Chemical and functional properties of food lipids

著者

• Sikorski, Zdzisław E.
• Kołakowska, Anna

書誌事項

Chemical and functional properties of food lipids

edited by Zdzisław E. Sikorski and Anna Kołakowska

（Chemical and functional properties of food components series）

CRC Press, 2002

注記

Includes bibliographical references

Index: p. 363-388

内容説明・目次

内容説明

Chemical and Functional Properties 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.

目次

The Role of Lipids in Food Quality, Anna Kolakowska and Zdzislaw E. Sikorski Lipids in Food Structures, Angeles Lluch, Isabel Perez-Munera, and Isabel Hernando Nomenclature, Structure, and Properties of Lipids, David S. Nichols and Kevin Sanderson Rheological Properties of Lipids, Tadeusz Matuszek Phospholipids, Jan Pokorny Cholesterol and Phytosterols, Erwin Wasowicz Fat-soluble Vitamins, Malgorzata Nogala-Kalucka Lipid Oxidation in Food Systems, Anna Kolakowska Lipid Analysis, David S. Nichols Role of Lipids in Nutrition, Roman Cichon Plant Lipids and Oils, Jan Pokorny and Lucie Parkanyiova Fish Lipids, Anna Kolakowska, June Olley, and Graeme A. Dunstan Milk Lipids, Zofia Zegarska Egg Lipids, Waldemar Ternes Modified Lipids and Fat Mimetics, Wlodzimierz Bednarski and Marek Adamczak Frying Fats, Dimitrios Boskou Lipid-Protein and Lipid-Saccharide Interaction, Jan Pokorny and Anna Kolakowska

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA59125736
• ISBN:
  • 1587161052
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Boca Raton [Fla.] ; London
• ページ数/冊数: 388 p.
• 大きさ: 25 cm.
• 分類:
  • DC21 : 664.00154777
• 件名:
  • LCSH : Food industry and trade
  • LCSH : Lipids
  • LCSH : Lipids in human nutrition
  • LCSH : Food -- Analysis
• 親書誌ID:
  • BA56136532