al extraction Figure fish formation formula fraction frying functional functional foods glucose heat higher human hydrogenated important improved increased industry infants intake isomers Italy levels lipase lipid lower margarines materials melting mixture molecules natural Nutr nutritional Oil Chem omega-3 organism oxidation oxygen palmitic acid phase physical phytosterols plant position present properties PUFA radicals rats reaction reduced refining reported saturated showed solvent sources soybean specific stability structured structured lipid studies subjects supplements Table TAGs temperature trans fatty acids triacylglycerols triglycerides United various vegetable oils
Popular passages
Page 6 - A dietary supplement is a product (other than tobacco) that is intended to supplement the diet that bears or contains one or more of the following dietary ingredients: a vitamin. a mineral. an herb or other botanical. an amino acid. a dietary substance for use by man to supplement the diet by increasing the total daily intake. or a concentrate. metabolite. constituent. extract. or combinations of these ingredients.
Page 6 - Such dosages are capsules, pastilles, tablets, pills and other similar forms, sachets of powder, ampoules of liquids, drop dispensing bottles, and other similar forms of liquids and powders designed to be taken in measured small unit quantities.