TY  - BOOK
AU  - Akoh,Casimir C.
AU  - Min,David B.
TI  - Food lipids: chemistry, nutrition, and biotechnology 
T2  - Food science and technology
SN  - 1420046632
AV  - QP751 .F647 2008
U1  - 612.01577 22
PY  - 2008///]
CY  - Boca Raton
PB  - CRC Press/Taylor & Francis Group
KW  - Lipids
KW  - Lipids in human nutrition
KW  - Biotechnology
KW  - Metabolism
KW  - Physiology
KW  - Methodology
KW  - Food
KW  - chemistry
KW  - Nutritional Physiological Phenomena
N1  - Includes bibliographical references and index; Chemistry and Properties --; Processing --; Oxidation and Antioxidants --; Nutrition --; Biotechnology and Biochemistry
N2  - "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
ER  -