Dietary Lipids: Nutritional and Technological Aspects

<p>Preface<br>Críspulo Gallegos-Montes and Victoria Ruiz Méndez<br>1. Major dietary lipids in nutrition and health<br>Gloria Márquez-Ruiz, Joaquín Velasco and Francisca Holgado<br>2. Minor bioactive lipids<br>Maria Z. Tsimidou, Fani Th. Mantzouridou and Nikolaos Nenadis<br>3. Nutritional lipidomics for the characterization of lipids in food<br>Carlos Calderón and Michael Lämmerhofer<br>4. We are what we eat? The role of lipids in metabolic diseases<br>Genoveva Berná, Lucía López-Bermudo, Blanca Escudero-López and Franz Martín<br>5. Innovative technologies to enhance oil recovery from olive, palm, and oilseeds and their impact on oil quality<br>Mohamed A. Fouad M. Gaber, Amy Logan, Antonia Tamborrino, Alessandro Leone, Roberto Romaniello and Pablo Juliano<br>6. Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO<SUB>2</SUB>) and short path distillation<br>Inga Grigaliūnaitė and Maria-Victoria Ruiz-Méndez<br>7. Lipid emulsions in clinical nutrition: Enteral and parenteral nutrition<br>Brito-de la Fuente, Edmundo, Muñiz-Becerá, Sahylin and Ascanio, Gabriel<br>8. New alternative sources of omega-3 fish oil<br>Mónica Venegas-Calerón and Johnathan A. Napier</p>