Food Lipids : Chemistry, Nutrition and Biotechnology.
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Casimir C Akoh; David B Min
- ناشر : Hoboken : Marcel Dekker Inc.
- چاپ و سال / کشور: 2002
- شابک / ISBN : 9780824744489
Description
Preface to the Second Edition; Preface to the First Edition; Contents; Contributors; Nomenclature and Classification of Lipids; Chemistry and Function of Phospholipids; Lipid-Based Emulsions and Emulsifiers; The Chemistry of Waxes and Sterols; Extraction and Analysis of Lipids; Methods for trans Fatty Acid Analysis; Chemistry of Frying Oils; Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils; Crystallization and Polymorphism of Fats; Chemical Interesterification of Food Lipids: Theory and Practice; Lipid Oxidation of Edible Oil; Lipid Oxidation of Muscle Foods. Fatty Acid Oxidation in Plant TissuesMethods for Measuring Oxidative Rancidity in Fats and Oils; Antioxidants; Antioxidant Mechanisms; Fats and Oils in Human Health; Unsaturated Fatty Acids; Dietary Fats, Eicosanoids, and the Immune System; Dietary Fats and Coronary Heart Disease; Conjugated Linoleic Acids: Nutrition and Biology; Dietary Fats and Obesity; Lipid-Based Synthetic Fat Substitutes; Food Applications of Lipids; Lipid Biotech.
This work furnishes a solid background in lipid nomenclature and classification as well as the latest developments in lipid chemistry.
