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...

Full description

Bibliographic Details
Main Authors: Kolakowska, Anna , 1938- (Author), Sikorski, Zdzislaw E. (Author)
Format: Book
Published: Boca Raton, Florida : CRC Press , c2011
Edition:2nd ed
Series:Chemical & functional properties of food components series
Subjects:

MARC

LEADER 00000cam a2200000 7i4500
001 0000075767
005 20221110093000.0
008 110807s2011 flu
020 |a 1439802378 (hardcover : alk. paper) 
020 |a 9781439802373 (hardcover : alk. paper) 
050 0 0 |a TP453.L56   |b C44 2011 
060 1 0 |a QU 85   |b C514 2011 
090 0 0 |a TP453.L56   |b C44 2011 
245 0 0 |a Chemical, biological, and functional aspects of food lipids   |c edited by Zdzislaw Z. E. Sikorski and Anna Kolakowska 
250 |a 2nd ed 
260 |a Boca Raton, Florida :   |b CRC Press ,   |c c2011 
300 |a xiv, 497 p. :   |b ill. ;   |c 24 cm. 
490 1 |a Chemical & 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 
650 0 |a Food industry and trade 
650 0 |a Food   |x Fat content 
650 0 |a Lipids 
650 1 2 |a Lipids 
650 2 2 |a Food 
650 2 2 |a Food   |x Analysis 
650 2 2 |a Nutritional Physiological Phenomena 
700 1 |a Kolakowska, Anna ,   |d 1938- ,   |e author 
700 1 |a Sikorski, Zdzislaw E. ,   |e author 
999 |a 1000142443   |b Book   |c OPEN SHELF (30 DAYS)   |e Tembila Campus