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Chemical, biological, and functional aspects of food lipids /
"Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lip...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL :
CRC Press,
©2011.
|
| Edición: | 2nd ed. |
| Colección: | Chemical and functional properties of food components series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 070 | |a TP453.L56 |b C48 2011 | ||
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| 082 | 0 | 4 | |a 664 |2 22 |
| 049 | |a UAMI | ||
| 245 | 0 | 0 | |a Chemical, biological, and functional aspects of food lipids / |c editors, Zdzisław E. Sikorski, Anna Kołakowska. |
| 250 | |a 2nd ed. | ||
| 260 | |a Boca Raton, FL : |b CRC Press, |c ©2011. | ||
| 300 | |a 1 online resource (xiv, 497 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 | ||
| 347 | |a data file | ||
| 490 | 1 | |a Chemical and functional properties of food components series | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a "Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition"--Provided by publisher | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a 1. The nomenclature and structure of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- 2. Chemical and physical properties of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- 3. Principles of lipid analysis / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- 4. Lipids and food quality / Anna Kolakowska and Zdzislaw E. Sikorski -- 5. Lipids in food structure / Wioletta Blaszczak and Józef Fornal -- 6. Phospholipids / Jan Pokorný and Stefan Schmidt -- 7. Cholesterol and phytosterols / Erwin Wasowicz and Magdalena Rudzinska -- 8. Lipophilic vitamins / Malgorzara Nogala-Kalucka -- 9. Lipid oxidation in food systems / Grzegorz Bartosz and Anna Kolakowska -- 10. Antioxidants / Anna Kolakowska and Grzegorz Bartosz -- 11. Dietary lipids and coronary heart disease / Zdzislaw F. Forycki -- 12. Role of lipids in children health and development / Grazyna Sikorska-Wisniewska -- 13. Lipids and the human vision / Pawel Lipowski -- 14. Plant lipids and oils / Jan Pokorný and Stefan Schmidt -- 15. Fish lipids / Anna Kolakowska -- 16. Milk lipids / Michael H. Tunick -- 17. The role of lipids in meat / Zdzislaw E. Sikorski and Izabela Sinkiewicz -- 18. Egg lipids / Waldemar Ternes and Astrid Drotleff -- 19. Modified triacylglycerols and fat replacers / Wlodzimierz Bednarski and Marek Adamczak -- 20. Lipids with special biological and physico-chemical activity / Marek Adamczak and Wlodzimierz Bednarski -- 21. Frying fats / Dimitrios Boskou -- 22. Lipid-proteins and lipid-saccharides interactions / Jan Pokorny, Anna Kolakowska, and Grzegorz Bienkiewicz -- 23. Contaminants of oils: analytical aspects / Fare Yemiscioglu, Aytac Saygin Gumuskesen, Semih Otles, and Yildiz Karaibrahimoglu. | |
| 590 | |a eBooks on EBSCOhost |b EBSCO eBook Subscription Academic Collection - Worldwide | ||
| 650 | 0 | |a Lipids. | |
| 650 | 0 | |a Food |x Fat content. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Food. | |
| 650 | 0 | |a Nutrition. | |
| 650 | 1 | 2 | |a Lipids |
| 650 | 2 | 2 | |a Food Analysis |
| 650 | 2 | 2 | |a Food |
| 650 | 2 | 2 | |a Nutritional Physiological Phenomena |
| 650 | 6 | |a Lipides. | |
| 650 | 6 | |a Aliments |x Teneur en matière grasse. | |
| 650 | 6 | |a Aliments |x Analyse. | |
| 650 | 6 | |a Aliments. | |
| 650 | 6 | |a Nutrition. | |
| 650 | 7 | |a lipid. |2 aat | |
| 650 | 7 | |a food. |2 aat | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Nutrition |2 fast | |
| 650 | 7 | |a Food |x Analysis |2 fast | |
| 650 | 7 | |a Food |2 fast | |
| 650 | 7 | |a Food |x Fat content |2 fast | |
| 650 | 7 | |a Food industry and trade |2 fast | |
| 650 | 7 | |a Lipids |2 fast | |
| 700 | 1 | |a Sikorski, Zdzisław E. | |
| 700 | 1 | |a Kołakowska, Anna, |d 1938- | |
| 776 | 0 | 8 | |i Print version: |t Chemical, biological, and functional aspects of food lipids. |b 2nd ed. |d Boca Raton, FL : CRC Press, ©2011 |z 9781439802373 |w (DLC) 2010025893 |w (OCoLC)643443188 |
| 830 | 0 | |a Chemical and functional properties of food components series. | |
| 856 | 4 | 0 | |u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=356037 |z Texto completo |
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