part Part I: Isolation, Production, and Concentration of Functional Lipids -- chapter 1 Functional Lipids within the Global Functional Food and Nutraceutical Sector -- chapter 2 Microbial Production of γ-Linolenic Acid -- chapter 3 γ-Linolenic Acid: Purification and Functionality -- chapter 4 Purification of Free Fatty Acids via Urea Inclusion Compounds -- chapter 5 Solvent Extraction to Obtain Edible Oil Products -- part Part II: Lipids for Food Functionality -- chapter 6 Physical Properties of Fats and Oils -- chapter 7 Beyond Hard Spheres: The Functional Role of Lipids in Food Emulsions -- chapter 8 Medium-Chain Triglycerides -- chapter 9 Frying Lipids -- chapter 10 Trans Fatty Acids and Trans-Free Lipids -- chapter 11 Clinical Benefits of a Structured Lipid (BetapolTM) in Infant Formula -- chapter 12 Cocoa Butter, Cocoa Butter Equivalents, and Cocoa Butter Substitutes -- part Part III: Lipids with Health and Nutritional Functionality -- chapter 13 Marine Lipids and Omega-3 Fatty Acids -- chapter 14 Nutraceuticals, Aging, and Food Oxidation -- chapter 15 Dietary Lipids: Metabolism and Physiological Functions -- chapter 16 CLA in Human Nutrition and Health: Human Studies -- chapter 17 Fortified Foods: A Way to Correct Low Intakes of EPA and DHA -- chapter 18 Phytosterols and Human Health -- chapter 19 Clinical Studies with Structured Triacylglycerols -- part Part IV: Role of Biotechnology and Market Potential for Functional Lipids -- chapter 20 Enzymatic Modification of Lipids for Functional Foods and Nutraceuticals -- chapter 21 Application of Structured Lipids in Emulsions -- chapter 22 Potential Market for Functional Lipids -- chapter 23 Structured Lipids Production.