Chemical, biological, and functional aspects of food lipids
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Bibliographic Information
Chemical, biological, and functional aspects of food lipids
（Chemical and functional properties of food components series）
CRC Press, c2011
2nd ed
- : hbk
Available at / 3 libraries
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University Library for Agricultural and Life Sciences, The University of Tokyo図
: hbk498.5:Si3:2nd ed5010585189
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Description and Table of Contents
Description
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Sikorski and Anna Kolakowska, this completely revised and updated edition presents eight entirely new chapters.
Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource:
Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids
Examines the contents of lipids in plants, fish, milk, meat, and eggs
Describes advances in methods of physical, chemical, and biochemical analyses
Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods
Provides a biochemist's view of lipid oxidation and antioxidants-crucial for the sensory and nutritive aspects of food quality
Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity
Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality
Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.
Table of Contents
The Role of Lipids in Food Quality. Lipids in Food Structures. Nomenclature, Structure, and Properties of Lipids. Rheological Properties of Lipids. Phospholipids. Cholesterol and Phytosterols. Fat-soluble Vitamins. Lipid Oxidation in Food Systems. Lipid Analysis. Role of Lipids in Nutrition. Plant Lipids and Oils. Fish Lipids. Milk Lipids. Egg Lipids. Modified Lipids and Fat Mimetics. Frying Fats. Lipid-Protein and Lipid-Saccharide Interaction.
by "Nielsen BookData"
