Food Lipids: Chemistry, Nutrition, and Biotechnology
Casimir C. Akoh, David B. Min
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.
Категории:
Год:
2002
Издание:
Second Edition
Издательство:
CRC Press
Язык:
english
Страницы:
1015
ISBN 10:
0824707494
ISBN 13:
9780824707491
Серия:
Food Science and Technology
Файл:
PDF, 5.58 MB
IPFS:
,
english, 2002
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