Chemical, Biological, and Functional Aspects of Food Lipids

• Other Authors: Sikorski, Zdzislaw E. 1938- (Editor), Kolakowska, Anna 1938- (Editor)
• Format: Book
• Language: English
• Published: Boca Raton CRC Press 2011
• Edition: Second edition
• Series: Chemical and functional properties of food components series.
• Subjects: Food Analysis; Lipids; Nutritional Physiological Phenomena
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xiv, 497 pages illustrations 24 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9781439802373; 1439802378

Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition