Food Lipids
Chemistry, Nutrition, and Biotechnology, Second Edition
Seiten
2002
|
2nd New edition
Marcel Dekker Inc (Verlag)
978-0-8247-0749-1 (ISBN)
Marcel Dekker Inc (Verlag)
978-0-8247-0749-1 (ISBN)
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Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. This book covers conjugated linoleic acids in health, and food applications of lipids. It covers topics including lipid oxidation in foods and tissues and lipid biotechnology and genetic engineering.
Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equations to help clarify study. With contributions of more than 40 internationally renowned experts, the book covers conjugated linoleic acids in health, and food applications of lipids. Topics include lipid oxidation in foods and tissues; the chemistry and mechanisms of lipid and antioxidant reactions; lipid biotechnology and genetic engineering; and more.
Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equations to help clarify study. With contributions of more than 40 internationally renowned experts, the book covers conjugated linoleic acids in health, and food applications of lipids. Topics include lipid oxidation in foods and tissues; the chemistry and mechanisms of lipid and antioxidant reactions; lipid biotechnology and genetic engineering; and more.
Chemistry and properties: nomenclature and classification of lipids; chemistry and function of phospholipids; lipid-based emulsions and emulsifiers. Processing: recovery, refining, converting and stabalizing edible fats and oils; crystallization andpolymorphism of fats; chemical interesterification of food lipids - theory and practice. Oxidation: lipid oxidation of edible oil; lipid oxidation of muscle foods; fatty acid oxidation in plant tissues. Nutrition: fats and oils in human health;unsaturated fatty acids; dietary fats, eicosanoids and the immune system. Biotechnology and biochemistry: lipid biotechnology; microbial lipases; enzymatic interesterification.
| Erscheint lt. Verlag | 17.4.2002 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Gewicht | 1769 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Studium ► 1. Studienabschnitt (Vorklinik) ► Biochemie / Molekularbiologie | |
| Naturwissenschaften ► Biologie ► Biochemie | |
| Technik ► Lebensmitteltechnologie | |
| Technik ► Umwelttechnik / Biotechnologie | |
| ISBN-10 | 0-8247-0749-4 / 0824707494 |
| ISBN-13 | 978-0-8247-0749-1 / 9780824707491 |
| Zustand | Neuware |
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