ENGLISH

Food lipids : chemistry, nutrition, and biotechnology

By edited by Casimir C. Akoh , David B. Min.

Book information

Publisher
Marcel Dekker
Year
1997
ISBN
0585158347, 9780585158341
Language
english
Format
DJVU
Filesize
8 MB (8387146 bytes)
Series
Food science and technology (Marcel Dekker, Inc.), 88.
Pages
816 p\807
DPI
400
Time added
2012-12-15 10:57:41

Description

Highlights the role of dietary fats in food, human health and disease. The book offers presentations of lipids in food, providing a background in lipid nomenclature and classification as well as recent developments in lipid chemistry. It examines phospholipids, waxes and sterols, emulsions, frying fats and trans fatty acids. College and university bookshops may order five or more copies at a special student price, available on request.

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