Food Lipids

Providing a comprehensive introduction to the nature, properties, processing performance and health-related concerns and benefits of food lipids, this book combines the chemistry and physicochemical properties of food lipids with processing and health-related aspects. It presents a straightforward discussion of the nature and importance of lipids in our diet. The book covers the latest information on conjuged linoleic acid (CLA) and also trans-fatty acids and omega 3 fatty acids. Clear definitions are provided as are important historical landmarks in the development of lipid chemistry and biochemistry. A comparison of dietary recommendations for lipid intake includes the US, Europe and Canada.