Index page for: Modifying lipids for use in food

Table of Contents Introduction - Modifying Lipids - Why and How?UNDERSTANDING FOOD LIPID STRUCTURE AND COMPOSITIONVegetable Sources of LipidsLipids from Land AnimalsFish Oils and Lipids from Marine SourcesLipids from Microbial SourcesMethods of Analysis to Determine the Quality of OilsSelected Topics in the Chemistry and Biochemistry of LipidsStructure and Properties of Fat Crystal NetworksMODIFYING LIPIDS FOR USE IN FOODHydrogenation of Lipids for Use in FoodFractionation of Lipids for Use in FoodChemical and Enzymatic Interesterification of Lipids for Use in FoodPlant Breeding to Change Lipid Composition for Use in FoodModifying Fats of Animal Origin for Use in FoodPUFA Production from Marine Sources for Use in FoodProduction, Separation and Modification of Phospholipids for Use in FoodAPPLICATIONS OF MODIFIED LIPIDS IN FOODLipid Emulsifiers and Surfactants in Dairy and Bakery ProductsTrans-Free Fats for Use in FoodReduced and Zero Calorie Lipids in FoodFilled and Artificial Dairy Products and Altered Milk FatsChocolate and Confectionary FatsDevelopments in Frying OilsSpecialty Oils and Their Applications in FoodApplications and Safety of Microbial Oils in FoodUse of Marine PUFA Concentrates