Chemical, Biological, and Functional Aspects of Food Lipids
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...
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| Other Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton
CRC Press
2011
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| Edition: | Second edition |
| Series: | Chemical and functional properties of food components series.
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 020 | # | # | |a 9781439802373 |q hardback |
| 020 | # | # | |a 1439802378 |q hardback |
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| 090 | 0 | 0 | |a QU85 |b C5163 2011 |
| 245 | 0 | 0 | |a Chemical, Biological, and Functional Aspects of Food Lipids |c EDITED BY Zdzislaw Z. E. Sikorski, Anna Kolakowska |
| 250 | # | # | |a Second edition |
| 264 | # | 1 | |a Boca Raton |b CRC Press |c 2011 |
| 264 | # | 4 | |c ©2011 |
| 300 | # | # | |a xiv, 497 pages |b illustrations |c 24 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 490 | 1 | # | |a Chemical & functional properties of food components series |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a 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 |
| 526 | 8 | # | |a FST713 |b AS752 |5 AS |
| 526 | # | # | |a Food Ingredients Technology |b Master of Science In Food Science and Technology |5 Faculty of Applied Science |
| 650 | # | 0 | |a Food Analysis |
| 650 | # | 0 | |a Lipids |
| 650 | # | 0 | |a Nutritional Physiological Phenomena |
| 700 | 1 | # | |a Sikorski, Zdzislaw E. |d 1938- |e editor |
| 700 | 1 | # | |a Kolakowska, Anna |d 1938- |e editor |
| 830 | # | 1 | |a Chemical and functional properties of food components series. |
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Food lipids chemistry, nutrition, and biotechnology