Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health, Second Edition discusses this important component of the human diet and the ways it plays an essential functional role. As with the previous edition, this book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing and innovation for health. It contains approximately 35% new content, including 5 new chapters as well as updated content in previous chapters. New content covers the health effects of fat-soluble compounds, the sustainability aspects of vegetable oil production; process engineering of fats to improve functionality and quality, and more.
This second edition also includes updated data on regulations, including nutritional profiling, signposting, taxation and advertising restrictions, and the regulatory approval of novel sources of lipids. This book will be a useful reference for those wanting to explore human nutrition and dietary lipids as well as those involved in decision-making surrounding food formulation and manufacturing.
1. 1 Introduction: the role of fats in human diet - p. 2 2. 2 Sustainable vegetable oils - p. 32 3. 3 Modification of the fatty acid composition of animal-derived foods: Does it enhance their healthiness? - p. 50 4. 4 Specialty oils. Functional and nutraceutical properties - p. 70 5. 5 Thermal stability of fats for high-temperature applications - p. 100 6. 6 Food process engineering of fats - p. 120 7. 7 The role of dietary fat in obesity - p. 136 8. 8 Effects of dietary lipid intake on diabetes - p. 150 9. 9 Effect of dietary fatty acid intake on cardiovascular disease - p. 170 10. 10 Dietary fatty acids, lipid mediators, immunity, and inflammation - p. 188 11. 11 Contaminants in food lipids - p. 218 12. 12 Regulatory issues - p. 262 13. 13 Health claims and nutrition marketing - p. 296 14. Index - p. 315
Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health, Second Edition discusses this important component of the human diet and the ways it plays an essential functional role. As with the previous edition, this book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing and innovation for health. It contains approximately 35% new content, including 5 new chapters as well as updated content in previous chapters. New content covers the health effects of fat-soluble compounds, the sustainability aspects of vegetable oil production; process engineering of fats to improve functionality and quality, and more.
This second edition also includes updated data on regulations, including nutritional profiling, signposting, taxation and advertising restrictions, and the regulatory approval of novel sources of lipids. This book will be a useful reference for those wanting to explore human nutrition and dietary lipids as well as those involved in decision-making surrounding food formulation and manufacturing.
1. 1 Introduction: the role of fats in human diet - p. 2 2. 2 Sustainable vegetable oils - p. 32 3. 3 Modification of the fatty acid composition of animal-derived foods: Does it enhance their healthiness? - p. 50 4. 4 Specialty oils. Functional and nutraceutical properties - p. 70 5. 5 Thermal stability of fats for high-temperature applications - p. 100 6. 6 Food process engineering of fats - p. 120 7. 7 The role of dietary fat in obesity - p. 136 8. 8 Effects of dietary lipid intake on diabetes - p. 150 9. 9 Effect of dietary fatty acid intake on cardiovascular disease - p. 170 10. 10 Dietary fatty acids, lipid mediators, immunity, and inflammation - p. 188 11. 11 Contaminants in food lipids - p. 218 12. 12 Regulatory issues - p. 262 13. 13 Health claims and nutrition marketing - p. 296 14. Index - p. 315
