chapter 1 Nomenclature and Classification of Lipids / chapter 2 Chemistry and Function of Phospholipids / chapter 3 Lipid-Based Emulsions and Emulsifiers / chapter 4 The 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 / chapter 8 Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils / chapter 9 Crystallization and Polymorphism of Fats / chapter 10 Chemical Interesterification of Food Lipids: Theory and Practice / chapter 11 Lipid Oxidation of Edible Oil / chapter 12 Lipid Oxidation of Muscle Foods / chapter 13 Fatty Acid Oxidation in Plant Tissues / chapter 14 Methods for Measuring Oxidative Rancidity in Fats and Oils / chapter 15 Antioxidants / chapter 16 Antioxidant Mechanisms / chapter 17 Fats and Oils in Human Health / chapter 18 Unsaturated Fatty Acids / chapter 19 Dietary Fats, Eicosanoids, and the Immune System / chapter 20 Dietary Fats and Coronary Heart Disease / chapter 21 Conjugated Linoleic Acids: Nutrition and Biology / chapter 22 Dietary Fats and Obesity / chapter 23 Lipid-Based Synthetic Fat Substitutes / chapter 24 Food Applications of Lipids / chapter 25 Lipid Biotechnology / chapter 26 Microbial Lipases / chapter 27 Enzymatic Interesterification / chapter 28 Structured Lipids / chapter 29 Biosynthesis of Fatty Acids and Storage Lipids in Oil-Bearing Seed and Fruit Tissues of Plants / chapter 30 Genetic Engineering of Crops That Produce Vegetable Oil