includes bibliography and index

1. Introduction
2. Classification of lipids
3. Composition of fatty acids and the distribution of cholesterol
4. Polyunsaturated fatty acids
5. Sterols and waxes
6. Chemical composition of vegetable oils
7. Extraction, cleaning and storage of oils and fats
8. Phenolic and enzymatic antioxidants,
9. Triacylglycerol acylhydrolases
10. Precise analysis of lipids
11. Crystallization of fats
12. Emulsion and emulsifiers
13. Cholesterol and human health
14. Immune system and dietary fats
15. Use of microorganisms for the production of lipids
16. Trends in production and demand of fats and oils
17. Fat replacers and fat substitutes
18. Nutraceuticals