Structured and Modified Lipids Food Technology

Contents
Chapter 1
Why Are Structured Lipids and New Lipid Sources Required?
Chapter 2
Procedures Used for Lipid Modification
Chapter 3
Methods of Protection of Products of Increasing Quality and Value
Chapter 4
Specialty Vegetable Oils Containing γ-Linolenic Acid and Stearidonic Acid
Chapter 5
Palm Oil
Chapter 6
Vegetable Oils with Fatty Acid Composition Changed by Plant Breeding or by Genetic Modification
Chapter 7
Minor Oils, Specialty Oils, and Superrefined Oils
Chapter 8
Structured Triacylglycerols
Chapter 9
Phospholipids
Chapter 10
Sources, Functions, and Analysis of Conjugated Linoleic Acid and its Metabolites
Chapter 11
Improvement of the Nutritional and Physicochemical Properties of Milk Fat
Chapter 12
Fish Oils as Sources of Important Polyunsaturated Fatty Acids
Chapter 13
Microorganisms as Sources of Polyunsaturated Fatty Acids
Chapter 14
Cocoa Butter and Cocoa Butter Equivalents
Chapter 15
Spreads
Chapter 16
Infant Formulas
Chapter 17
Achieving Optimal Fatty Acid Intake Through Manufactured Foods
Chapter 18
Reduced-Energy Lipids
Chapter 19
Zero Energy Fat-Like Substances: Olestra