Index page for: Fatty Acids in Foods and Their Health Implications, Second Edition,

Table of Contents Fatty acid classification and nomenclature, chemical and physical properties of fatty acids, application of gas-liquid chromatography to lipid separation and analysis - qualitative and quantitative analysis, isotopic methods for assessing lipid metabolism - a tutorial, fatty acids in meats and meat products, fatty acids in milk and dairy products, fatty acids in poultry and egg products, fatty acids in fish and shellfish, fatty acids in vegetables and vegetable products, fatty acids in oilseeds (vegetable oils), fatty acids in fruits and fruit products, fatty acids in food cereal grains and grain products, fatty acid content of convenience foods, fatty acid isomers in foods, genetic alteration of food fats and oils, fat-based fat substitutes, commercial applications of fatty acid derivatives in foods, effects of processing and storage on fatty acids in edible oils, factors affecting stability and nutritive value of fatty acids - culinary practices, antioxidants in dietary lipids, absorption and transport of dietary lipid, effects of dietary fatty acids on lipid metabolism, interaction of dietary fatty acids, carbohydrates and lipids on carbohydrate metabolism, dietary fatty acids and minerals, reappraisal of the essential fatty acids, fatty acids and membrane function, dietary fatty acids and eicosanoids, fatty acid regulation of gene expression and fat cell differentiation, fatty acids, lipids, and cellular signalling, biological effects of palm oil in humans.