Dietary Lipids: Nutritional and Technological Aspects

Given the renewed interest in oils and fats that has emerged in the field of nutrition and health, this volume has tried to compile a significant part of the existing information on the major dietary lipids and their minor bioactive compounds, focusing also on the role of these lipids in metabolic diseases. On the other hand, oil processing with clean technologies is addressed and a comprehensive review of lipidomic characterization by mass spectrometry is presented. Finally, the latest advances in lipid emulsions for clinical nutrition are particularly highlighted among the applications. Dietary Lipids Lipids in Nutrition Lipid Technology INDICE: Preface Críspulo Gallegos and M. Victoria Ruiz Méndez 1. Major Dietary Lipids in Nutrition and Health Gloria Marquez 2. Minor bioactive lipids Maria Z. Tsimidou and ?. Nenadis 3. Cleaner Processing for Lipids: Supercritical Fluid Extraction and Short Path Distillation Inga Grigaliunaite and M. Victoria Ruiz Méndez 4. Nutritional Lipidomics for the Characterization of Lipids in Food Michael Lämmerhofer 5. We are what we eat? The Role of Lipids in Metabolic Disease Franz Martín Bermudo and Genoveva Berná 6. Lipid Emulsions in Clinical Nutrition: Enteral & Parenteral Nutrition Edmundo Brito-de la Fuente Sr. and Gabriel Ascanio Gazca 7. Advances in Emerging Physical Technologies to Assist Extra Virgin Olive Oil Recovery Pablo Juliano 8. Sources of Pufas: Marine Oils & Algal Oils Matthew Sprague

• ISBN: 978-0-443-18590-8
• Editorial: Academic Press
• Encuadernacion: Cartoné
• Páginas: 230
• Fecha Publicación: 01/08/2023
• Nº Volúmenes: 1
• Idioma: Inglés