ENGLISH

Food Lipids: Chemistry, Nutrition, and Biotechnology

By Casimir C. Akoh , David B. Min

Book information

Publisher
CRC Press, Marcel Dekker
Year
2002
ISBN
9780824707491, 0-8247-0749-4
Language
english
Format
DJVU
Filesize
4 MB (4273156 bytes)
Series
Food Science and Technology
Edition
3
Pages
1014\1014
Library
Eugen
Time added
2010-02-18 13:16:04

Description

Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equations to help clarify study. With contributions of more than 40 internationally renowned experts, the book covers conjugated linoleic acids in health, and food applications of lipids. Topics include lipid oxidation in foods and tissues; the chemistry and mechanisms of lipid and antioxidant reactions; lipid biotechnology and genetic engineering; and more.

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