Today study regarding chemistry and nutrition of lipids has become an
interesting and challenging subject. The present book covers important aspects
of classification and structures of lipids and their role in human health and
disease. This book has been divided into 18 chapters which mainly cover role of
cholesterol and polyunsaturated fatty acids in human health, immune system and
dietary lipids, fat replacers/substitutes, analysis of lipids, crystallization
of facts, chemical composition of vegetable oils, use of microorganisms for the
production of lipids etc. This book is not only directed primarily for the
students of Food Chemistry, Food Science and Nutritionists but can also be a
ready reference for