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.
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Table of Contents
Preface Cr?spulo Gallegos-Montes and Victoria Ruiz M?ndez 1. Major dietary lipids in nutrition and health Gloria M?rquez-Ruiz, Joaqu?n Velasco and Francisca Holgado 2. Minor bioactive lipids Maria Z. Tsimidou, Fani Th. Mantzouridou and Nikolaos Nenadis 3. Nutritional lipidomics for the characterization of lipids in food Carlos Calder?n and Michael L?mmerhofer 4. We are what we eat? The role of lipids in metabolic diseases Genoveva Bern?, Luc?a L?pez-Bermudo, Blanca Escudero-L?pez and Franz Mart?n 5. Innovative technologies to enhance oil recovery from olive, palm, and oilseeds and their impact on oil quality Mohamed A. Fouad M. Gaber, Amy Logan, Antonia Tamborrino, Alessandro Leone, Roberto Romaniello and Pablo Juliano 6. Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO2) and short path distillation Inga Grigaliunaite and Maria-Victoria Ruiz-M?ndez 7. Lipid emulsions in clinical nutrition: Enteral and parenteral nutrition Brito-de la Fuente, Edmundo, Mu?iz-Becer?, Sahylin and Ascanio, Gabriel 8. New alternative sources of omega-3 fish oil M?nica Venegas-Caler?n and Johnathan A. Napier
