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 | , |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Boca Raton :
CRC Press/Taylor & Francis Group,
©2008.
|
| Edition | 3rd ed. |
| Series | Food science and technology (Academic Press)
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781420046649 1420046640 9781628706239 1628706236 9781439875551 1439875553 9781420046632 1420046632 |
| Physical Description | 1 online resource (xiii, 914 pages) : illustrations |
Cover
Table of Contents:
- 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.