Food lipids : chemistry, nutrition, and biotechnology
著者
書誌事項
Food lipids : chemistry, nutrition, and biotechnology
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra, 88）
Marcel Dekker, c1998
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Highlights the role of dietary fats in food, human health and disease. The book offers presentations of lipids in food, providing a background in lipid nomenclature and classification as well as recent developments in lipid chemistry. It examines phospholipids, waxes and sterols, emulsions, frying fats and trans fatty acids. College and university bookshops may order five or more copies at a special student price, available on request.
目次
- Part 1 Chemistry and properties: nomenclature and classification of lipids
- chemistry of phospholipids
- lipid based emulsions and emulsifiers
- the chemistry of waxes and sterols
- extraction and analysis of lipids
- analysis of trans fatty acids
- chemistry of frying fats. Part 2 Processing: recovery, refining, converting and stabilizing edible fats and oils
- crystallization and polymorphism of fats
- chemical intersterification. Part 3 Oxidation: lipid oxidation of edible oil
- lipid oxidation of muscle foods
- fatty acid oxidation in plant tissues
- methods of measuring oxidative rancidity in fats and oils
- antioxidant mechanisms. Part 4 Nutrition: antioxidants
- fats and oils in human health
- omega fatty acids
- dietary fats, eicosanoids and the immune system
- dietary fats and coronary heart disease
- dietary fats and obesity
- lipid based synthetic fat substitutes. Part 5 Biotechnology and biochemistry: lipid biotechnology
- microbial lipases
- enzymatic intersterification
- structured lipids
- biosynthesis of fatty acids and storage lipids in oil-bearing seed and fruit tissues of plants
- genetic engineering of plants that produce vegetable oil.
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