Highlights the role of dietary fats in food, human health and disease. The book offers presentations of lipids in food, providing a background in lipid nomenclature and classification as well as recent developments in lipid chemistry. It examines phospholipids, waxes and sterols, emulsions, frying fats and trans fatty acids. College and university bookshops may order five or more copies at a special student price, available on request.
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1 of 1 people found the following review helpful:
5.0 out of 5 stars
Very Scientifically informative,
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This review is from: Food Lipids: Chemistry, Nutrition, and Biotechnology (Food Science and Technology) (Hardcover)
This book is very comprehensive and up-to date. Very good reference book to food scientists, lipid and biochemists
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Inside This Book
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First Sentence:
No exact definition of lipids exists. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
photosensitized singlet oxygen oxidation, triacylglycerol assembly, bulk physicochemical properties, excited triplet sensitizer, chemical interesterification, globular biopolymers, secondary homogenization, alkyl glycoside fatty acid polyesters, higher plant peroxisomes, conjugated linoleic acid isomers, glycerolipid assembly, oxylipin pathway, cocoa butter polymorphs, conjugated linoleic acid concentrations, interesterified blends, directed interesterification, dietary conjugated linoleic acid, reversion flavor, fatty acid selectivity, random interesterification, maturing safflower seeds, long chain monounsaturated fatty acids, randomized lard, lauric fats, polar glycerolipids Key Phrases - Capitalized Phrases (CAPs): (learn more)
Oil Chem, New York, Food Sci, Food Chem, Lipid Res, Oil Client, Academic Press, American Oil, Plant Phvsiol, United States, Plenum Press, Plant Physiol, Boca Raton, Meat Sci, Enzyme Microb, Food Technol, American Chemical Society, Cancer Res, Free Rad, Dairy Sci, Oil Chen, Food Agric, Marcel Dekker, Plant Mol, Food Chen New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
No exact definition of lipids exists. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
photosensitized singlet oxygen oxidation, triacylglycerol assembly, bulk physicochemical properties, excited triplet sensitizer, chemical interesterification, globular biopolymers, secondary homogenization, alkyl glycoside fatty acid polyesters, higher plant peroxisomes, conjugated linoleic acid isomers, glycerolipid assembly, oxylipin pathway, cocoa butter polymorphs, conjugated linoleic acid concentrations, interesterified blends, directed interesterification, dietary conjugated linoleic acid, reversion flavor, fatty acid selectivity, random interesterification, maturing safflower seeds, long chain monounsaturated fatty acids, randomized lard, lauric fats, polar glycerolipids Key Phrases - Capitalized Phrases (CAPs): (learn more)
Oil Chem, New York, Food Sci, Food Chem, Lipid Res, Oil Client, Academic Press, American Oil, Plant Phvsiol, United States, Plenum Press, Plant Physiol, Boca Raton, Meat Sci, Enzyme Microb, Food Technol, American Chemical Society, Cancer Res, Free Rad, Dairy Sci, Oil Chen, Food Agric, Marcel Dekker, Plant Mol, Food Chen 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)
61
books
cite this book:
See all 61 books citing this book
- The Chemistry of Oils and Fats: Sources, Composition, Properties and Uses by Frank Gunstone on 5 pages
- Omega-3 Fatty Acids: Chemistry, Nutrition, and Health Effects (ACS Symposium) by Fereidoon Shahidi on 5 pages
- Structured and Modified Lipids by Frank D. Gunstone on 5 pages
- The Chemistry of Oils and Fats: Sources, Composition, Properties, and Uses by Frank D. Gunstone on 4 pages
- Chemical and Functional Properties of Food Lipids (Chemical & Functional Properties of Food Components) by Zdzislaw Z. E. Sikorski on 4 pages
See all 61 books citing this book
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