Chemical and Functional Properties of Food Lipids

Chemical and Functional Properties of Food Lipids

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ISBN 9781587161056
Cat# TX052
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Features

  • Presents the latest information on biologically active lipids
  • Reviews the chemical, physical, and biological properties of lipids
  • Describes nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems
  • Examines the effects of storage and food processing conditions on lipid and product quality
  • Discusses the health-related aspects of lipids
  • Summary

    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.

    Table of Contents

    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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