Lipids and Edible Oils: Properties, Processing and Applications
暫譯: 脂質與食用油：特性、加工與應用

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially regarding their properties, processing and applications. Lipids and edible oils constitute an import commodity in terms of nutrition, food, trade and environmental impacts. Vegetable oils are a dietary source of lipids that constitute an essential component of a healthy diet. Over the last years, researchers have investigated lipids bioavailability, authentication as well as stability and oxidation during processing and storage, whereas the development of food and non-food applications of lipids and edible oils has attracted great interest.

The book explores lipid oxidation in foods, application of lipids as nano-carriers of food bioactive compounds, as well as their bioavailability, metabolism and nutritional genomics; structured lipids intended for infant nutrition besides food processing by-products and microalgae as a source of both lipids and edible oils. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, its refining and life cycle assesment.

Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended to food scientists, technologists, engineers and chemists working in the whole food science field.

• Thoroughly explores technological properties of lipids and edible oils
• Includes food processing by-products and microalgae as a source of lipids and edible oils
• Reviews novelties in edible oil products and processing, including refining techniques, biorefinery and value creation processing waste