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Development of Trans-free Lipid Systems and their Use in Food Products

Food Chemistry, Function and Analysis

Series editors:

Gary Williamson, Monash University, Australia

Alejandro G. Marangoni, University of Guelph, Canada

Graham A. Bonwick, AgriFoodX Limited, UK

Catherine S. Birch, AgriFoodX Limited, UK

Titles in the series:

1: Food Biosensors

2: Sensing Techniques for Food Safety and Quality Control

3: Edible Oil Structuring: Concepts, Methods and Applications

4: Food Irradiation Technologies: Concepts, Applications and Outcomes

5: Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health

6: Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components

7: Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food

8: Legumes: Nutritional Quality, Processing and Potential Health Benefits

9: Tomato Chemistry, Industrial Processing and Product Development

10: Food Contact Materials Analysis: Mass Spectrometry Techniques

11: Vitamin E: Chemistry and Nutritional Benefits

12: Anthocyanins from Natural Sources: Exploiting Targeted Delivery for Improved Health

13: Carotenoid Esters in Foods: Physical, Chemical and Biological Properties

14: Eggs as Functional Foods and Nutraceuticals for Human Health

15: Rapid Antibody-based Technologies in Food Analysis

16: DNA Techniques to Verify Food Authenticity: Applications in Food Fraud

17: Advanced Gas Chromatography in Food Analysis

18: Handbook of Food Structure Development

19: Mitigating Contamination from Food Processing

20: Biogenic Amines in Food: Analysis, Occurrence and Toxicity

21: Nutrition and Cancer Prevention: From Molecular Mechanisms to Dietary Recommendations

22: Health Claims and Food Labelling

23: Nutraceuticals and Human Health: The Food-to-supplement Paradigm

24: Nutritional Signalling Pathway Activities in Obesity and Diabetes

25: The Chemistry and Bioactive Components of Turmeric

26: Foodomics

27: Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications

28: Handbook of Antioxidant Methodology: Approaches to Activity Determination

29: Fats and Associated Compounds: Consumption and Human Health

30: Oral Processing and Consumer Perception: Biophysics, Food Microstructures and Health

31: Development of Trans-free Lipid Systems and their Use in Food Products

How to obtain future titles on publication:

A standing order plan is available for this series. A standing order will bring delivery of each new volume immediately on publication.

For further information please contact:

Book Sales Department, Royal Society of Chemistry, Thomas Graham House, Science Park, Milton Road, Cambridge, CB4 0WF, UK

Telephone: +44 (0)1223 420066, Fax: +44 (0)1223 420247,

Visit our website at www.rsc.org/books

Development of Trans-free Lipid Systems and their Use in Food Products

Edited by

Jorge F. Toro-Vazquez

Universidad Autonoma de San Luis Potosi, Mexico

Email: toro@uaslp.mx

graphic

Food Chemistry, Function and Analysis No. 31

Print ISBN: 978-1-83916-220-6

PDF ISBN: 978-1-83916-653-2

EPUB ISBN: 978-1-83916-654-9

Print ISSN: 2398-0656

Electronic ISSN: 2398-0664

A catalogue record for this book is available from the British Library

© The Royal Society of Chemistry 2022

All rights reserved

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Visit our website at www.rsc.org/books

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