Dietary Lipids: Nutritional and Technological Aspects, Volume 105 focuses on major dietary lipids and their minor bioactive compounds, also covering the role of these lipids in metabolic diseases and covering oil processing with clean technologies and lipidomic characterization by mass spectrometry. Specific chapters in this new release include Major Dietary Lipids in Nutrition and Health, Minor bioactive lipids, Cleaner Processing for Lipids: Supercritical Fluid Extraction and Short Path Distillation, Nutritional Lipidomics for the Characterization of Lipids in Food, We are what we eat? The Role of Lipids in Metabolic Disease, Lipid Emulsions in Clinical Nutrition: Enteral and Parenteral Nutrition, and much more.
1. Cover image - p. i 2. Table of Contents - p. iii 3. Series Page - p. iii 4. Copyright - p. iii 5. Contributors - p. iii 6. Preface - p. xi 7. Chapter One: Major dietary lipids in nutrition and health - p. 4 8. Chapter Two: Minor bioactive lipids - p. 58 9. Chapter Three: Nutritional lipidomics for the characterization of lipids in food - p. 101 10. Chapter Four: We are what we eat: The role of lipids in metabolic diseases - p. 173 11. Chapter Five: Innovative technologies to enhance oil recovery - p. 221 12. Chapter Six: Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO2) and short path distillation - p. 255 13. Chapter Seven: Lipid emulsions in clinical nutrition: Enteral and parenteral nutrition - p. 305 14. Chapter Eight: New alternative sources of omega-3 fish oil - p. 357
Dietary Lipids: Nutritional and Technological Aspects, Volume 105 focuses on major dietary lipids and their minor bioactive compounds, also covering the role of these lipids in metabolic diseases and covering oil processing with clean technologies and lipidomic characterization by mass spectrometry. Specific chapters in this new release include Major Dietary Lipids in Nutrition and Health, Minor bioactive lipids, Cleaner Processing for Lipids: Supercritical Fluid Extraction and Short Path Distillation, Nutritional Lipidomics for the Characterization of Lipids in Food, We are what we eat? The Role of Lipids in Metabolic Disease, Lipid Emulsions in Clinical Nutrition: Enteral and Parenteral Nutrition, and much more.
1. Cover image - p. i 2. Table of Contents - p. iii 3. Series Page - p. iii 4. Copyright - p. iii 5. Contributors - p. iii 6. Preface - p. xi 7. Chapter One: Major dietary lipids in nutrition and health - p. 4 8. Chapter Two: Minor bioactive lipids - p. 58 9. Chapter Three: Nutritional lipidomics for the characterization of lipids in food - p. 101 10. Chapter Four: We are what we eat: The role of lipids in metabolic diseases - p. 173 11. Chapter Five: Innovative technologies to enhance oil recovery - p. 221 12. Chapter Six: Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO2) and short path distillation - p. 255 13. Chapter Seven: Lipid emulsions in clinical nutrition: Enteral and parenteral nutrition - p. 305 14. Chapter Eight: New alternative sources of omega-3 fish oil - p. 357
