Chemical, biological, and functional aspects of food lipids / edited by Zdzisław E. Sikorski, Anna Kołakowska.

Contributor(s):

Series: Chemical and functional properties of food components seriesPublication details: London: Boca Raton : CRC Press, Taylor & Francis Group, c2011.Edition: 2nd edDescription: xiv, 497 p. : ill. ; 24 cmISBN:

9781439802373 (hardback : acidfree paper)

Subject(s):

DDC classification:

664 22 C517

NLM classification:

QU 85

Summary: "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.

Item type:

كتاب

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Title notes ( 2 )

Holdings
Item type	Current library	Call number	Status	Notes	Date due	Barcode
كتاب	Central Library المكتبة المركزية	664 C517 (Browse shelf(Opens below))	Available	قاعة الكتب

Includes bibliographical references and index.

"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.