Handbook of functional lipids

PART I Isolation, Production, and Concentration of Functional Lipids Chapter 1 Functional Lipids within the Global Functional Food and Nutraceutical Sector ...........................................................................................3 Kelley C. Fitzpatrick, N.A. Michael Eskin Chapter 2 Microbial Production of γ -Linolenic Acid ..............................................................19 Colin Ratledge Chapter 3 γ -Linolenic Acid: Purification and Functionality....................................................47 Udaya N. Wanasundara, Janitha P.D. Wanasundara Chapter 4 Purification of Free Fatty Acids via Urea Inclusion Compounds ..........................77 Douglas G. Hayes Chapter 5 Solvent Extraction to Obtain Edible Oil Products..................................................89 Phillip J. Wakelyn, Peter J. Wan PART II Lipids for Food Functionality Chapter 6 Physical Properties of Fats and Oils .....................................................................135 Amanda J. Wright, Alejandro G. Marangoni Chapter 7 Beyond Hard Spheres: The Functional Role of Lipids in Food Emulsions.................................................................................................163 John N. Coupland Chapter 8 Medium-Chain Triglycerides.................................................................................177 Jenifer Heydinger Galante, Richard R. Tenore Chapter 9 Frying Lipids .........................................................................................................185 Sérgio D. Segall, William E. Artz Chapter 10 Trans Fatty Acids and Trans -Free Lipids..............................................................203 Oi-Ming Lai, Seong-Koon Lo Chapter 11 Clinical Benefits of a Structured Lipid (Betapol) TM in Infant Formula...................................................................................................261 Marianne O'Shea, Jeanet Gerritsen, Inge Mohede Chapter 12 Cocoa Butter, Cocoa Butter Equivalents, and Cocoa Butter Substitutes ................................................................................279 Vijai K.S. Shukla PART III Lipids with Health and Nutritional Functionality Chapter 13 Marine Lipids and Omega-3 Fatty Acids..............................................................311 Robert G. Ackman Chapter 14 Nutraceuticals, Aging, and Food Oxidation..........................................................325 Jae Hwan Lee, David B. Min Chapter 15 Dietary Lipids: Metabolism and Physiological Functions....................................351 Armand B. Christophe Chapter 16 CLA in Human Nutrition and Health: Human Studies ........................................363 Yong Li, Bruce A. Watkins Chapter 17 Fortified Foods: A Way to Correct Low Intakes of EPA and DHA.....................389 Reto Muggli Chapter 18 Phytosterols and Human Health............................................................................403 Vivienne V. Yankah Chapter 19 Clinical Studies with Structured Triacylglycerols ................................................419 Trine Porsgaard PART IV Role of Biotechnology and Market Potential for Functional Lipids Chapter 20 Enzymatic Modification of Lipids for Functional Foods and Nutraceuticals .................................................................................................437 Yuji Shimada Chapter 21 Application of Structured Lipids in Emulsions ....................................................457 Hannah T. Osborn-Barnes, Casimir C. Akoh Chapter 22 Potential Market for Functional Lipids.................................................................475 Suk-Hoo Yoon Chapter 23 Structured Lipids Production.................................................................................489 Jeung-Hee Lee, Ki-Teak Lee Index......................................................................................................................513