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, 117）
Marcel Dekker, c2002
2nd ed., rev. and expanded
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equations to help clarify study. With contributions of more than 40 internationally renowned experts, the book covers conjugated linoleic acids in health, and food applications of lipids. Topics include lipid oxidation in foods and tissues; the chemistry and mechanisms of lipid and antioxidant reactions; lipid biotechnology and genetic engineering; and more.
目次
- Chemistry and properties: nomenclature and classification of lipids
- chemistry and function of phospholipids
- lipid-based emulsions and emulsifiers. Processing: recovery, refining, converting and stabalizing edible fats and oils
- crystallization andpolymorphism of fats
- chemical interesterification of food lipids - theory and practice. Oxidation: lipid oxidation of edible oil
- lipid oxidation of muscle foods
- fatty acid oxidation in plant tissues. Nutrition: fats and oils in human health
- unsaturated fatty acids
- dietary fats, eicosanoids and the immune system. Biotechnology and biochemistry: lipid biotechnology
- microbial lipases
- enzymatic interesterification.
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