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

Contributor(s):

Material type: Text

TextSeries: 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

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Previous	612.01524 BIO Biological inorganic chemistry : structure and reactivity /	612.01528 FLA Flavonoids : chemistry, biochemistry, and applications /	612.01575 BOL Protein methods /	612.01577 FOO Food lipids : chemistry, nutrition, and biotechnology /	612.01583 BEA Chemical biophysics : quantitative analysis of cellular systems /	612.044 KEN Physiology of sport and exercise /	612.044 LAW Physics and the art of dance : understanding movement /	Next

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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