Chemical, biological, and functional aspects of food lipids

"Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lip...

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Bibliographic Details
Other Authors: Sikorski, Zdzisław E., Kołakowska, Anna, 1938-
Format: eBook
Language: English
Published: Boca Raton : Taylor & Francis, 2011.
Edition: 2nd ed.
Series: Chemical and functional properties of food components series.
Subjects:
Lipids.
Food > Fat content.
Food industry and trade.
elektronické knihy
electronic books
ISBN: 9781439802380
Physical Description: xiv, 497 p. : ill.

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Table of contents

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999 |c 75633  |d 75633 
020 |a 9781439802380  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |c FlBoTFG 
245 0 0 |a Chemical, biological, and functional aspects of food lipids  |h [elektronický zdroj] /  |c edited by Zdzisław E. Sikorski, Anna Kołakowska. 
250 |a 2nd ed. 
260 |a Boca Raton :  |b Taylor & Francis,  |c 2011. 
300 |a xiv, 497 p. :  |b ill. 
490 1 |a Chemical & functional properties of food components series 
504 |a Includes bibliographical references and index. 
505 8 |a (Publisher-supplied data) ch. 1. The nomenclature and structure of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- ch. 2. Chemical and physical properties of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- ch. 3. Principles of lipid analysis / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- ch. 4. Lipids and food quality / Anna Kolakowska and Zdzislaw E. Sikorski -- ch. 5. Lipids in food structure / Wioletta Blaszczak and Józef Fornal -- ch. 6. Phospholipids / Jan Pokorný and Stefan Schmidt -- ch. 7. Cholesterol and phytosterols / Erwin Wasowicz and Magdalena Rudzinska -- ch. 8. Lipophilic vitamins / Malgorzara Nogala-Kalucka -- ch. 9. Lipid oxidation in food systems / Grzegorz Bartosz and Anna Kolakowska -- ch. 10. Antioxidants / Anna Kolakowska and Grzegorz Bartosz -- ch. 11. Dietary lipids and coronary heart disease / Zdzislaw F. Forycki -- ch. 12. Role of lipids in children health and development / Grazyna Sikorska-Wisniewska -- ch. 13. Lipids and the human vision / Pawel Lipowski -- ch. 14. Plant lipids and oils / Jan Pokorný and Stefan Schmidt -- ch. 15. Fish lipids / Anna Kolakowska -- ch. 16. Milk lipids / Michael H. Tunick -- ch. 17. The role of lipids in meat / Zdzislaw E. Sikorski and Izabela Sinkiewicz -- ch. 18. Egg lipids / Waldemar Ternes and Astrid Drotleff -- ch. 19. Modified triacylglycerols and fat replacers / Wlodzimierz Bednarski and Marek Adamczak -- ch. 20. Lipids with special biological and physico-chemical activity / Marek Adamczak and Wlodzimierz Bednarski -- ch. 21. Frying fats / Dimitrios Boskou -- ch. 22. Lipid-proteins and lipid-saccharides interactions / Jan Pokorny, Anna Kolakowska, and Grzegorz Bienkiewicz -- ch. 23. Contaminants of oils : analytical aspects / Fare Yemiscioglu, Aytac Saygin Gumuskesen, Semih Otles, and Yildiz Karaibrahimoglu. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
520 |a "Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition"--  |c Provided by publisher. 
650 0 |a Lipids. 
650 0 |a Food  |x Fat content. 
650 0 |a Food industry and trade. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Sikorski, Zdzisław E. 
700 1 |a Kołakowska, Anna,  |d 1938- 
776 1 |z 9781439802373 
830 0 |a Chemical and functional properties of food components series. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b10272  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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