E-Book Overview
Foods can be considered "functional" if they contain bioactive molecules that reduce the risk of disease or act positively to promote good health. The active ingredients in these functional foods and neutraceuticals often include lipids, which are essentiial components in the diet. Frank Gunstone and his team of international contributors have produced an essential gude for those people who produce lipids and those who seek to incorporate them into appropriate food products.The first chapter in the book goes over the development of functional foods. Subsequent chapters explore carotenoids, tocopherols, phytosterols, omega-3 oils, diacylglycerols, structured lipids, sesame oil, rice bran oil and oils or preparations that contain various types of acids.
E-Book Content
Lipids for functional foods and nutraceuticals Also in the Oily Press Lipid Library: Volume 15. Lipid Analysis (third edition) Written by William W. Christie Volume 14. Confectionery Fats Handbook Written by Ralph E. Timms Volume 13. Lipids for Functional Foods and Nutraceuticals Edited by Frank D. Gunstone Volume 12. Lipid Glossary 2 Written by Frank D. Gunstone and Bengt G. Herslöf Volume 11. Lipids in Nutrition and Health: A Reappraisal Written by Michael I. Gurr Volume 10. Lipid Oxidation Written by Edwin N. Frankel Volume 9. Trans Fatty Acids in Human Nutrition Edited by Jean Louis Sébédio and William W. Christie Volume 8. Advances in Lipid Methodology – Four Edited by William W. Christie Volume 7. Advances in Lipid Methodology – Three Edited by William W. Christie Volume 6. Waxes: Chemistry, Molecular Biology And Functions Edited by Richard J. Hamilton (out of print) Volume 5. Lipids: Molecular Organization, Physical Functions and Technical Applications Written by Kåre Larsson Volume 4. Advances in Lipid Methodology – Two Edited by William W. Christie Volume 3. A Lipid Glossary (first edition) Written by Frank D. Gunstone and Bengt G. Herslöf (out of print) Volume 2. Advances in Lipid Methodology – One Edited by William W. Christie Volume 1. Gas Chromatography and Lipids: A Practical Guide Written by William W. Christie Woodhead Publishing in Food Science, Technology and Nutrition Lipids for functional foods and nutraceuticals Edited by FRANK D. GUNSTONE Professor Emeritus University of St Andrews and Honorary Research Professor Scottish Crop Research Institute Dundee, Scotland Oxford Cambridge Philadelphia New Delhi Published in association with Lipid Technology Published by Woodhead Publishing Limited, 80 High Street, Sawston, Cambridge CB22 3HJ, UK www.woodheadpublishing.com www.woodheadpublishingonline.com Woodhead Publishing, 1518 Walnut Street, Suite 1100, Philadelphia, PA 19102-3406, USA Woodhead Publishing India Private Limited, G-2, Vardaan House, 7/28 Ansari Road, Daryaganj, New Delhi – 110002, India www.woodheadpublishingindia.com First published by The Oily Press, 2003 Reprinted by Woodhead Publishing Limited, 2012 © PJ Barnes & Associates, 2003; © Woodhead Publishing Limited, 2012 The authors have asserted their moral rights This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publisher cannot assume responsibility for the validity of all materials. Neither the authors nor the publisher, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permi