http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Fuctional lipids within the global functional food and nutraceutical sector -- Microbial production of γ-linolenic acid -- γ-linolenic acid : purification and fuctionality -- Purification of free fatty acids via urea inclusion compounds -- Solvent extraction to obtain edible oil products -- Physical properties of fats and oils -- Beyond hard spheres : the functional role of lipids in food emulsions -- Medium-chain triglycerides -- Frying lipids -- Trans fatty acids and trans-free lipids -- Clinical benefits of a structured lipid in infant formula -- Cocoa butter, cocoa butter equivalents, and cocoa butter substitutes -- Marine lipids and omega-3 fatty acids -- Nutraceuticals, aging, and food oxidation -- Dietary lipids : metabolism and phsiological functions -- CLA in human nutrition and health : human studies -- Fortified foods : a way to correct low intakes of EPA and DHA -- Phytosterols and human health -- Clinical sutdies with structured triacylglycerols -- Enzymatic modification of lipids for functional foods and nutraceuticals -- Application of structured lipids in emulsions -- Potential market for functional lipids -- Structured lipids production
Includes bibliographical references and index.
Functional foods & nutraceuticals series ; no. 7