ABSTRACT
Analysis ............................................................................................ 149 6.3 Examples of Application of DSC-Synchrotron XRD Coupled
Techniques ................................................................................................ 149 6.4 Future Perspectives for Applied Purposes in Food Technology .................. 156
6.4.1 Development of Foods Low in Fat, in Saturated and Trans Fatty Acids, or Both ................................................................................... 156
6.4.2 Design of Delivery Systems for Lipophilic Bioactive Compounds in Foods ........................................................................ 157
6.4.3 Understanding the Effect of Lipid Structure on the Bioavailability of Lipophilic Bioactives and Lipid Nutrients ........... 157
6.4.4 Understanding the Effect of Lipid Structure on Oxidation Rate ...... 157 References .............................................................................................................. 158
The phase transition behavior of food lipids has been widely studied due to their multifunctional properties. They are irreplaceable in giving quality, sensory, and health characteristics to food. From a technological perspective, they function as plasticizing and structuring agents. All these properties are related to the lipid chemical composition, which affects their physical properties, health characteristics, and stability, as shown in Figure 6.1.
