The first edition of Food Lipids was published in 1998 and the second edition in 2002 by Marcel
Dekker, Inc. Taylor & Francis Group, LLC, acquired Marcel Dekker and the rights to publish the
third edition. We firmly believe that this book has been of interest and will help those involved in
lipid research and instruction. Many have bought the previous editions and we thank you for your
support. The need to update the information in the second edition cannot be overstated, as more data
and new technologies are constantly becoming available.
Lipids (fats and oils) are a wide range of organic molecules that serve several functions in organisms. Lipids are essential components of our diet, highlighting their important contribution in energy, representing 9 kcal/g (or 37.7 kJ/g), and by some components relevant to the metabolism, such as essential fatty acids, fat soluble vitamins and sterols (cholesterol and phytosterols).
Enzyme Nomenclature and Classification
• Enzymes are commonly named by adding a suffix "-ase" to the root name of the substrate molecule it is acting upon. For example, Lipase catalyzes the hydrolysis of a lipid triglyceride. Sucrase catalyzes