While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor

chapter 1|26 pages

Nutraceutical and Specialty Lipids

chapter 2|30 pages

Medium-Chain Triacylglycerols

ByYaakob B. Che Man, Marina Abdul Manaf

chapter 3|16 pages

Cereal Grain Oils

ByRoman Przybylski

chapter 4|18 pages

Fruit Seed Oils

ByLiangli Yu, John W. Parry, Kequan Zhou

chapter 5|36 pages

Minor Specialty Oils

ByFrank D. Gunstone

chapter 6|10 pages


ByFang Fang, Hang Chen, Chi-Tang Ho, Robert T. Rosen

chapter 7|16 pages

Modification and Purification of Sphingolipids and Gangliosides

ByScott Bloomer

chapter 8|6 pages

Hydroxy Fatty Acids

ByThomas A. McKeon, Charlotta Turner, Xiaohua He, Grace Chen, Jiann-Tsyh Lin

chapter 9|10 pages

Tree Nut Oils and Byproducts: Compositional Characteristics and Nutraceutical Applications

ByFereidoon Shahidi, H. Miraliakbari

chapter 10|12 pages

Gamma-Linolenic Acid (GLA)

ByYao-wen Huang and Chung-yi Huang

chapter 11|6 pages

Diacylglycerols (DAGs) and their Mode of Action

ByBrent D. Flickinger

chapter 12|14 pages

Conjugated Linoleic Acids (CLAs): Food, Nutrition, and Health

ByBruce A. Watkins, Yong Li

chapter 13|18 pages

Occurrence of Conjugated Fatty Acids in Aquatic and Terrestrial Plants and their Physiological Effects

ByBhaskar Narayan, Masashi Hosokawa, Kazuo Miyashita

chapter 14|8 pages

Marine Conjugated Polyunsaturated Fatty Acids

ByYasushi Endo, Si-Bum Park, Kenshiro Fujimoto

chapter 15|24 pages

Marine Oils: Compositional Characteristics and Health Effects

ByFereidoon Shahidi, H. Miraliakbari

chapter 16|30 pages

Single-Cell Oils as Sources of Nutraceutical and Specialty Lipids: Processing Technologies and Applications

ByS.P.J.N. Senanayake and Jaouad Fichtali

chapter 17|20 pages

Emulsions for the Delivery of Nutraceutical Lipids

ByKarlene S.T. Mootoosingh and Dérick Rousseau

chapter 19|16 pages

Modified Oils

ByFrank D. Gunstone

chapter 20|12 pages

Fat Replacers: Mimetics and Substitutes

ByBarry G. Swanson

chapter 21|24 pages

Application of Functional Lipids in Foods

ByCharlotte Jacobsen, Maike Timm-Heinrich, Nina Skall Nielsen

chapter 22|22 pages

Application of Multistep Reactions with Lipases to the Oil and Fat Industry

ByYuji Shimada, Toshihiro Nagao, Yomi Watanabe

chapter 24|48 pages

Lipid Oxidation in Specialty Oils

ByKaren Schaich

chapter 25|20 pages

Trans Fatty Acids in Specialty Lipids

ByG.R. List, R.O. Adlof, and J.W. King

chapter 27|26 pages

Plant Sterols and Steryl Esters in Functional Foods and Nutraceuticals

ByNikolaus Weber, Kumar D. Mukherjee

chapter 28|22 pages

Phospholipids/Lecithin: A Class of Nutraceutical Lipids

ByFrank T. Orthoefer and G.R. List

chapter 30|14 pages

Oilseed Medicinals: Applications in Drugs and Functional Foods*

ByRobert D. Reichert