Food lipids : chemistry, nutrition, and biotechnology
Highlighting the role of dietary fats in foods, human health, and disease, this book emphasizes lipids from the point of entry into the food supply. It covers polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, and tocopherol stability and prooxidant mecha...
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| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton :
CRC Press/Taylor & Francis Group,
©2008.
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| Edition: | 3rd ed. |
| Series: | Food science and technology (Academic Press)
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| Subjects: | |
| ISBN: | 9781420046649 1420046640 9781628706239 1628706236 9781439875551 1439875553 9781420046632 1420046632 |
| Physical Description: | 1 online resource (xiii, 914 pages) : illustrations |
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Table of contents
| Summary: | Highlighting the role of dietary fats in foods, human health, and disease, this book emphasizes lipids from the point of entry into the food supply. It covers polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, and tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids. |
|---|---|
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781420046649 1420046640 9781628706239 1628706236 9781439875551 1439875553 9781420046632 1420046632 |
| Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty |
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