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Dietary Lipids: Nutritional and Technological Aspects de Críspulo Gallegos-Montes

Dietary Lipids: Nutritional and Technological Aspects: Advances in Food and Nutrition Research, cartea 105

Críspulo Gallegos-Montes, Victoria Ruiz Méndez
en Limba Engleză Hardback – 27 iul 2023
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.

  • Presents the latest information on dietary lipids
  • Covers lipids and their critical role in nutrition
  • Updates on mass spectrometry and clean technologies
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Specificații

ISBN-13: 9780443185908
ISBN-10: 0443185905
Pagini: 410
Dimensiuni: 152 x 229 x 27 mm
Greutate: 0.79 kg
Editura: ELSEVIER SCIENCE
Seria Advances in Food and Nutrition Research

Public țintă

Scientific researchers and Ph.D. students as well as related industries in the field of nutrition and health, in particular oils and fats.

Cuprins

Preface Críspulo Gallegos-Montes and Victoria Ruiz Méndez 1. Major dietary lipids in nutrition and health Gloria Márquez-Ruiz, Joaquín 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 Calderón and Michael Lämmerhofer 4. We are what we eat? The role of lipids in metabolic diseases Genoveva Berná, Lucía López-Bermudo, Blanca Escudero-López and Franz Martín 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 Grigaliūnaitė and Maria-Victoria Ruiz-Méndez 7. Lipid emulsions in clinical nutrition: Enteral and parenteral nutrition Brito-de la Fuente, Edmundo, Muñiz-Becerá, Sahylin and Ascanio, Gabriel 8. New alternative sources of omega-3 fish oil Mónica Venegas-Calerón and Johnathan A. Napier