Food lipids : chemistry, nutrition, and biotechnology
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current...
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| Other Authors: | |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Boca Raton, FL :
CRC Press, Taylor & Francis,
[2017]
|
| Edition: | Fourth edition. |
| Series: | Food science and technology (CRC Press)
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| Subjects: | |
| ISBN: | 9781498744874 1498744877 9781523114382 152311438X 9781498744850 1498744850 1315151855 9781315151854 |
| Physical Description: | 1 online resource (xvii, 1029 pages) : illustrations |
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Table of contents
| LEADER | 08691cam a2200517 i 4500 | ||
|---|---|---|---|
| 001 | kn-ocn976434061 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
| 006 | m o d | ||
| 007 | cr cn||||||||| | ||
| 008 | 170320t20172017flua ob 001 0 eng d | ||
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| 020 | |a 9781498744874 |q (electronic bk.) | ||
| 020 | |a 1498744877 |q (electronic bk.) | ||
| 020 | |a 9781523114382 |q (electronic bk.) | ||
| 020 | |a 152311438X |q (electronic bk.) | ||
| 020 | |z 9781498744850 |q (hardcover ; |q alk. paper) | ||
| 020 | |z 1498744850 |q (hardcover ; |q alk. paper) | ||
| 020 | |a 1315151855 | ||
| 020 | |a 9781315151854 | ||
| 024 | 7 | |a 10.1201/9781315151854 |2 doi | |
| 035 | |a (OCoLC)976434061 |z (OCoLC)978491630 |z (OCoLC)978885095 |z (OCoLC)979132388 |z (OCoLC)979316018 |z (OCoLC)979757788 |z (OCoLC)980193641 |z (OCoLC)980511191 |z (OCoLC)980747996 |z (OCoLC)981060746 |z (OCoLC)1066450809 |z (OCoLC)1067234867 |z (OCoLC)1087339955 |z (OCoLC)1109339236 | ||
| 245 | 0 | 0 | |a Food lipids : |b chemistry, nutrition, and biotechnology / |c Casimir C. Akoh. |
| 250 | |a Fourth edition. | ||
| 264 | 1 | |a Boca Raton, FL : |b CRC Press, Taylor & Francis, |c [2017] | |
| 264 | 4 | |c ©2017 | |
| 300 | |a 1 online resource (xvii, 1029 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 | |
| 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 Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters: Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Nomenclature and classification of lipids / Sean Francis O'Keefe and Paul J. Sarnoski -- Chemistry and properties of lipids and phospholipics / Bianca Pérez, Jingbo Li, and Zheng Guo -- Lipid-based emulsions and emulsifiers / David Julian McClements -- Chemistry of waxes and sterols / Edward J. Parish and Wendell S. Grainger -- Extraction and analysis of lipids / Fereidoon Shahidi, P. Ambigaipalan, and P.K.J.P.D. Wanasundara -- Analysis of fatty acid positional distribution in triacylglycerols / Yomi Watanabe and Kazuai Yoshinaga -- Methods for trans fatty acid analysis / Magdi M. Mossoba, Cynthia T. Srigley, Richard E. McDonald, Hormoz, Azizian, and John K.G. Kramer -- Physical characterization of fats and oils / Fernanda Peyronel, Edmund D. Co, and Alejandro G. Marangoni -- Frying oil chemistry / Felix Aladedunye, Usha Thiyam-Hollander, and N.A. Michael Eskin -- Processing and modification techniques for edible oils and fats / Selma Türkay and Neşe Şahin-Yeşilçubuk -- Crystallization behavior of fats: effects of processing conditions / Ashwini Wagh and Silvana Martini -- Chemical interesterification of food lipids: theory and practice / Dérick Rousseau, Saeed M. Ghazani, and Alejandro G. Marangoni -- Enzymatic purification and enrichment of polyunsaturated fatty acids and conjugated linoleic acid isomers / Yuji Shimada and Toshihiro Nagao -- Microbial lipid production / Ayşe Saygün, Neşe Şahin-Yeşilçubuk, Necla Aran, Yong-Ro Kim, and Suk-Hoo Yoon -- Food applications of lipids / N.A. Michael Eskin and Gary R. List -- Encapsulation technologies for lipids / Neşe Şahin-Yeşilçubuk and Casimir C. Akoh -- Rethinking lipid oxidation / Karen M. Schaich -- Polyunsaturated lipid oxidation in aqueous systems / Kazuo Miyashita -- Methods for measuring oxidative rancidity in fats and oils / Fereidoon Shahidi, Jiankang Wang, and Udaya N. Wanasundara -- Antioxidants and their mechanisms of action / Ryan J. Elias and Eric A. Decker -- Effects and mechanisms of minor compounds in oil on lipid oxidation / Eunok Choe -- Digestion, absorption, and metabolism of lipids / Charlotte Lauridsen -- Omega-3 polyunsaturated fatty acids and health / Michelle A. Briggs, Kate J. Bowen, and Penny M. Kris-Etherton -- Dietary fatty acids, lipid mediators, immunity, and inflammation / Philip C. Calder -- Dietary fats and coronary heart disease / Ronald P. Mensink and Jogchum Plat -- Conjugated linoleic acid / Sun Jin Hur and Yeonhwa Park -- Dietary fats and obesity / Dorothy B. Hausman and Barbara Mullen Grossman -- Influence of dietary fat on the development of cancer / Howard Perry Glauert -- Brain lipids in health and disease / Jessica H. Hall and John L. Harwood -- Biotechnologically enriched cereals with PUFAs in ruminant and chicken nutrition / Milan Čertík, Tatiana Klempová, Dušan Jalč, Zora Váradyová, and Slavomír Marcinčák -- Lipid biotechnology and biochemistry / Sampson Anankanbil, Fan Suo, Peter Ruhdal Jensen, and Zheng Guo -- Enzyme-catalyzed production of lipid-based esters for the food industry: emerging processes and technologies / Ran Ye -- Microbial lipases / Oi-Ming Lai, Eng-Tong Phuah, Yee-Ying Lee, Casimir C. Akoh, and John D. Weete -- Enzymatic interesterification / Wendy M. Willis, Saeed M. Ghazani, and Alejancro G. Marangoni -- Structured lipids / Casimir C. Akoh and Byung Hee Kim -- Production of edible oils through metabolic engineering / Randall J. Weselake, Helen K. Woodfield, Catherine J. Field, and John L. Harwood -- Genetically engineered cereals for the production of polyunsaturated fatty acids / Milan Čertík, Tatiana Klemopová, Daniel Mihálik, Katarína Ondreičková, Marcela Gubišová, and Ján Kraic. | |
| 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. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Akoh, Casimir C., |d 1955- |e editor. |1 https://id.oclc.org/worldcat/entity/E39PBJbttycHWYK7xwQwF6Hgrq | |
| 776 | 0 | 8 | |i Print version: |t Food lipids. |b Fourth edition. |d Boca Raton : Taylor & Francis, 2017 |z 9781498744850 |w (DLC) 2016030889 |w (OCoLC)953918999 |
| 830 | 0 | |a Food science and technology (CRC Press) | |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpFLCNBE1K/food-lipids-chemistry?kpromoter=marc |y Full text |
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