"Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition" — Re?sume? de l'e?diteur. Read more... Content: (Publisher-supplied data) ch. 1. The nomenclature and structure of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr — ch. 2. Chemical and physical properties of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr — ch. 3. Principles of lipid analysis / David S. Nichols, Timothy B. Jordan, and Neil Kerr — ch. 4. Lipids and food quality / Anna Kolakowska and Zdzislaw E. Sikorski — ch. 5. Lipids in food structure / Wioletta Blaszczak and Jo?zef Fornal — ch. 6. Phospholipids / Jan Pokorny? and Stefan Schmidt — ch. 7. Cholesterol and phytosterols / Erwin Wasowicz and Magdalena Rudzinska — ch. 8. Lipophilic vitamins / Malgorzara Nogala-Kalucka — ch. 9. Lipid oxidation in food systems / Grzegorz Bartosz and Anna Kolakowska — ch. 10. Antioxidants / Anna Kolakowska and Grzegorz Bartosz — ch. 11. Dietary lipids and coronary heart disease / Zdzislaw F. Forycki — ch. 12. Role of lipids in children health and development / Grazyna Sikorska-Wisniewska — ch. 13. Lipids and the human vision / Pawel Lipowski — ch. 14. Plant lipids and oils / Jan Pokorny? and Stefan Schmidt — ch. 15. Fish lipids / Anna Kolakowska — ch. 16. Milk lipids / Michael H. Tunick — ch. 17. The role of lipids in meat / Zdzislaw E. Sikorski and Izabela Sinkiewicz — ch. 18. Egg lipids / Waldemar Ternes and Astrid Drotleff — ch. 19. Modified triacylglycerols and fat replacers / Wlodzimierz Bednarski and Marek Adamczak — ch. 20. Lipids with special biological and physico-chemical activity / Marek Adamczak and Wlodzimierz Bednarski — ch. 21. Frying fats / Dimitrios Boskou — ch. 22. Lipid-proteins and lipid-saccharides interactions / Jan Pokorny, Anna Kolakowska, and Grzegorz Bienkiewicz — ch. 23. Contaminants of oils : analytical aspects / Fare Yemiscioglu, Aytac Saygin Gumuskesen, Semih Otles, and Yildiz Karaibrahimoglu. Abstract: "Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition" — Re?sume? de l'e?diteur