Technological Advances In Improved And Alternative Sources Of Lipids

1 Present And Future Outlook Of The World Fats And Oil Supplies.- 1.1 Introduction.- 1.2 Composition Of Oils And Fats.- 1.3 Availability Of Oils And Fats.- 1.4 Applications Of Oils And Fats.- 1.5 Newer Developments Within Oils And Fats.- 1.6 Global Trends In Production, Consumption And Trade Of Fats And Oils.- 1.7 Pricing Policies.- 1.8 Other Developments.- 1.9 World Demand And Supply Situation.- 1.10 Concluding Remarks.- References.- 2 Nutritional Aspects Of Fats And Oils.- 2.1 Introduction.- 2.2 Cholesterol.- 2.2.1 Structure And Function.- 2.2.2 Sources Of Cholesterol.- 2.2.3 Digestion, Absorption And Transport In The Blood.- 2.2.4 Role Of Plasma Cholesterol In Atherosclerosis.- 2.2.5 Dietary Cholesterol, Atherosclerosis And Plasma Cholesterol.- 2.2.6 Dietary Recommendations.- 2.3 Saturated, Mono-unsaturated And Polyunsaturated Fatty Acids.- 2.3.1 Structure And Function.- 2.3.2 Sources Of Fatty Acids.- 2.3.3 Digestion, Absorption And Transport In The Blood.- 2.3.4 Role Of Various Types Of Fatty Acids And Total Fat In Disease.- 2.3.5 Dietary Recommendations.- 2.4?-6 And?-3 Essential Fatty Acids.- 2.4.1 Structure And Sources.- 2.4.2 Deficiency Symptoms.- 2.4.3 Recommended Intakes Of Essential Fatty Acids To Prevent Deficiency.- 2.5 Roles Of?-6 And?-3 Fatty Acids In Nutrition And Disease.- 2.5.1 Nutrition.- 2.5.2 Disease.- 2.6 Phospholipids And Lecithin.- 2.6.1 Structure And Functions.- 2.6.2 Functions And Commercial Uses Of Lecithin.- 2.7 Medium-chain Triglycerides.- 2.7.1 Structure And Sources.- 2.7.2 Digestion And Absorption.- 2.7.3 Importance Of Medium-chain Trigylcerides.- 2.8 Fat Substitutes.- 2.8.1 Benefit Of Fat Substitutes.- 2.8.2 Safety Considerations.- 2.8.3 Types Of Fat Substitutes.- 2.9 Trans Fatty Acids.- 2.9.1 Origins, Intake Levels And Food Sources.- 2.9.2 Effects On Health And Disease Risk.- 2.9.3 Food Labelling And Regulatory Policies.- 2.10 Future Developments.- References.- 3 Biotechnological Advances In Improved And Alternative Sources Of Lipids.