Food Lipids: Chemistry, Nutrition, and Biotechnology

Food Lipids: Chemistry, Nutrition, and Biotechnology

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Fourth Edition

Casimir C. Akoh

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Book Details
 1048 p
 File Size 
 12,228 KB
 File Type
 PDF format
 978-1-4987-4485-0 (Hardback)   
 2017 by Taylor & Francis Group, LLC 

Casimir C. Akoh, a certied food scientist (2013), is a distinguished research professor of food
science and technology and an adjunct professor of foods and nutrition at the University of
Georgia, Athens. He is coeditor of the book Carbohydrates as Fat Substitutes (Marcel Dekker,
Inc.); coeditor of Healthful Lipids (AOCS Press); editor of Handbook of Functional Lipids
(CRC Press); coeditor of Food Lipids (rst, second, and third editions); coeditor of Palm Oil:
Production, Processing, Characterization, and Uses (AOCS Press); author or coauthor of more
than 254 referenced SCI publications and more than 40 book chapters; and holder of three U.S.
patents. He has made over 275 presentations and given more than 160 invited presentations at
national and international conferences.
He is a fellow/WABAB Academician of the International Society of Biocatalysis and Agricultural
Biotechnology (2015) and a fellow of the Institute of Food Technologists (2005), American Oil
Chemists’ Society (2006), the American Chemical Society (2006), a member of the International
Society of Biocatalysis and Agricultural Biotechnology, and the Phi Tau Sigma Honorary Society
(Honor Society for Food Science). He is currently an associate editor of the Journal of the American
Oil Chemists’ Society and the Journal of Food Science, serves on the editorial boards of the
European Journal of Lipid Research and Technology, the Journal of Biocatalysis and Agricultural
Biotechnology, and the Annual Reviews of Food Science and Technology.
He is a highly cited scientist in agricultural science and has received numerous national and
international professional awards for his work on lipids, including the 1996 International Life
Sciences Institute of North America Future Leader Award, the 1998 IFT Samuel Cate Prescott
Award, 1999 Creative Research Medal Award, 2000 Gamma Sigma Delta Distinguished Senior
Faculty Research Award, the 2003 D.W. Brooks Award, the 2004 AOCS Stephen S. Chang Award,
the 2004 Distinguished Research Professor, the 2008 IFT Stephen S. Chang Award, the 2008 IFT
Research and Development Award, the 2009 AOCS Biotechnology Division Lifetime Achievement
Award, the 2012 IFT Nicholas Appert Award, the 2012 AOCS Supelco/Nicholas Pelick Research
Award, and the 2015 University of Nigeria, Nsukka, Alumni Achievement Award.
He received his PhD (1988) in food science from Washington State University, Pullman.
He holds MS and BS in biochemistry from Washington State University and the University of
Nigeria, Nsukka, respectively.

The rst edition of Food Lipids was published in 1998 and the second edition in 2002 by
Marcel Dekker, Inc. Taylor & Francis Group, LLC, acquired Marcel Dekker and the rights to publish
the third and subsequent editions. I rmly believe that this book has provided those involved
in lipid research and instruction with a valuable resource for materials and information. On behalf
of my late former coeditor, Professor David B. Min, I thank all those who bought the previous editions
and hope that you will nd the fourth edition equally or more interesting and helpful. Before
describing the content of the current edition, I would like to pay tribute to Professor Min, who
worked very hard with me in seeing to the successful recruitment of potential authors and the publication
of the previous editions. I miss him dearly and dedicate this fourth edition to his memory
and his contributions to our knowledge on lipids, especially, lipid oxidation.
Taylor & Francis Group and I felt the need to update the information in the third edition and
include more recent topics of interest to the readers and users of this text/reference book. We continue
to believe, based on the sales of the previous editions and the comments of instructors and
those who purchased and used the book, that this textbook is and will continue to be suitable
for teaching food lipids, nutritional aspects of lipids, and lipid chemistry/biotechnology courses to
food science and nutrition majors. The aim of the rst, second, third, and fourth editions remains
unchanged: to provide a modern, easy-to-read textbook for students and instructors and a reference
book for professionals and practitioners with an interest in lipids. The book is also suitable
for upper-level undergraduate, graduate, and postgraduate instruction. Scientists and professionals,
who have left the university and are engaged in research and development in the industry, government,
regulatory, or academics will nd this book a useful reference. In this edition, I have deleted
some chapters and renamed some chapters and/or had new authors rewrite some of the old chapters
with updated references and added many new chapters to reect current knowledge and interests.
In other words, the new edition represents a substantial change from the previous editions. Section
I increased from seven to nine chapters and Section II from three to seven, Section III decreased
from eight to ve, Section IV still has nine chapters but some are new, and Section V increased from
ve to seven. A great effort was made to recruit and select contributors who are internationally recognized experts. 
I thank the new authors and the prior authors who updated their chapters for their
exceptional attention to detail and timely submission of their manuscripts.
Overall, there are 37 chapters in the fourth edition, and the text has been updated with new and
available information. Again, some chapters were removed and new ones added. The new additions
or modications are Chapters 2, 6, 8 through 11, 13 through 17, 20, 22 through 24, 26, 28 through
32, 36, and 37. It is almost impossible to cover all aspects of lipids. I feel that with the added chapters,
the book covered most topics that are of interest to our readers. The book is divided into ve
main sections: chemistry and properties, processing and food applications, oxidation and antioxidants,
nutrition, and biotechnology and biochemistry.
I remain grateful to the readers and users of the previous editions and sincerely hope that the
much improved and updated fourth edition will meet your satisfaction. Comments on this edition
are welcomed. Based on the comments of readers and reviewers of the past editions, I hope that
the current edition is an improvement with new chapters and new ways of studying and utilizing
lipids to benet our profession and consumers. I apologize in advance for any errors and urge you to
contact me or the publisher if you nd mistakes or have suggestions to improve the readability and
comprehension of this text.
Special thanks go to our readers and to the editorial staff at Taylor & Francis Group, LLC, for
their expertise, suggestions, and completing the publication on time.
Casimir C. Akoh

Table of Contents
Editor .......................................xi
Contributors .......... xiii
Section I chemistry and Properties
Chapter 1 Nomenclature and Classication of Lipids .............3
Sean Francis O’Keefe and Paul J. Sarnoski
Chapter 2 Chemistry and Properties of Lipids and Phospholipids ........37
Bianca Pérez, Jingbo Li, and Zheng Guo
Chapter 3 Lipid-Based Emulsions and Emulsiers ......... 73
David Julian McClements
Chapter 4 Chemistry of Waxes and Sterols ....... 109
Edward J. Parish and Wendell S. Grainger
Chapter 5 Extraction and Analysis of Lipids ....................... 131
Fereidoon Shahidi, P. Ambigaipalan, and P.K.J.P.D. Wanasundara
Chapter 6 Analysis of Fatty Acid Positional Distribution in Triacylglycerols ....... 167
Yomi Watanabe and Kazuaki Yoshinaga
Chapter 7 Methods for Trans Fatty Acid Analysis .............. 185
Magdi M. Mossoba, Cynthia T. Srigley, Richard E. McDonald,
HormozAzizian, and John K.G. Kramer
Chapter 8 Physical Characterization of Fats and Oils ............... 219
Fernanda Peyronel, Edmund D. Co, and Alejandro G. Marangoni
Chapter 9 Frying Oil Chemistry ............... 261
Felix Aladedunye, Usha Thiyam-Hollander, and N.A. Michael Eskin
Section II Processing and Food Applications
Chapter 10 Processing and Modication Technologies for Edible Oils and Fats .......297
Selma Türkay and Nee ahin-Yeilçubuk
Chapter 11 Crystallization Behavior of Fats: Effects of Processing Conditions ......... 327
Ashwini Wagh and Silvana Martini
Chapter 12 Chemical Interesterication of Food Lipids: Theory and Practice ....... 349
Dérick Rousseau, Saeed M. Ghazani, and Alejandro G. Marangoni
Chapter 13 Enzymatic Purication and Enrichment of Polyunsaturated Fatty Acids
andConjugated Linoleic Acid Isomers ......... 381
Yuji Shimada and Toshihiro Nagao
Chapter 14 Microbial Lipid Production ..........403
Aye Saygün, Nee ahin-Yeilçubuk, 
Necla Aran, Yong-Ro Kim, and Suk-Hoo Yoon
Chapter 15 Food Applications of Lipids .......... 421
N.A. Michael Eskin and Gary R. List
Chapter 16 Encapsulation Technologies for Lipids ........... 453
Nee ahin-Yeilçubuk and Casimir C. Akoh
Section III oxidation and Antioxidants
Chapter 17 Rethinking Lipid Oxidation ............ 479
Karen M. Schaich
Chapter 18 Polyunsaturated Lipid Oxidation in Aqueous Systems ..........499
Kazuo Miyashita
Chapter 19 Methods for Measuring Oxidative Rancidity in Fats and Oils .. 519
Fereidoon Shahidi, Jiankang Wang, and Udaya N. Wanasundara
Chapter 20 Antioxidants and Their Mechanisms of Action ..... 543
Ryan J. Elias and Eric A. Decker
Chapter 21 Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation ... 567
Eunok Choe
Section IV nutrition
Chapter 22 Digestion, Absorption, and Metabolism of Lipids ...... 591
Charlotte Lauridsen
Chapter 23 Omega-3 Polyunsaturated Fatty Acids and Health ........603
Michelle A. Briggs, Kate J. Bowen, and Penny M. Kris-Etherton
Chapter 24 Dietary Fatty Acids, Lipid Mediators, Immunity, and Inammation ..... 627
Philip C. Calder
Chapter 25 Dietary Fats and Coronary Heart Disease ........ 639
Ronald P. Mensink and Jogchum Plat
Chapter 26 Conjugated Linoleic Acid .......... 667
Sun Jin Hur and Yeonhwa Park
Chapter 27 Dietary Fats and Obesity ................689
Dorothy B. Hausman and Barbara Mullen Grossman
Chapter 28 Inuence of Dietary Fat on the Development of Cancer ......... 727
Howard Perry Glauert
Chapter 29 Brain Lipids in Health and Disease............ 747
Jessica H. Hall and John L. Harwood
Chapter 30 Biotechnologically Enriched Cereals with PUFAs in 
Ruminant andChickenNutrition ......... 765
Milan ertík, Tatiana Klempová, Dušan Jal, Zora Váradyová,
and Slavomír Marcinák
Section V Biotechnology and Biochemistry
Chapter 31 Lipid Biotechnology and Biochemistry...... 781
Sampson Anankanbil, Fan Suo, Peter Ruhdal Jensen, and Zheng Guo
Chapter 32 Enzyme-Catalyzed Production of Lipid-Based Esters for the Food Industry:
Emerging Processes and Technologies .........825
Ran Ye
Chapter 33 Microbial Lipases ....... 853
Oi-Ming Lai, Eng-Tong Phuah, Yee-Ying Lee, Casimir C. Akoh,
and John D. Weete
Chapter 34 Enzymatic Interesterication ..........899
Wendy M. Willis, Saeed M. Ghazani, and Alejandro G. Marangoni
Chapter 35 Structured Lipids ........ 941
Casimir C. Akoh and Byung Hee Kim
Chapter 36 Production of Edible Oils through Metabolic Engineering ........ 973
Randall J. Weselake, Helen K. Woodeld, 
Catherine J. Field, and John L. Harwood
Chapter 37 Genetically Engineered Cereals for the 
Production of Polyunsaturated FattyAcids ......... 997
Milan ertík, Tatiana Klempová, Daniel Mihálik, Katarína Ondreiková,
Marcela Gubišová, and Ján Kraic
Index ...................1011


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