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Elsevier

Dietary Lipids: Nutritional and Technological Aspects

  • 1 Edición, Volumen 105 - 27 de julio de 2023
  • Última edición
  • Editores: Críspulo Gallegos-Montes, Victoria Ruiz Méndez
  • Idioma: Inglés

Dietary Lipids: Nutritional and Technological Aspects, Volume 105 focuses on major dietary lipids and their minor bioactive compounds, also covering the role of these lipids in met… Leer más

Descripción

Dietary Lipids: Nutritional and Technological Aspects, Volume 105 focuses on major dietary lipids and their minor bioactive compounds, also covering the role of these lipids in metabolic diseases and covering oil processing with clean technologies and lipidomic characterization by mass spectrometry. Specific chapters in this new release include Major Dietary Lipids in Nutrition and Health, Minor bioactive lipids, Cleaner Processing for Lipids: Supercritical Fluid Extraction and Short Path Distillation, Nutritional Lipidomics for the Characterization of Lipids in Food, We are what we eat? The Role of Lipids in Metabolic Disease, Lipid Emulsions in Clinical Nutrition: Enteral and Parenteral Nutrition, and much more.

Puntos claves

  • Presents the latest information on dietary lipids
  • Covers lipids and their critical role in nutrition
  • Updates on mass spectrometry and clean technologies

De interès para

Scientific researchers and Ph.D. students as well as related industries in the field of nutrition and health, in particular oils and fats

Índice

Preface
Críspulo Gallegos-Montes and Victoria Ruiz Méndez

1. Major dietary lipids in nutrition and health
Gloria Márquez-Ruiz, Joaquín 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 Calderón and Michael Lämmerhofer

4. We are what we eat? The role of lipids in metabolic diseases
Genoveva Berná, Lucía López-Bermudo, Blanca Escudero-López and Franz Martín

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 Grigaliūnaitė and Maria-Victoria Ruiz-Méndez

7. Lipid emulsions in clinical nutrition: Enteral and parenteral nutrition
Brito-de la Fuente, Edmundo, Muñiz-Becerá, Sahylin and Ascanio, Gabriel

8. New alternative sources of omega-3 fish oil
Mónica Venegas-Calerón and Johnathan A. Napier

Detalles del producto

  • Edición: 1
  • Última edición
  • Volumen: 105
  • Publicado: 27 de julio de 2023
  • Idioma: Inglés

Sobre los editores

CG

Críspulo Gallegos-Montes

Prof. Dr. Crispulo Gallegos-Montes is specialized on microstructured product engineering, with special focus on the application of Emulsion Science and Technology to the development of new products for chemical, oil, food, and pharmaceutical industries. He has published to date more than 200 peer-reviewed scientific papers on different subjects related to his expertise. In addition, he has participated in more than 100 research projects sponsored by different public administrations or the industry. He is also co-inventor in more than 25 patents, and Director of more than 20 Ph.D. Thesis. Among others, the main research topics he has been involved with are: Design of new liquid detergents Design and characterization of surfactant liquid crystalline microstructures Design of food/clinical nutrition emulsions Design of new modified bitumen products Design of new lubricating greases based on both mineral and vegetable oils Design of new bioplastics Design of ready-to-use lipid emulsion-based products for dysphagia management New/alternative processes for emulsion technology Since 2011, he is Vice-President of Fresenius Kabi Deutschland, a pharmaceutical company dealing with, among others, clinical nutrition products, many of them based on lipid emulsions. He is also Full Professor of Chemical Engineering (on leave) at the University of Huelva (Spain) and Professor of Chemical Engineering (on leave) at the University of Sevilla (Spain). Visiting Professor at different Universities, he is, since 2006, “Associated Member” (by invitation) of the Institute of Non-Newtonian Fluid Mechanics (UK). He was the President of both the Spanish Group of Rheology (1993-2006) and the European Society of Rheology (2009-2013). Since 2011, he is a fellow of the European Academy of Sciences and, since 2012, fellow of the International Academy of Engineering.
Afiliaciones y experiencia
Fresenius Kabi Deutschland GmbH, Bad Homburg, Germany

VR

Victoria Ruiz Méndez

Dr. M. Victoria Ruiz-Méndez is doctor in Chemistry and specialized in fats and oils research. She has been affiliated to the Instituto de la Grasa of the Spanish Council for Scientific Research (CSIC) since 1989 as responsible for the Pilot Plants, and leader of the research group “Modifications of Lipids in Foods” to study changes in lipid composition and chemical transformations of lipids during processing and storage of fats, oils and other foods. She has participated in a large number of projects, founded by both public and private entities, being the Main Researcher in 30 of them, with nearly 100 national and international publications, included book chapters, as well as a patent in operation. She contributes a solid experience in scientific and technological research, highlighting: - The characterization and refining of special oils and optimization of the refining process, as well as the development of advanced analytical methodology for the evaluation and control of refined oils and their changes during the process. - Use of by-products originated in the refining process, such as deodorization distillates. -The development of advanced analytical methodology for the evaluation of the quality of refined oils and their changes during the process and their food applications , that combines chromatographic adsorption and exclusion techniques to determine, with simplicity and accuracy, bioactive and compounds of thermal, oxidative and hydrolytic degradation.
Afiliaciones y experiencia
Instituto de la Grasa, CSIC, Sevilla, Spain

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