Food Lipids: Chemistry, Nutrition, and Biotechnology, Third EditionCRC Press, 17 de març 2008 - 928 pàgines Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism.
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Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition Casimir C. Akoh,David B. Min Previsualització limitada - 2008 |
Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition Casimir C. Akoh,David B. Min Visualització de fragments - 2008 |
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Referències a aquest llibre
Nutraceutical and Specialty Lipids and their Co-Products Fereidoon Shahidi Previsualització no disponible - 2006 |
Los aceites y grasas : composición y propiedades Enrique Graciani Constante Previsualització no disponible - 2006 |