Sikorski Z.E., Kolakowska A. (Eds.) Chemical and Functional Properties of Food Lipids

CRC Press LLC, 2003. — 347 p.This book differs from the standard text on lipid chemistry. It contains a concise, yet well-documented, presentation of the current state of knowledge on the occurrence, distribution, chemical and biochemical reactivity, functional properties, and biological role of lipids in food systems. The first two chapters describe the effect of lipids and their distribution in agricultural raw materials on food quality. Chapter 3 contains a description of the current nomenclature, as well as the main chemical and physical properties of lipids, with Chapter 4 extending the subject coverage to the rheological properties. Chapters 5, 6, and 7 bring new information on phospholipids, sterols, and fat-soluble vitamins in foods. Of crucial significance for the sensory and nutritive aspects of food quality are the reactions and their effects described in Chapter 8 on lipid oxidation. The current state of techniques used for lipid analysis is presented in Chapter 9, while lipids in human nutrition are expertly treated in Chapter 10. The lipids of plants, fish, milk, and eggs, as well as their roles in different foods are described in Chapters 11 through 14, while modified lipids and frying fats are presented in Chapters 15 and 16. Interactions of components are of crucial importance for food quality — these are the subject of Chapter 17. Most chapters are concise monographs prepared by renowned specialists in their respective areas. They are based on the personal research and teaching experience of the contributors, as well as on critical evaluations of the present state of knowledge as reflected in the current, extensive world literature. The references in the chapters include articles published in several languages in addition to English. This volume is addressed to food scientists in industry and academia, to food science graduate students, and also to nutritionists and all persons interested in the role and attributes of lipids as food components.
The editors have been fortunate to have had the opportunity to work with knowledgeable colleagues from universities and research institutions in Australia, the Czech Republic, Germany, Greece, Poland, and Spain.