Food lipids : chemistry, nutrition, and biotechnology /
Food lipids : chemistry, nutrition, and biotechnology /
edited by Casimir C. Akoh and David B. Min.
- Third edition.
- xiii, 914 pages : illustrations ; 27 cm.
- Food science and technology .
- Food science and technology. .
Includes bibliographical references and index.
Chemistry and Properties -- Processing -- Oxidation and Antioxidants -- Nutrition -- Biotechnology and Biochemistry.
"Highlighting the role of dietary fats in foods, human health, and disease, the third edition of Food Lipids emphasizes lipids from the point of entry into the food supply. New chapters cover polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids, and the effects and mechanisms of minor compounds in oil on lipid oxidation. Addressing the chemistry of lipid and antioxidant reactions as well as applications in biotechnology, this edition presents an in-depth discussion on lipid oxidation and antioxidants, with updated information and references throughout the text."--Publisher description.
1420046632 9781420046632
2007031989
Lipids.
Lipids in human nutrition
Lipids--Biotechnology
Lipids--Metabolism
Lipids--Physiology.
Biotechnology--Methodology
Food.
Lipids--chemistry
Nutritional Physiological Phenomena
QP751 / .F647 2008
612.01577
Includes bibliographical references and index.
Chemistry and Properties -- Processing -- Oxidation and Antioxidants -- Nutrition -- Biotechnology and Biochemistry.
"Highlighting the role of dietary fats in foods, human health, and disease, the third edition of Food Lipids emphasizes lipids from the point of entry into the food supply. New chapters cover polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids, and the effects and mechanisms of minor compounds in oil on lipid oxidation. Addressing the chemistry of lipid and antioxidant reactions as well as applications in biotechnology, this edition presents an in-depth discussion on lipid oxidation and antioxidants, with updated information and references throughout the text."--Publisher description.
1420046632 9781420046632
2007031989
Lipids.
Lipids in human nutrition
Lipids--Biotechnology
Lipids--Metabolism
Lipids--Physiology.
Biotechnology--Methodology
Food.
Lipids--chemistry
Nutritional Physiological Phenomena
QP751 / .F647 2008
612.01577