Healthful Lipids

Preface Part 1: Current Regulatory Issues Trans Fatty Acids in Foods and Their Labeling Regulations Nimal W.M. Ratnayake and C. Zehaluk Safety, Regulatory Aspects, and Public Acceptance of Genetically Modified Lipids Ravigadevi Sambanthamurthi, Sharifah Shahrul, and G.K. Ahmad Parveez Part 2: Processing and Emerging Analytical Technologies Production, Processing, and Refining of Oils Ernesto Hernandez Novel Hydrogenation for Low Trans Fatty Acids in Vegetable Oils Mun Yhung Jung and David B. Min Analysis of Lipids by New Hyphenated Techniques Huiling Mu Supercritical Fluid Processing of Nutritionally Functional Lipids Jerry W. King Short-Path Distillation for Lipid Processing Xuebing Xu Fat Crystallization Technology Serpil Metin and Richard Hartel Part 3: Nutrition and Biochemistry Dietary Fatty Acids and Their Influence on Blood Lipids and Lipoproteins Tilakavati Karupaiah, Mohd Ismail Noor, and Kalyana Sundram Essential Fatty Acid Metabolism to Self-Healing Agents William E.M. Lands Dietary n-6:n-3 Fatty Acid Ratio and Health Sarah Gebauer, William S. Harris, Penny M. Kris-Etherton, and Terry D. Etherton CLA Sources and Human Studies Marianne O`Shea, Margriet Van Der Zee, and Inge Mohede Lipids with Antioxidant Properties Jan Pokorn`y and Jana Parkanyiova -Linolenic Acids: The Health Effects Rakesh Kapoor Phytosterols and Phytosterol Esters Robert A. Moreau The Effects of Eicosapentaenoic Acid in Various Clinical Conditions Andrew Sinclair, Julie Wallace, Marion Martin, Nadia Attar-Bashi, Richard Weisinger, and Duo Li Part 4: Enzyme and Lipid Biotechnology Lipase Reactions Applicable to Purification of Oil and Fat-Related Materials Yuji Shimada Enzymatic Synthesis of Symmetrical Triacylglycerols Containing Polyunsaturated Fatty Acids Tsuneo Yamane Patent Review on Lipid Technology Oi-Ming Lai, Seong-Koon Lo, and Casimir C. Akoh Genetic Enhancement and Modification of Oil-Bearing Crops G.K. Ahmad Parveez and Ravigadevi Sambanthamurthi Genetically Engineered Oils David Hildebrand and Lewamy Mamadou Part 5: Oxidation Emulsion Technologies to Produce Oxidative Stable Emulsions Containing n-3 Fatty Acids Min Hu, Eric A. Decker, and D. Julian McClements Chemistry for Oxidative Stability of Edible Oils Eunok Choe, Jiyeun Lee, and David Min Part 6: Applications of Healthful Lipids Structured and Specialty Lipids Casimir C. Akoh Lipids in Infant Formulas and Human Milk Fat Substitutes Nikolaus Weber and Kumar D. Mukherjee Cocoa Butter, Cocoa Butter Equivalents, and Cocoa Butter Replacers Kazuhisa Yamada, Masahisa Ibuki, and Thomas McBrayer Margarine and Baking Fats Vijai K.S. Shukla Nutritional Characteristics of Diacylglycerol Oil and Its Health Benefits Noboru Matsuo Plant Stanol Ester as a Cholesterol-Lowering Ingredientof Benecol (R) Foods Pia Salo, Anu Hopia, Jari Ekblom, Ritva Lahtinen, and Paivi Laakso Palm Oil, Its Fractions, and Components Oi-Ming Lai