Bioactive Lipids presents the topic of bioactive lipids from a functional food development perspective.
This book explores the potential of dietary lipids to understand how such bioactive compounds can be used in the development of functional foods and nutraceuticals.
The book includes case studies to enable readers to understand the potential of several dietary lipids and the possibilities regarding their incorporation into several food matrices.
Bioactive Lipids will be a welcome reference for researchers, lecturers and students from the food science and nutrition fields.
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