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.
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Inside This Book
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First Sentence:
Lipids are important components that contribute very significantly to the nutritional and sensory value of almost all kinds of foods, except for most fruits, sweets, and beverages. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
homologous tocopherols, phytosterol oxides, herring lipids, egg yolk lipids, total polar compounds, fresh lipids, food rheology, anisidine value, fish lipids, cholesterol oxidation products, phytosterol esters, phospho group, bovine milk fat, yolk powder, food lipids, fat modification, cholesterol oxides, fat mimetics, palm olein, muscle lipids, plant lipids, lipid classes, secondary oxidation products, fried products, docosapentaenoic acid Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, New York, Food Chem, Lipid Sci, Food Agric, Marcel Dekker, Boca Raton, Dairy Sci, American Oil, Cereal Chem, Frying of Food, Food Technol, Poultry Sci, Grasas Aceites, Lipid Res, Nordic Lipid Symposium, Plenum Press, Academic Press, Elsevier Applied Science, Acta Ichth, Food Nutr, Technomic Publishing, World Congr, Fishing News Books, Food Res New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Lipids are important components that contribute very significantly to the nutritional and sensory value of almost all kinds of foods, except for most fruits, sweets, and beverages. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
homologous tocopherols, phytosterol oxides, herring lipids, egg yolk lipids, total polar compounds, fresh lipids, food rheology, anisidine value, fish lipids, cholesterol oxidation products, phytosterol esters, phospho group, bovine milk fat, yolk powder, food lipids, fat modification, cholesterol oxides, fat mimetics, palm olein, muscle lipids, plant lipids, lipid classes, secondary oxidation products, fried products, docosapentaenoic acid Key Phrases - Capitalized Phrases (CAPs): (learn more)
Food Sci, New York, Food Chem, Lipid Sci, Food Agric, Marcel Dekker, Boca Raton, Dairy Sci, American Oil, Cereal Chem, Frying of Food, Food Technol, Poultry Sci, Grasas Aceites, Lipid Res, Nordic Lipid Symposium, Plenum Press, Academic Press, Elsevier Applied Science, Acta Ichth, Food Nutr, Technomic Publishing, World Congr, Fishing News Books, Food Res New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 54
books:
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7
books
cite this book:
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- Antioxidants in Food: Practical Applications (Woodhead Publishing Series in Food Science, Technology and Nutrition) by Jan Pokorny on 8 pages
- Chemical and Functional Properties of Food Components, Second Edition by Zdzislaw E. Sikorski on 4 pages
- Seafoods: Chemistry, Processing Technology and Quality by Fereidoon Shahidi on 4 pages
- Food Antioxidants (Elsevier Applied Food Science) by B. J. Hudson on 4 pages
- Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition (Food Science and Technology) by Casimir C. Akoh on 4 pages
See all 54 books this book cites
- Toxins in Food (Chemical & Functional Properties of Food Components) by Waldemar M. Dabrowski in Front Matter, page 313, and page 315
- Chemical and Functional Properties of Food Saccharides (Chemical & Functional Properties of Food Components) by Piotr Tomasik in Front Matter
- Understanding and Measuring the Shelf-Life of Food by R Steele on page 310
- Chemical and Functional Properties of Food Components, Second Edition by Zdzislaw E. Sikorski in Front Matter
- Methods of Analysis of Food Components and Additives (Chemical & Functional Properties of Food Components) by Semih Otles in Front Matter
See all 7 books citing this book
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