CHEMISTRY AND PROPERTIES Nomenclature and Classification of LipidsSean Francis O’Keefe and Paul J. Sarnoski Chemistry and Properties of Lipids and PhospholipidsBianca Perez, Jingbo Li and Zheng Guo Lipid-Based Emulsions and EmulsifiersDavid Julian McClements The Chemistry of Waxes and SterolsEdward J. Parish and Wendell S. Grainger Extraction and Analysis of LipidsF. Shahidi, P. Ambigaipalan, and P.K.J.P.D. Wanasundara Analysis of Fatty Acid Positional Distribution in TriacylglycerolYomi Watanabe and Kazuaki Yoshinaga Methods for Trans Fatty Acid AnalysisMagdi M. Mossoba, Cynthia T. Srigley, Richard E. McDonald, Hormoz Azizian, and John K.G. Kramer Physical Characterization of Fats and OilsFernanda Peyronel and Alejandro G. Marangoni Frying Oil ChemistryN.A. Michael Eskin, Felix Aladedunye, and Usha Thiyam- Hollander PROCESSING AND FOOD APPLICATIONS Processing and Modification Technologies for Edible Oils and FatsSelma Türkay, Nese Sahin-Yesilçubuk Crystallization Behavior of Fats: Effect of Processing ConditionsSilvana Martini and Ashwini Wagh Chemical Interesterification of Food Lipids: Theory and PracticeDerick Rousseau, Saeed M. Ghazani, and Alejandro G. Marangoni Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid IsomersToshihiro Nagao and Yuji Shimada Microbial Lipid ProductionA. Saygün, Nese Sahin-Yesilçubuk, Suk-Hoo Yoon, Yong-R Kim, and N. Aran Food Applications of LipidsN. A. Michael Eskin and Gary R. List Encapsulation Technologies for LipidsNese Sahin-Yesilçubuk and Casimir C. Akoh OXIDATION AND ANTIOXIDANTS Rethinking Lipid OxidationKaren M. Schaich Polyunsaturated Lipid Oxidation in Aqueous SystemKazuo Miyashita Methods for Measuring Oxidative Rancidity in Fats and OilsFereidoon Shahidi, Jiankang Wang, and Udaya N. Wanasundara Antioxidants and Their Mechanisms of ActionRyan J. Elias and Eric A. Decker Effects and Mechanisms of Minor Compounds in Oil on Lipid OxidationEunok Choe NUTRITION Digestion, Absorption and Metabolism of Lipids, Charlotte Lauridsen Omega-3 Polyunsaturated Fatty Acids and HealthMichelle Briggs, Kate J. Bowen, and Penny M. Kris-Etherton Dietary Fats, Eicosanoids, Immunity and InflammationPhilip C. Calder Dietary Fats and Coronary Heart DiseaseRonald P. Mensink and Jogchum Plat Conjugated Linoleic AcidYeonhwa Park Dietary Fats and ObesityDorothy B. Hausman and Barbara Mullen Grossman Influence of Dietary Fat on the Development of CancerHoward Perry Glauert Brain Lipids in Health and DiseaseJessica H. Hall and John L. Harwood Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken NutritionMilan Certik, Tatiana Klempová, Dušan Jalc, Zora Váradyová, and Slavomír Marcincák BIOTECHNOLOGY AND BIOCHEMISTRY Lipid Biotechnology and BiochemistrySampson Anankanbil, Fan Suo, Peter R. Jensen, and Zheng Guo Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and TechnologyRanYe Microbial LipasesOi-Ming Lai, Eng-Tong Phauh, Yee-Ying Lee, Casimir C. Akoh and John D. Weete Enzymatic InteresterificationWendy M. Willis, Saeed M. Ghazani and Alejandro G. Marangoni Structured LipidsCasimir C. Akoh and Byung Hee Kim Production of Edible Oils through Metabolic EngineeringRandall J. Weselake, Helen Woodfield, Catherine J. Field, and John L.Harwood Genetically Engineered Cereals for Production of Polyunsaturated Fatty AcidsMilan Certik, Tatiana Klempová, Daniel Mihálik, Katarína Ondreicková, Marcela Gubišová, and Ján Kraic