Bioaccessibility and Digestibility of Lipids from Food, Grundy Myriam M., Wilde Peter J.

The first section of the book provides an introduction to the relationship between gastronomic science, nutrition, and food science in the development of healthy products and introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds.

The second section of the book - processing, bioavailability and bioaccessibility of macronutrients - describes how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein and amino acids, and carbohydrates.

The third section - processing, bioavailability and bioaccessibility of micronutrients - describes how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins.

The fourth and final section - processing, bioavailability and bioaccessibility of bioactive compounds - describes how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.

This indispensable resource is designed for both academics and food industry professional focused on new functional food product development.

• Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products
• Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds
• Explains how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides

Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource:

• Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids



• Examines the contents of lipids in plants, fish, milk, meat, and eggs



• Describes advances in methods of physical, chemical, and biochemical analyses



• Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods



• Provides a biochemist's view of lipid oxidation and antioxidants--crucial for the sensory and nutritive aspects of food quality



• Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity



• Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality

Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.