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Food lipids : chemistry, nutrition, and biotechnology / edited by Casimir C. Akoh and David B. Min.

Contributor(s): Material type: TextTextSeries: Food science and technologyPublisher: Boca Raton : CRC Press/Taylor & Francis Group, [2008]Copyright date: ©2008Edition: Third editionDescription: xiii, 914 pages : illustrations ; 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1420046632
  • 9781420046632
Subject(s): DDC classification:
  • 612.01577 22
LOC classification:
  • QP751 .F647 2008
Contents:
Chemistry and Properties -- Processing -- Oxidation and Antioxidants -- Nutrition -- Biotechnology and Biochemistry.
Summary: "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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 612.01577 FOO (Browse shelf(Opens below)) 1 Available A426220B

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.

Machine converted from AACR2 source record.

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