The milk fat globule membrane (MFGM) has gained a lot of attention recently, due to the
growing interest in its nutritional and technological properties. The whole membrane as well …

The role of lipids in cell, tissue, and organ physiology is crucial; as many diseases, including
cancer, diabetes, neurodegenerative, and infectious diseases, are closely related to …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for
product composition testing and assuring product quality. Since the last edition of this …

Since the discovery that Greenlandic Innuits had a lower risk of develo** cardiovascular
diseases (CVD) due to their diet of fish and as a consequence high polyunsaturated fatty …

Glycerophospholipids and sphingolipids participate in a variety of indispensable metabolic,
neurological, and intracellular signaling processes. In this didactic paper we review the …

Vegetable lecithins, widely used in the food industry as emulsifiers, are a mixture of naturally
occurring lipids containing more than 50% of phospholipids (PL). PL exert numerous …

Edible insects with high fat and phosphorus content are a potential novel source of lecithin,
however, studies on their minor lipids are limited. In this study, lecithin was extracted from …

Milk fat, composed mainly of triglycerides, is secreted as droplets of variable sizes. In the
milk of cows, 99% or more of the total lipid is found in these droplets, which are called milk …

During many years, the milk fat has been unfairly undervalued due to its association with
higher levels of cardiovascular diseases, dyslipidaemia or obesity, among others. However …