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...

Full description

Saved in:
Bibliographic Details
Other Authors: Akoh, Casimir C., 1955-, Min, David B.
Format: eBook
Language: English
Published: Boca Raton : CRC Press/Taylor & Francis Group, ©2008.
Edition: 3rd ed.
Series: Food science and technology (Academic Press)
Subjects:
Lipids.
Lipids in human nutrition.
Lipids > Biotechnology.
Lipids > Metabolism.
Food.
Nutrition.
elektronické knihy
electronic books
ISBN: 9781420046649
1420046640
9781628706239
1628706236
9781439875551
1439875553
9781420046632
1420046632
Physical Description: 1 online resource (xiii, 914 pages) : illustrations

Cover

Table of contents

LEADER 03922cam a2200541 a 4500
001 kn-ocn213371194
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 080313s2008 flua ob 001 0 eng d
040 |a N$T  |b eng  |e pn  |c N$T  |d YDXCP  |d OCLCQ  |d SHH  |d OSU  |d CDX  |d IWA  |d OCLCE  |d IDEBK  |d OCLCQ  |d BUF  |d E7B  |d MHW  |d EBLCP  |d OCLCO  |d OCLCQ  |d OCLCF  |d OCLCO  |d KNOVL  |d OCLCQ  |d CRCPR  |d OCLCQ  |d DEBSZ  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCQ  |d OCLCO  |d Z5A  |d OCLCO  |d OCLCA  |d OCLCQ  |d UAB  |d OCLCA  |d D6H  |d OCLCO  |d OCLCQ  |d NLE  |d AU@  |d UKMGB  |d OCLCO  |d WYU  |d UWO  |d OCLCA  |d OCLCQ  |d OCLCO  |d LEAUB  |d NLW  |d OCLCQ  |d INARC  |d OCLCQ  |d OCLCO  |d OCLCQ  |d OCLCO  |d OCLCQ  |d OCL  |d OCLCO  |d OCLCL 
020 |a 9781420046649  |q (electronic bk.) 
020 |a 1420046640  |q (electronic bk.) 
020 |a 9781628706239  |q (electronic bk.) 
020 |a 1628706236  |q (electronic bk.) 
020 |a 9781439875551 
020 |a 1439875553 
020 |z 9781420046632 
020 |z 1420046632 
035 |a (OCoLC)213371194  |z (OCoLC)231841905  |z (OCoLC)302358574  |z (OCoLC)319270878  |z (OCoLC)437200435  |z (OCoLC)607800223  |z (OCoLC)648349226  |z (OCoLC)649963566  |z (OCoLC)666918868  |z (OCoLC)712977636  |z (OCoLC)988793428  |z (OCoLC)1004612591  |z (OCoLC)1004620799  |z (OCoLC)1004621315  |z (OCoLC)1009346311  |z (OCoLC)1013593128  |z (OCoLC)1029498331  |z (OCoLC)1031049661  |z (OCoLC)1052024053  |z (OCoLC)1058285371  |z (OCoLC)1066509114  |z (OCoLC)1074332019  |z (OCoLC)1086490044  |z (OCoLC)1086503744  |z (OCoLC)1175673236  |z (OCoLC)1274853529 
042 |a dlr 
245 0 0 |a Food lipids :  |b chemistry, nutrition, and biotechnology /  |c edited by Casimir C. Akoh, David B. Min. 
250 |a 3rd ed. 
260 |a Boca Raton :  |b CRC Press/Taylor & Francis Group,  |c ©2008. 
300 |a 1 online resource (xiii, 914 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Food science and technology 
504 |a Includes bibliographical references and index. 
505 0 |a Front cover; Contents; Preface to the Third Edition; Editors; Contributors; Part I: Chemistry and Properties; Chapter 1. Nomenclature and Classification of Lipids; Chapter 2. Chemistry and Function of Phospholipids; Chapter 3. Lipid-Based Emulsions and Emulsifiers; Chapter 4. Chemistry of Waxes and Sterols; Chapter 5. Extraction and Analysis of Lipids; Chapter 6. Methods for trans Fatty Acid Analysis; Chapter 7. Chemistry of Frying Oils; Part II: Processing; Chapter 8. Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils; Chapter 9. Crystallization and Polymorphism of Fats. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a 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. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Lipids. 
650 0 |a Lipids in human nutrition. 
650 0 |a Lipids  |x Biotechnology. 
650 0 |a Lipids  |x Metabolism. 
650 0 |a Food. 
650 0 |a Nutrition. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Akoh, Casimir C.,  |d 1955-  |1 https://id.oclc.org/worldcat/entity/E39PBJbttycHWYK7xwQwF6Hgrq 
700 1 |a Min, David B. 
776 0 8 |i Print version:  |t Food lipids.  |b 3rd ed.  |d Boca Raton : CRC Press/Taylor & Francis Group, ©2008  |z 9781420046632  |z 1420046632  |w (DLC) 2007031989  |w (OCoLC)163589514 
830 0 |a Food science and technology (Academic Press) 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFLCNBE01/food-lipids-chemistry?kpromoter=marc  |y Full text 

Similar Items