Read Chemical, Biological, and Functional Aspects of Food Lipids

Chemical, Biological, and Functional Aspects of Food Lipids

Zdzislaw E. Sikorski

4.9/5 (17760 ratings)

Description:Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Sikorski and Anna Kolakowska, this completely revised and updated edition presents eight entirely new chapters.Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource:Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipidsExamines the contents of lipids in plants, fish, milk, meat, and eggsDescribes advances in methods of physical, chemical, and biochemical analysesOffers new information on phospholipids, sterols, and fat-soluble vitamins in foodsProvides a biochemistOCOs view of lipid oxidation and antioxidantsOCocrucial for the sensory and nutritive aspects of food qualityDiscusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activityConsiders the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food qualityChemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Chemical, Biological, and Functional Aspects of Food Lipids. To get started finding Chemical, Biological, and Functional Aspects of Food Lipids, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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Format: PDF, EPUB & Kindle Edition

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ISBN: 1439802386

Description: Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Sikorski and Anna Kolakowska, this completely revised and updated edition presents eight entirely new chapters.Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource:Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipidsExamines the contents of lipids in plants, fish, milk, meat, and eggsDescribes advances in methods of physical, chemical, and biochemical analysesOffers new information on phospholipids, sterols, and fat-soluble vitamins in foodsProvides a biochemistOCOs view of lipid oxidation and antioxidantsOCocrucial for the sensory and nutritive aspects of food qualityDiscusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activityConsiders the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food qualityChemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Chemical, Biological, and Functional Aspects of Food Lipids. To get started finding Chemical, Biological, and Functional Aspects of Food Lipids, you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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Chemical, Biological, and Functional Aspects of Food Lipids

Chemical, Biological, and Functional Aspects of Food Lipids

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