Food Lipids: Sources, Health Implications, and Future Trends

Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for quality. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students, this book is sure to be a welcomed reference. Lipids are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods. However, in recent years consumers are increasingly aware of the diet-health relationship, especially the implication that some lipids exert in the development of different diseases. Review Presents the main sources of lipids, their stability, analytical methods for their control, and implications on human health From the Back Cover <i>Food Lipids: Sources, Health Implications, and Future Trends</i> presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products.<br><br>Lipids are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods. However, in recent years consumers are increasingly aware of the diet-health relationship, especially the implication that some lipids exert in the development of different diseases. Therefore, new sources of healthier lipids have recently been investigated. To this regard, there are multiple investigations carried out with new lipid sources as well as the application of new eco-friendly technologies for their extraction. However, these lipids usually have high content of unsaturated fatty acids, so oxidation processes are more important and faster in new lipid sources.<br><br>This book covers the most relevant topics of food lipids as the main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and the analytical methods for the quality determination of lipids. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students studying related topics, this book is sure to be a welcomed reference. About the Author José Manuel Lorenzo is Head of Research at the Meat Technology Centre of Galicia, Ourense, Spain. His research focuses on development of new product, processes, and food packaging. He has more than 300 publications and more than 4000 citations. He is an associate editor of the Food Research International, Journal of the Science Food and Agriculture, Food Analytical Methods, and Canadian Journal of Animal Science. Currently, he is directly involved in the: 1) Animal production; 2) Study of natural compounds as food ingredients; 3) Understanding physicochemical, biochemical, sensorial, and microbial changes during the technological processes applied to meat products; and 4) Development of new and healthier meat food products. Paulo Eduardo Sichetti Munekata is a postdoctoral researcher (Juan de la Cierva – formación scholarship) at the Meat Technology Centre of Galicia (CTC), Ourense, Spain. He has 53 publications and 573 cit