Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition

Portada
Casimir C. Akoh, David B. Min
CRC Press, 17 d’abr. 2002 - 1028 pàgines
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 equa
 

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Continguts

Nomenclature and Classification of Lipids
1
Chemistry and Function of Phospholipids
41
LipidBased Emulsions and Emulsifiers
63
The Chemistry of Waxes and Sterols
103
Extraction and Analysis of Lipids
133
Methods for trans Fatty Acid Analysis
169
Chemistry of Frying Oils
205
Recovery Refining Converting and Stabilizing Edible Fats and Oils
223
Fats and Oils in Human Health
543
Unsaturated Fatty Acids
559
Dietary Fats Eicosanoids and the Immune System
589
Dietary Fats and Coronary Heart Disease
603
Conjugated Linoleic Acids Nutrition and Biology
637
Dietary Fats and Obesity
663
LipidBased Synthetic Fat Substitutes
695
Food Applications of Lipids
729

Crystallization and Polymorphism of Fats
275
Chemical Interesterification of Food Lipids Theory and Practice
301
Lipid Oxidation of Edible Oil
335
Lipid Oxidation of Muscle Foods
365
Fatty Acid Oxidation in Plant Tissues
413
Methods for Measuring Oxidative Rancidity in Fats and Oils
465
Antioxidants
489
Antioxidant Mechanisms
517
Lipid Biotechnology
751
Microbial Lipases
813
Enzymatic Interesterification
839
Structured Lipids
877
Biosynthesis of Fatty Acids and Storage Lipids in OilBearing Seed and Fruit Tissues of Plants
909
Genetic Engineering of Crops That Produce Vegetable Oil
967
Index
997
Copyright

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Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition
Casimir C. Akoh,David B. Min
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Frases i termes més freqüents

acyl Agric analysis antioxidant B-oxidation Biochem Biophys biosynthesis carbon catalyst catalyzed cell Chem chemical cholesterol chromatography cocoa butter compounds concentration conjugated linoleic acid containing crystallization desaturase diet dietary fat double bonds droplets effects emulsifier emulsion enzymatic enzyme esterification esters extraction fats and oils fish oil flavor Food Chem Food Sci formation free fatty acids free radical frying function glycerol groups hydrogen hydrolysis hydroperoxides increase inhibition intake interaction interesterification isomers levels lipase lipase-catalyzed lipid oxidation lipoprotein lipoxygenase long chain margarine membrane metabolism methyl molecular molecules muscle Nutr nutritional Oil Chem oleic acid olestra oxidation pathway phase phospholipids plant plasma polyester polyunsaturated fatty acids properties protein PUFAs rats reaction saturated seed singlet oxygen solvent soybean oil specific stability sterols storage structure studies substrate sucrose synthesis Technol temperature tocopherol trans fatty acids transesterification triacylglycerols triglycerides unsaturated fatty acids vegetable oils vitamin

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Informació bibliogràfica

TítolFood Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition
Food Science and Technology
EditorsCasimir C. Akoh, David B. Min
Edició2, revisada
EditorCRC Press, 2002
ISBN0203908813, 9780203908815
Nre. de pàgines1028 pàgines
  
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