Dietary Lipids: Nutritional and Technological Aspects

Prof. Dr. Crispulo Gallegos-Montes is specialized on microstructured product engineering, with special focus on the application of Emulsion Science and Technology to the development of new products for chemical, oil, food, and pharmaceutical industries. He has published to date more than 200 peer-reviewed scientific papers on different subjects related to his expertise. In addition, he has participated in more than 100 research projects sponsored by different public administrations or the industry. He is also co-inventor in more than 25 patents, and Director of more than 20 Ph.D. Thesis.Among others, the main research topics he has been involved with are:Design of new liquid detergentsDesign and characterization of surfactant liquid crystalline microstructuresDesign of food/clinical nutrition emulsions Design of new modified bitumen products Design of new lubricating greases based on both mineral and vegetable oilsDesign of new bioplasticsDesign of ready-to-use lipid emulsion-based products for dysphagia managementNew/alternative processes for emulsion technology Since 2011, he is Vice-President of Fresenius Kabi Deutschland, a pharmaceutical company dealing with, among others, clinical nutrition products, many of them based on lipid emulsions. He is also Full Professor of Chemical Engineering (on leave) at the University of Huelva (Spain) and Professor of Chemical Engineering (on leave) at the University of Sevilla (Spain). Visiting Professor at different Universities, he is, since 2006, “Associated Member” (by invitation) of the Institute of Non-Newtonian Fluid Mechanics (UK).He was the President of both the Spanish Group of Rheology (1993-2006) and the European Society of Rheology (2009-2013). Since 2011, he is a fellow of the European Academy of Sciences and, since 2012, fellow of the International Academy of Engineering. Dr. M. Victoria Ruiz-Méndez is doctor in Chemistry and specialized in fats and oils research. She has been affiliated to the Instituto de la Grasa of the Spanish Council for Scientific Research (CSIC) since 1989 as responsible for the Pilot Plants, and leader of the research group “Modifications of Lipids in Foods” to study changes in lipid composition and chemical transformations of lipids during processing and storage of fats, oils and other foods. She has participated in a large number of projects, founded by both public and private entities, being the Main Researcher in 30 of them, with nearly 100 national and international publications, included book chapters, as well as a patent in operation.She contributes a solid experience in scientific and technological research, highlighting:- The characterization and refining of special oils and optimization of the refining process, as well as the development of advanced analytical methodology for the evaluation and control of refined oils and their changes during the process.- Use of by-products originated in the refining process, such as deodorization distillates. -The development of advanced analytical methodology for the evaluation of the quality of refined oils and their changes during the process and their food applications , that combines chromatographic adsorption and exclusion techniques to determine, with simplicity and accuracy, bioactive and compounds of thermal, oxidative and hydrolytic degradation.

• PrefaceCríspulo Gallegos-Montes and Victoria Ruiz Méndez1. Major dietary lipids in nutrition and healthGloria Márquez-Ruiz, Joaquín Velasco and Francisca Holgado2. Minor bioactive lipidsMaria Z. Tsimidou, Fani Th. Mantzouridou and Nikolaos Nenadis3. Nutritional lipidomics for the characterization of lipids in foodCarlos Calderón and Michael Lämmerhofer4. We are what we eat? The role of lipids in metabolic diseasesGenoveva Berná, Lucía López-Bermudo, Blanca Escudero-López and Franz Martín5. Innovative technologies to enhance oil recovery from olive, palm, and oilseeds and their impact on oil qualityMohamed A. Fouad M. Gaber, Amy Logan, Antonia Tamborrino, Alessandro Leone, Roberto Romaniello and Pablo Juliano6. Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO2) and short path distillationInga Grigaliūnaitė and Maria-Victoria Ruiz-Méndez7. Lipid emulsions in clinical nutrition: Enteral and parenteral nutritionBrito-de la Fuente, Edmundo, Muñiz-Becerá, Sahylin and Ascanio, Gabriel8. New alternative sources of omega-3 fish oilMónica Venegas-Calerón and Johnathan A. Napier