Preface

Lipids contribute very significantly to the sensory and nutritional properties of most
kinds of foods, even if their content is not high. Nature has created a large number
of lipids that perform various functions in plants and animal organisms. Furthermore,
enzymatic and chemical processes applied in agriculture and in the food industry
serve to generate novel, tailor-made lipids that fulfill the requirements of nutritionists,
consumers, and processors. The changes that take place in raw materials post harvest,

as well as chemical and biochemical interactions of lipids with other food compo-
nents during storage and processing, affect all aspects of food quality. Most of these

processes can be effectively controlled by those who know food chemistry.
This book differs from the standard text on lipid chemistry. It contains a concise,

yet well-documented, presentation of the current state of knowledge on the occur-
rence, distribution, chemical and biochemical reactivity, functional properties, and

biological role of lipids in food systems. The first two chapters describe the effect
of lipids and their distribution in agricultural raw materials on food quality. Chapter
3 contains a description of the current nomenclature, as well as the main chemical
and physical properties of lipids, with Chapter 4 extending the subject coverage to

the rheological properties. Chapters 5, 6, and 7 bring new information on phospho-
lipids, sterols, and fat-soluble vitamins in foods. Of crucial significance for the

sensory and nutritive aspects of food quality are the reactions and their effects
described in Chapter 8 on lipid oxidation. The current state of techniques used for
lipid analysis is presented in Chapter 9, while lipids in human nutrition are expertly
treated in Chapter 10. The lipids of plants, fish, milk, and eggs, as well as their roles
in different foods are described in Chapters 11 through 14, while modified lipids
and frying fats are presented in Chapters 15 and 16. Interactions of components are
of crucial importance for food quality — these are the subject of Chapter 17.
Most chapters are concise monographs prepared by renowned specialists in their
respective areas. They are based on the personal research and teaching experience
of the contributors, as well as on critical evaluations of the present state of knowledge
as reflected in the current, extensive world literature. The references in the chapters
include articles published in several languages in addition to English. This volume
is addressed to food scientists in industry and academia, to food science graduate
students, and also to nutritionists and all persons interested in the role and attributes
of lipids as food components.
The editors have been fortunate to have had the opportunity to work with
knowledgeable colleagues from universities and research institutions in Australia,
the Czech Republic, Germany, Greece, Poland, and Spain. Their acceptance of our
conception of the book and of the editorial guidelines is highly appreciated. Special
thanks are due to those contributors who prepared their chapters well ahead of time.
It was possible to publish the book without significant delay only because of the understanding of Dr. Eleanor Riemer and Sara Kreisman of CRC Press, who agreed
to accept several contributions even after the original deadline.
We are honored to dedicate this volume to the memory of Professor Henryk
Niewiadomski, the organizer and head of the Department of Fat Technology at the

University of Technology, and one-term president of the International Soci-
ety of Fat Research. His books on fat raw materials and fat technology have been

an invaluable source of information for generations of students and professionals.
Thanks are also due to several of our co-workers, who willingly helped us in different
ways, as well as to Krystyna and Edward, who tolerated their life partners engrossed
in editing this book. We are most thankful to God for allowing us to bring the task
to a positive end and for giving us the chance to learn to be more humble.