Lipid Chemistry

Contents: Preface. 1. Introduction. 2. Classification of lipids. 3. Composition of fatty acids and the distribution of cholestrol. 4. Polyunsaturated fatty acids. 5. Sterols and waxes. 6. Chemical composition of vegetable oils. 7. Extraction, cleaning and Storage of oils and fats. 8. Phenolic and enzymatic antioxidants. 9. Triacylglycerol acylhydrolases. 10. Precise analysis of lipids. 11. Crystallization of fats. 12. Emulsion and emulsifiers. 13. Cholesterol and human health. 14. Immune system and dietary fats. 15. Use of microorganisms for the production of lipids. 16. Trends in production and demand of fats and oils. 17. Fat replacers and fat substitutes. 18. Nutraceuticals. Bibliography. Index.

"Today study regarding chemistry and nutrition of lipids has become an interesting and challenging subject. The present book covers important aspects of classification and structures of lipids and their role in human health and disease. This book has been divided into 18 chapters which mainly cover role of cholesterol and polyunsaturated fatty acids in human health, immune system and dietary lipids, fat replacers/substitutes, analysis of lipids, crystallization of fats, chemical composition of vegetable oils, use of microorganisms for the production of lipids etc. This book is not only directed primarily for the students of food chemistry, food science and nutritionists but can also be ready reference for research scholars and those engaged in food research, product development and lipid biotechnology."