TY  - BOOK
AU  - Diaz,Sara Diana Garduno
TI  - Food Lipids: Chemistry, Nutrition and Biotechnology
SN  - 9781773618050
AV  - QP751 .F663 2019
PY  - 2019///
CY  - Ashland
PB  - Delve Publishing
KW  - Lipids in human nutrition
KW  - Lipids
KW  - Biotechnology
KW  - Metabolism
KW  - Electronic Books
N1  - 11.9. Coconuts And Coconut Oil; 2; Cover; Half Title Page; Title Page; Copyright Page; About the Author; Table of Contents; List of Figures; List of Tables; Preface; Summary; Introduction; Part I: Chemistry; Chapter 1 Structure of lipids; Chapter 2 Food Lipids in Comparison to Other Lipids; 2.1. Fatty Acids; 2.2. Acylglycerols; 2.3. Esters; 2.4. Isoprenoids; 2.5. Carotenoids; 2.6. Lipoproteins; 2.7. Sterols; 2.8. Vitamin A; 2.9. Vitamin D; 2.10 Vitamin E; 2.11. Vitamin K; Chapter 3 Classification of Lipids; Chapter 4 Lipid Biosynthesis; 4.1. Biosynthesis of Fatty Acids and Eicosanoids; 4.2. Malonyl-CoA is Formed From Acetyl-CoA and Bicarbonate4.3. The Biosynthesis of Fatty Acids Proceeds by a Distinctive Pathway; 4.4. The Fatty Acid Synthase Complex Has Seven Different Active Sites; 4.5 Fatty Acid Synthase Receives The Acetyl and Malonyl Groups Before the Condensation; 4.6. Condensation; 4.7. Reduction of the Carbonyl Group; 4.8. Dehydration; 4.9. Reduction of the Double Bond; Chapter 5 Chemical Reactions of Food Lipids; 5.1. Oxidation; 5.2. Chemical Reactions of Oil During Deep-Fat Frying; 5.3. Hydrolysis of Oil; 5.4. Oxidation of Oil; 5.5. Polymerization of Oil; 5.6. Flavor Quality of Frying Oil and Fried Foods During Deep-Fat Frying5.7. Factors Affecting the Quality of Oil During Deep-Fat Frying; 5.8. Replenishment of Fresh Oil; 5.9. Frying Time and Temperature; 5.10. Quality of Frying Oil; 5.11. Compositions of Foods; 5.12. Types of Fryer; 5.13. Antioxidants; 5.14. Lipid Oxidation Mechanisms; 5.15. Oxidation of Sterols and Fat-Soluble Vitamins; 5.16. Health And Nutritional Implications of Lipid Oxidation; 5.17. Interaction of Lipid Oxidation Products With Food; 5.18. Prooxidants; 5.19. Antioxidants; 5.20. Hydrogenation; 5.21. Saponification; 5.22. Remodeling Reactions With Membrane Phospholipids5.23. Enzymatic Synthesis of Structured Triacylglycerols (sTAG); 5.24. Oil Processing; 5.25. Frying Fat Deterioration; Chapter 6 Naturally Occurring Vs. Synthetic Food Lipids; 6.1. Structured Lipids For Food and Nutraceutical Applications; 6.2. Fat Substitutes; Part II: Nutrition; Chapter 7 Macronutrients; Chapter 8 Types of Food Lipids; 8.1. Saturated Fatty Acids; 8.2. Mono Unsaturated Fatty Acids; 8.3. Poly Unsaturated Fatty Acids; 8.4. Trans Fats; Chapter 9 Dietary Recommendations For Fats; 9.1. Total Fat; 9.2. Saturated Fatty Acids; 9.3. Trans Fatty Acids9.4. Monounsaturated Fatty Acids; 9.5. Polyunsaturated Fatty Acids; 9.6. Cholesterol; Chapter 10 High-Fat Diets; 10.1. Storage "Efficiency"; 10.2. Is Less Food Consumed When Eating A High-Fat Diet?; 10.3. So What Do They Mean By High-Fat Diet?; 10.4. Brain Benefits; 10.5. Hormones; 10.6. Fat Soluble Vitamins; 10.7. The Type of Fat Matters; 10.8. Is It Healthy, Is It Safe?; Chapter 11 Sources of Food Lipids; 11.1. Avocados; 11.2. Cheese; 11.3. Dark Chocolate; 11.4. Whole Eggs; 11.5. Fatty Fish; 11.6. Nuts; 11.7. Chia Seeds; 11.8. Extra Virgin Olive Oil; 2; b
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