Bioactive Compounds of Edible Oils and Fats

Section I: General Introduction, Sources, and Chemistry 1. Edible Oils & Fats: An Overview 2. An insight into the chemistry of edible oils and fats bioactive constituents 3. Isolation and Characterization Techniques of Bioactive Compounds of Edible Oils & Fats Section II: Health Benefits and Risks of Bioactive Compounds of Edible Oils & Fats 4. Mono-saturated and Polyunsaturated Fatty Acids 5. Saturated Fatty Acids 6. Triglycerides 7. Polyphenols and flavonoids 8. Phospholipids 9. Phytosterols Section III: Adulteration and Quality Control Methods 10. Vitamins and Inorganic compounds 11. Adulteration in Edible Oils & Fats 12. General quality control methods for Edible Oils & Fats 13. GC/FID in Analysis of Edible Oils & Fats 14. GC/MS in Analysis of Edible Oils & Fats 15. HPLC & LC/MS in Analysis of Edible Oils & Fats 16. FTIR-Chemometrics in Analysis of Edible Oils & Fats 17. Packaging and labeling policies for bioactive constituents from edible oils and fats; a global perspective 18. Bioactive constituents of edible oils and fats; ongoing trends of application cum consumption and commercial potential 19. Healthy living with bioactive constituents obtained from fats and oils; Therapeutic concern.

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• Tecnologia dos alimentos e bebidas
• Indústrias manufactureiras

polyunsaturated fatty acids;omega fatty acids;polyphenols;monounsaturated fatty acids;adulteration and quality control;inorganic compounds