An edition of Chemical, biological, and functional aspects of food lipids (2011)

Chemical, biological, and functional aspects of food lipids

2nd ed.

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Cover of: Chemical, biological, and functional aspects of food lipids by Zdzisław E. Sikorski
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An edition of Chemical, biological, and functional aspects of food lipids (2011)

Chemical, biological, and functional aspects of food lipids

2nd ed.

by

  • 0 Ratings
  • 0 Want to read
  • 0 Currently reading
  • 0 Have read

"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"--

Publish Date
Publisher
Taylor & Francis, CRC Press, Taylor & Francis Group
Language
English
Pages
497

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Previews available in: English

Subjects
Lipids, Food Analysis, Food, Nutritional Physiological Phenomena, Food industry and trade, Fat content, Aliments, Lipides, Industrie et commerce, Teneur en matière grasse, Lipids, metabolism

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Cover of: Chemical, biological, and functional aspects of food lipids
Chemical, biological, and functional aspects of food lipids
2011, Taylor & Francis, CRC Press, Taylor & Francis Group
in English - 2nd ed.
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Book Details

Table of Contents

(Publisher-supplied data) Chapter 1. The nomenclature and structure of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr
Chapter 2. Chemical and physical properties of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr
Chapter 3. Principles of lipid analysis / David S. Nichols, Timothy B. Jordan, and Neil Kerr
Chapter 4. Lipids and food quality / Anna Kolakowska and Zdzislaw E. Sikorski
Chapter 5. Lipids in food structure / Wioletta Blaszczak and Józef Fornal
Chapter 6. Phospholipids / Jan Pokorný and Stefan Schmidt
Chapter 7. Cholesterol and phytosterols / Erwin Wasowicz and Magdalena Rudzinska
Chapter 8. Lipophilic vitamins / Malgorzara Nogala-Kalucka
CHAPTER 9. Lipid oxidation in food systems / Grzegorz Bartosz and Anna Kolakowska
Chapter 10. Antioxidants / Anna Kolakowska and Grzegorz Bartosz
Chapter 11. Dietary lipids and coronary heart disease / Zdzislaw F. Forycki
Chapter 12. Role of lipids in children health and development / Grazyna Sikorska-Wisniewska
Chapter 13. Lipids and the human vision / Pawel Lipowski
Chapter 14. Plant lipids and oils / Jan Pokorný and Stefan Schmidt
Chapter 15. Fish lipids / Anna Kolakowska
Chapter 16. Milk lipids / Michael H. Tunick
Chapter 17. The role of lipids in meat / Zdzislaw E. Sikorski and Izabela Sinkiewicz
Chapter 18. Egg lipids / Waldemar Ternes and Astrid Drotleff
Chapter 19. Modified triacylglycerols and fat replacers / Wlodzimierz Bednarski and Marek Adamczak
Chapter 20. Lipids with special biological and physico-chemical activity / Marek Adamczak and Wlodzimierz Bednarski
Chapter 21. Frying fats / Dimitrios Boskou
Chapter 22 Lipid-proteins and lipid-saccharides interactions / Jan Pokorny, Anna Kolakowska, and Grzegorz Bienkiewicz
Chapter 23 Contaminants of oils: analytical aspects / Fare Yemiscioglu, Aytac Saygin Gumuskesen, Semih Otles, and Yildiz Karaibrahimoglu.

Edition Notes

Includes bibliographical references and index.

Published in
Boca Raton
Series
Chemical & functional properties of food components series, Chemical and functional properties of food components series

Classifications

Dewey Decimal Class
664
Library of Congress
TP453.L56 C48 2011, QP751

The Physical Object

Pagination
p. ;
Number of pages
497

ID Numbers

Open Library
OL24494415M
Internet Archive
chemicalbiologic00siko
ISBN 13
9781439802373
LCCN
2010025893
Amazon ID (ASIN)
B0006AKT0U
Better World Books
BWB19583515

Source records

Library of Congress MARC record
Internet Archive item record
Better World Books record
Library of Congress MARC record
Promise Item
Internet Archive item record

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April 13, 2023 Edited by ImportBot import existing book
December 4, 2022 Edited by ImportBot import existing book
December 4, 2022 Edited by ImportBot import existing book
November 13, 2020 Edited by MARC Bot import existing book
December 4, 2010 Created by ImportBot Imported from Library of Congress MARC record