Highlighting the role of dietary fats in foods, human health, and disease, the third edition of Food Lipids emphasizes lipids from the point of entry into the food supply. New chapters cover polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids, and the effects and mechanisms of minor compounds in oil on lipid oxidation. Addressing the chemistry of lipid and antioxidant reactions as well as applications in biotechnology, this edition presents an in-depth discussion on lipid oxidation and antioxidants, with updated information and references throughout the text.