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Title:
Food Lipids - Chemistry, Nutrition, and Biotechnology, Third Edition |
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Division: Food Chem / CRC Press / 英文版 |
Author/Editor: Casimir C. Akoh, David B. Min Star:  |
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ISBN: 1420046632 |
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Introduce Date: 2008年03月24日20:50 , Release Date: 2008年03月24日22:34 |
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Introducer: asymmsyn , Rate: 0/97 |
| Format: pdf(editorial) Download |
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| Description: |
Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition
Casimir C. Akoh The University of Georgia, Athens, USA
David B. Min The Ohio State University, Columbus, USA
List Price: 126.00
ISBN: 9781420046632
ISBN 10: 1420046632
Publication Date: 3/17/2008
Number of Pages: 928
CRC Press
# Features new chapters on polyunsaturated lipid oxidation, total antioxidant evaluation, and tocopherol stability
# Includes a new chapter on the effects of minor compounds on lipid oxidation
# Expands coverage of lipid oxidation and antioxidants in health and disease
# Emphasizes lipids from the point of entry into the food supply
# Describes applications of biotechnology to the modification and production of fats and oils
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research.
New chapters include:
Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism.
The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil.
Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.
http://www.crcpress.co.uk/shoppi ... rent_id=770&pc=
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