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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