Infodoc : Sciences, Techniques et Culture

Part 1: Current Regulatory Issues
Chapter 1 Trans Fatty Acids in Foods and Their Labeling Regulations
Chapter 2 Safety, Regulatory Aspects, and Public Acceptance of Genetically Modified Lipids
Part 2: Processing and Emerging Analytical Technologies
Chapter 3 Production, Processing, and Refining of Oils
Chapter 4 Novel Hydrogenation for Low Trans Fatty Acids in Vegetable Oils
Chapter 5 Analysis of Lipids by New Hyphenated Techniques
Chapter 6 [...]

Part 1: Current Regulatory Issues
Chapter 1 Trans Fatty Acids in Foods and Their Labeling Regulations
Chapter 2 Safety, Regulatory Aspects, and Public Acceptance of Genetically Modified Lipids
Part 2: Processing and Emerging Analytical Technologies
Chapter 3 Production, Processing, and Refining of Oils
Chapter 4 Novel Hydrogenation for Low Trans Fatty Acids in Vegetable Oils
Chapter 5 Analysis of Lipids by New Hyphenated Techniques
Chapter 6 Supercritical Fluid Processing of Nutritionally Functional Lipids
Chapter 7 Short-Path Distillation for Lipid Processing
Chapter 8 Fat Crystallization Technology
Part 3: Nutrition and Biochemistry
Chapter 9 Dietary Fatty Acids and Their Influence on Blood Lipids and Lipoproteins
Chapter 10 Essential Fatty Acid Metabolism to Self-Healing Agents
Chapter 11 Dietary n-6:n-3 Fatty Acid Ratio and Health
Chapter 12 CLA Sources and Human Studies
Chapter 13 Lipids with Antioxidant Properties
Chapter 14 y-Linolenic Acids: The Health Effects
Chapter 15 Phytosterols and Phytosterol Esters
Chapter 16 The Effects of Eicosapentaenoic Acid in Various Clinical Conditions
Part 4: Enzyme and Lipid Biotechnology
Chapter 17 Lipase Reactions Applicable to Purification of Oil and Fat-Related Materials
Chapter 18 Enzymatic Synthesis of Symmetrical Triacylglycerols Containing Polyunsaturated Fatty Acids
Chapter 19 Patent Review on Lipid Technology
Chapter 20 Genetic Enhancement and Modification of Oil-Bearing Crops
Chapter 21 Genetically Engineered Oils
Part 5: Oxidation
Chapter 22 Emulsion Technologies to Produce Oxidative Stable Emulsions Containing n-3 Fatty Acids
Chapter 23 Chemistry for Oxidative Stability of Edible Oils
Part 6: Applications of Healthful Lipids
Chapter 24 Structured and Specialty Lipids
Chapter 25 Lipids in Infant Formulas and Human Milk Fat Substitutes
Chapter 26 Cocoa Butter, Cocoa Butter Equivalents, and Cocoa Butter Replacers
Chapter 27 Margarine and Baking Fats
Chapter 28 Nutritional Characteristics of Diacylglycerol Oil and Its Health Benefits
Chapter 29 Plant Stanol Ester as a Cholesterol-Lowering Ingredient of Benecol@ Foods
Chapter 30 Palm Oil, Its Fractions, and Components
Index