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New Reasons to Consider NUTRITIONAL LIPIDS.

• Authors : Fitzpatrick, Kelley¹

Subjects: LIPIDS; NUTRITION; BEEFDIETARY Supplement, The (Periodical)

• Source: Prepared Foods. Apr2011, Vol. 180 Issue 4, pNS3-NS7. 3p.

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LIPIDS FOR LIFE.

• Authors : ANTHONY, MARK¹

Subjects: *LIPIDS in the body; *DIETARY fats; *LIPIDS in human nutrition

• Source: Prepared Foods. Feb2019, Vol. 188 Issue 2, p39-45. 7p.

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FAT Overboard.

• Authors : Wade, Marcia A.

Subjects: LIPIDS; FOOD mixes; ESSENTIAL fatty acidsUNITED States

• Source: Prepared Foods. Mar2006, Vol. 175 Issue 3, pNS19-NS24. 4p.

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Fats & Oils.

• Authors : Black, Mark¹

Subjects: LIPIDS; FAT; FATTY acids

• Source: Prepared Foods. Jun2010, Vol. 179 Issue 6, p87-98. 7p.

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A Lexincon on lipids. (Formulating for Wellness).

• Authors : Hughes, Kerry

• Source: Prepared Foods. 2002, Vol. 171, Issue 2, pages. 3

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Applied Science & Technology Full Text (H.W. Wilson)

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Advances and use in supply of healthful fats and oils: manufacturers have traditionally had to balance stability and functionality against healthfulness in the fats and oils they use. Advances in the processing of value-added lipids to new crops producing longer chain omega-3s will increase options for formulators.

• Authors : Black, Mark

• Source: Prepared Foods. 2009, Vol. 178, Issue 7, pages. 6

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The good fats. (Nutritional Lipids).

• Authors : O'Donnell, Claudia D.; Dornblaser, Lynn

• Source: Prepared Foods. 2002, Vol. 171, Issue 4, pages. 2

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Loose lipids: while some manufacturers are trying to figure out which fats and oils are best used as replacements for trans-fatty acids, others are hoping to boost their nutritional profile with DHA or DAG. Either way, the fats have people talking.

• Authors : Wade, Marcia A.

• Source: Prepared Foods. 2006, Vol. 175, Issue 2, pages. 4

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Nutri[sim]Lipids Essentials oils.

• Source: Prepared Foods. 2000, Vol. 169, Issue 6, pages. 92

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