Bioactive Compounds of Edible Oils and Fats : Health Benefits, Risks, and Analysis (Hardcover)

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