Advances in food and nutrition research. Volume 105, Dietary lipids, nutritional and technological aspects

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