Processing and Nutrition of Fats and Oils -- 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 Υ-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.