part Part I: Chemistry and Properties -- chapter 1 Nomenclature and Classification of Lipids -- chapter 2 Chemistry and Function of Phospholipids -- chapter 3 Lipid-Based Emulsions and Emulsifiers -- chapter 4 Chemistry of Waxes and Sterols -- chapter 5 Extraction and Analysis of Lipids -- chapter 6 Methods for trans Fatty Acid Analysis -- chapter 7 Chemistry of Frying Oils -- part Part II: Processing -- chapter 8 Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils -- chapter 9 Crystallization and Polymorphism of Fats -- chapter 10 _C000 Final Proof page iii 14.2.2008 6:50am Compositor Name: Lipids: Theory and -- part Part III: Oxidation and Antioxidants -- chapter 11 Chemistry of Lipid Oxidation -- chapter 12 Lipid Oxidation of Muscle Foods -- chapter 13 Polyunsaturated Lipid Oxidation in Aqueous System -- chapter 14 Methods for Measuring Oxidative Rancidity in Fats and Oils -- chapter 15 Antioxidants -- chapter 16 Tocopherol Stability and Prooxidant Mechanisms of Oxidized Tocopherols in Lipids -- chapter 17 Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation -- chapter 18 Antioxidant Mechanisms -- part Part IV: Nutrition -- chapter 19 Fats and Oils in Human Health -- chapter 20 Unsaturated Fatty Acids -- chapter 21 Dietary Fats, Eicosanoids, and the Immune System -- chapter 22 _C000 Final Proof page iv 14.2.2008 6:50am Compositor Name: Disease -- chapter 23 Conjugated Linoleic Acids: Nutrition and Biology -- chapter 24 Dietary Fats and Obesity -- chapter 25 Influence of Dietary Fat on the Development of Cancer -- chapter 26 Lipid-Based Synthetic Fat Substitutes -- chapter 27 Food Applications of Lipids -- part Part V: Biotechnology and Biochemistry -- chapter 28 Lipid Biotechnology -- chapter 29 Microbial Lipases -- chapter 30 Enzymatic Interesterification -- chapter 31 Structured Lipids -- chapter 32 Genetic Engineering of Crops That Produce Vegetable Oil.