6533b7dcfe1ef96bd1273350

RESEARCH PRODUCT

Lipids and fatty acids

José M. LorenzoPaulo E.s. MunekataMirian PateiroRubén DomínguezFrancisco J. Barba

subject

ChemistryFood productsFood componentsFood scienceHealth implicationsFlavor

description

Abstract This chapter describes the nutritional properties, health implications, and the effect of processing techniques on the bioaccessibility of food lipids. The main problems of thermal technologies in food products are the loss of nutrients (such as vitamins) and changes in characteristics such as color and flavor. Therefore emerging (non-thermal) technologies, such as high-pressure processing (HPP), ultrasound (US) treatment, ionizing radiation (IR), pulsed electric field (PEF), and cold plasma, are applied for the preservation of food components, especially lipids. It is well known that during processing lipids can undergo oxidative reactions. With this in mind, some of the non-thermal technologies may induce such reactions, and it could affect the food lipids. Thus the aim of this chapter is analyze the effects of both thermal and non-thermal technologies on lipid stability and bioaccessibility.

yearjournalcountryeditionlanguage
2019-01-01
https://doi.org/10.1016/b978-0-12-814174-8.00004-4