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 | Electronic eBook |
| Language | English |
| Published |
Boca Raton, FL :
CRC Press, Taylor & Francis,
[2017]
|
| Edition | Fourth edition. |
| Series | Food science and technology (CRC Press)
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781498744874 1498744877 9781523114382 152311438X 9781498744850 1498744850 1315151855 9781315151854 |
| Physical Description | 1 online resource (xvii, 1029 pages) : illustrations |
Cover
Table of Contents:
- 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.