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.
The Role of Lipids in Food Quality, Anna Kolakowska and Zdzislaw E. Sikorski
Lipids in Food Structures, Angeles Lluch, Isabel Perez-Munera, and Isabel Hernando
Nomenclature, Structure, and Properties of Lipids, David S. Nichols and Kevin Sanderson
Rheological Properties of Lipids, Tadeusz Matuszek
Phospholipids, Jan Pokorný
Cholesterol and Phytosterols, Erwin Wasowicz
Fat-soluble Vitamins, Malgorzata Nogala-Kalucka
Lipid Oxidation in Food Systems, Anna Kolakowska
Lipid Analysis, David S. Nichols
Role of Lipids in Nutrition, Roman Cichon
Plant Lipids and Oils, Jan Pokorný and Lucie Parkányiová
Fish Lipids, Anna Kolakowska, June Olley, and Graeme A. Dunstan
Milk Lipids, Zofia Zegarska
Egg Lipids, Waldemar Ternes
Modified Lipids and Fat Mimetics, Wlodzimierz Bednarski and Marek Adamczak
Frying Fats, Dimitrios Boskou
Lipid-Protein and Lipid-Saccharide Interaction, Jan Pokorný and Anna Kolakowska
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