MARC Record from marc_columbia

LEADER: 03927cam a2200529Ma 4500
001 4247902
005 20210226094516.0
006 m o d
007 cr cn|||||||||
008 000807t19961996nyua ob 101 0 eng d
019 $a823475716$a961672807$a962580367$a984884028
020 $a0585157847$q(electronic bk.)
020 $a9780585157849$q(electronic bk.)
020 $z0824797124$q(acid-free paper)
035 $a(OCoLC)ocm44956558
035 $a(NNC)4247902
035 $a(OCoLC)44956558$z(OCoLC)823475716$z(OCoLC)961672807$z(OCoLC)962580367$z(OCoLC)984884028
035 $a4247902
040 $aN$T$beng$epn$cN$T$dOCL$dOCLCQ$dYDXCP$dOCLCG$dOCLCQ$dNEG$dOCLCO$dOCLCQ$dZCU$dOCLCQ$dIET$dOCLCQ$dSUR$dOCLCQ$dOCLCF
050 4 $aQP751$b.F645 1996eb
072 7 $aMED$x060000$2bisacsh
082 04 $a612.3/97$220
245 00 $aFood lipids and health /$cedited by Richard E. McDonald, David B. Min.
260 $aNew York :$bMarcel Dekker,$c[1996], ©1996.
300 $a1 online resource (xiii, 473 pages) :$billustrations.
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
490 1 $aIFT basic symposium series ;$v11
500 $aBased on the 19th annual symposium held June 1 and 2, 1995.
504 $aIncludes bibliographical references and index.
505 0 $a1. Dietary Recommendations for Lipids and Measures Designed to Facilitate Implementation / John E. Vanderveen -- 2. Food Lipids and Atherosclerosis / David Kritchevsky -- 3. Dietary Lipids and Cancer: Lessons from the Past, Directions for the Future / Michael W. Pariza -- 4. Dietary Lipids and the Immune Response / David M. Klurfeld and Kobra Eghtedary -- 5. Food Lipids and Bone Health / Bruce A. Watkins and Mark F. Seifert -- 6. Enzymatic Modification of Lipids / Casimir C. Akoh -- 7. Formation of Lipid Oxidation Products During Deep Fat Frying: Effects on Oil Quality and Their Determination / Edward G. Perkins -- 8. Trans Fatty Acids: Labeling, Nutrition, and Analysis / Richard E. McDonald and Magdi M. Mossoba -- 9. Analysis and Health Effects of Cholesterol Oxides / Paul B. Addis, Peter W. Park, Francesco Guardiola and Rafael Codonoy -- 10. Chemistry of Lipid Oxidation / David B. Min and Hyung-Ok Lee -- 11. Significance of Lipids Oxidation to Food Processors / Thomas H. Smouse -- 12. Contributions of Lipids to Desirable and Undesirable Flavors in Foods / Jane Love -- 13. Natural Antioxidants: From Radical Mechanisms to Food Stabilization / Jurg Loliger, Pierre Lambelet, Robert Aeschbach and Elizabeth M. Prior -- 14. Evaluation of Lipid Quality and Stability / Kathleen Warner -- 15. Applications of Plant Biotechnology to Edible Oils / Toni Voelker -- 16. Current Developments in Fat Replacers / William E. Artz and Steven L. Hansen -- 17. The Role of Lipids in Medical and Designer Foods / Mary K. Schmidl -- 18. Determinants of Dietary Fat Intake in Humans / Richard D. Mattes.
588 0 $aPrint version record.
650 0 $aLipids in human nutrition$vCongresses.
650 0 $aFood$xLipid content$vCongresses.
650 7 $aMEDICAL$xNutrition.$2bisacsh
650 7 $aLipidios (metabolismo)$2larpcal
650 7 $aNutricao.$2larpcal
650 7 $aLipids in human nutrition.$2fast$0(OCoLC)fst00999388
655 4 $aElectronic books.
655 7 $aConference papers and proceedings.$2fast$0(OCoLC)fst01423772
700 1 $aMcDonald, Richard E.,$d1946-$0http://id.loc.gov/authorities/names/n96036166
700 1 $aMin, David B.$0http://id.loc.gov/authorities/names/n85076112
776 08 $iPrint version:$tFood lipids and health.$dNew York : Marcel Dekker, ©1996$z0824797124$w(DLC) 96018488$w(OCoLC)34598194
830 0 $aIFT basic symposium series ;$v11.$0http://id.loc.gov/authorities/names/n42013229
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio4247902$zAll EBSCO eBooks
852 8 $blweb$hEBOOKS