Fatty Acids in Foods and Their Health Implications, Second Edition,

Fatty acid classification and nomenclature; chemical and physical properties of fatty acids; application of gas-liquid chromatography to lipid separation and analysis - qualitative and quantitative analysis; isotopic methods for assessing lipid metabolism - a tutorial; fatty acids in meats and meat products; fatty acids in milk and dairy products; fatty acids in poultry and egg products; fatty acids in fish and shellfish; fatty acids in vegetables and vegetable products; fatty acids in oilseeds (vegetable oils); fatty acids in fruits and fruit products; fatty acids in food cereal grains and grain products; fatty acid content of convenience foods; fatty acid isomers in foods; genetic alteration of food fats and oils; fat-based fat substitutes; commercial applications of fatty acid derivatives in foods; effects of processing and storage on fatty acids in edible oils; factors affecting stability and nutritive value of fatty acids - culinary practices; antioxidants in dietary lipids; absorption and transport of dietary lipid; effects of dietary fatty acids on lipid metabolism; interaction of dietary fatty acids, carbohydrates and lipids on carbohydrate metabolism; dietary fatty acids and minerals; reappraisal of the essential fatty acids; fatty acids and membrane function; dietary fatty acids and eicosanoids; fatty acid regulation of gene expression and fat cell differentiation; fatty acids, lipids, and cellular signalling; biological effects of palm oil in humans.