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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Sikorski, Zdzisław E., Kołakowska, Anna, 1938-
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:
Lipids.
Food > Fat content.
Food industry and trade.
Food > Analysis.
Food.
Nutrition.
Lipids
Food Analysis
Food
Nutritional Physiological Phenomena
Lipides.
Aliments > Teneur en matière grasse.
Aliments > Analyse.
Aliments.
lipid.
food.
TECHNOLOGY & ENGINEERING > Food Science.
Nutrition
Food > Analysis
Food > Fat content
Food industry and trade
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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