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Food lipids : chemistry, nutrition, and biotechnology

Author: Casimir C Akoh; David B Min
Publisher: New York : M. Dekker, ©2002.
Series: Food science and technology (Marcel Dekker, Inc.), 117.
Edition/Format:   Print book : English : 2nd ed., rev. and expandedView all editions and formats
Summary:

Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. This book covers conjugated linoleic acids in health, and  Read more...

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Casimir C Akoh; David B Min
ISBN: 0824707494 9780824707491
OCLC Number: 51681239
Description: xiii, 1005 pages : illustrations ; 26 cm.
Contents: Chemistry and properties: nomenclature and classification of lipids; chemistry and function of phospholipids; lipid-based emulsions and emulsifiers. Processing: recovery, refining, converting and stabalizing edible fats and oils; crystallization andpolymorphism of fats; chemical interesterification of food lipids - theory and practice. Oxidation: lipid oxidation of edible oil; lipid oxidation of muscle foods; fatty acid oxidation in plant tissues. Nutrition: fats and oils in human health;unsaturated fatty acids; dietary fats, eicosanoids and the immune system. Biotechnology and biochemistry: lipid biotechnology; microbial lipases; enzymatic interesterification.
Series Title: Food science and technology (Marcel Dekker, Inc.), 117.
Responsibility: edited by Casimir C. Akoh, David B. Min.

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"The production of a revised and expanded second edition suggests both that the original book was well received and that there have been significant developments in the subject . Throughout the book Read more...

 
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