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Chemical, Biological, and Functional Aspects of Food Lipids.
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of gl...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken :
CRC Press,
2010.
|
| Edición: | 2nd ed. |
| Colección: | Chemical and functional properties of food components series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mu 4500 | ||
|---|---|---|---|
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| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
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| 008 | 110314s2010 xx o 000 0 eng d | ||
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| 020 | |a 9781439802380 | ||
| 020 | |a 1439802386 | ||
| 029 | 1 | |a DEBSZ |b 430950217 | |
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| 050 | 4 | |a TP453.L56 C48 2011 | |
| 082 | 0 | 4 | |a 664.3 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Sikorski, Zdzislaw Z. E. | |
| 245 | 1 | 0 | |a Chemical, Biological, and Functional Aspects of Food Lipids. |
| 250 | |a 2nd ed. | ||
| 260 | |a Hoboken : |b CRC Press, |c 2010. | ||
| 300 | |a 1 online resource (500 pages). | ||
| 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 Chemical & Functional Properties of Food Components | |
| 520 | |a Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdislaw E. Sikorski and Anna Kolakowska, this completely revised and updated edition presents eight entirely new chapters. It is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary inf. | ||
| 505 | 0 | |a Front cover; Contents; Preface; Editors; Contributors; Chapter 1. The Nomenclature and Structure of Lipids; Chapter 2. Chemical and Physical Properties of Lipids; Chapter 3. Principles of Lipid Analysis; Chapter 4. Lipids and Food Quality; Chapter 5. Lipids in Food Structure; Chapter 6. Phospholipids; Chapter 7. Cholesterol and Phytosterols; Chapter 8. Lipophilic Vitamins; Chapter 9. Lipid Oxidation in Food Systems; Chapter 10. Antioxidants; Chapter 11. Dietary Lipids and Coronary Heart Disease; Chapter 12. Role of Lipids in Children's Health and Development. | |
| 588 | 0 | |a Print version record. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Lipids. | |
| 650 | 0 | |a Food |x Fat content. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 4 | |a Food |x Fat content. | |
| 650 | 4 | |a Food industry and trade. | |
| 650 | 4 | |a Lipids. | |
| 650 | 4 | |a Engineering. | |
| 650 | 4 | |a Chemical engineering. | |
| 650 | 6 | |a Lipides. | |
| 650 | 6 | |a Aliments |x Teneur en matière grasse. | |
| 650 | 7 | |a lipid. |2 aat | |
| 650 | 7 | |a Food |x Fat content |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 650 | 7 | |a Lipids |2 fast | |
| 758 | |i has work: |a Chemical, biological, and functional aspects of food lipids (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFD7Px9bmJBXbrbHFBGH3P |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Sikorski, Zdzislaw Z.E. |t Chemical, Biological, and Functional Aspects of Food Lipids. |d Hoboken : CRC Press, ©2010 |z 9781439802373 |
| 830 | 0 | |a Chemical and functional properties of food components series. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=665634 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL665634 | ||
| 938 | |a YBP Library Services |b YANK |n 3347466 | ||
| 994 | |a 92 |b IZTAP | ||