Dietary Lipids: Nutritional and Technological Aspects. Advances in Food and Nutrition Research Volume 105

Table of Contents

Preface Cr?spulo Gallegos-Montes and Victoria Ruiz M?ndez 1. Major dietary lipids in nutrition and health Gloria M?rquez-Ruiz, Joaqu?n Velasco and Francisca Holgado 2. Minor bioactive lipids Maria Z. Tsimidou, Fani Th. Mantzouridou and Nikolaos Nenadis 3. Nutritional lipidomics for the characterization of lipids in food Carlos Calder?n and Michael L?mmerhofer 4. We are what we eat? The role of lipids in metabolic diseases Genoveva Bern?, Luc?a L?pez-Bermudo, Blanca Escudero-L?pez and Franz Mart?n 5. Innovative technologies to enhance oil recovery from olive, palm, and oilseeds and their impact on oil quality Mohamed A. Fouad M. Gaber, Amy Logan, Antonia Tamborrino, Alessandro Leone, Roberto Romaniello and Pablo Juliano 6. Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO2) and short path distillation Inga Grigaliunaite and Maria-Victoria Ruiz-M?ndez 7. Lipid emulsions in clinical nutrition: Enteral and parenteral nutrition Brito-de la Fuente, Edmundo, Mu?iz-Becer?, Sahylin and Ascanio, Gabriel 8. New alternative sources of omega-3 fish oil M?nica Venegas-Caler?n and Johnathan A. Napier