Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for quality. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students, this book is sure to be a welcomed reference.

1. Introduction and Classification of LipidsPart 1: Lipid Sources and Their Chemical Composition2. Animal source. Meat, subcutaneous fat, milk and dairy products3. Marine source. Fish, shellfish and algae4. Plant source. Vegetable oilsPart 2: Oxidative Degradation5. Lipid oxidation of animal fat6. Lipid oxidation of marine oils7. Lipid oxidation of vegetable oilsPart 3: Lipid Analysis in Food8. Fat and fatty acids9. Cholesterol and cholesterol oxidation products (COPs)10. Fat-soluble vitamins (A, E, D, and K)11. Lipid-derived oxidation productsPart 4: Lipids in Human Health12. Fatty acids13. Importance of n-3 long chain and CLA14. Sterols and fat-soluble vitamins15. Dietary oxidized lipidsPart 5: Future Trend16. Application of emerging technologies to obtain valuable lipids from food by-products17. Encapsulation techniques to increase lipid stability18. Replacement of saturated fat by healthy oils to improve nutritional quality of foods