This volume will detail methods and research prools on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures. Written in the format of the
Methods and Prools in Food Science
(MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory prools, and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge,
Multidimensional Characterization of Dietary Lipids
through comprehensive information provided by experienced food technicians, lipid technicians, engineers, and scientists.