Chemical, biological, and functional aspects of food lipids /
"Chemical, Biological, and Functional Aspects 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 lip...
| Other Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Fla. :
CRC Press,
[2011]
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| Edition: | Second edition. |
| Series: | Chemical and functional properties of food components series.
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| Subjects: |
Table of Contents:
- The nomenclature and structure of lipids
- Chemical and physical properties of lipids
- Principles of lipid analysis
- Lipids and food quality
- Lipids in food structure
- Phospholipids
- Cholesterol and phytosterols
- Lipophilic vitamins
- Lipid oxidation in food systems
- Antioxidants
- Dietary lipids and coronary heart disease
- Role of lipids in children health and development
- Lipids and the human vision
- Plant lipids and oils
- Fish lipids
- Milk lipids
- The role of lipids in meat
- Egg lipids
- Modified triacylglycerols and fat replacers
- Lipids with special biological and physico-chemical activity
- Frying fats
- Lipid-proteins and lipid-saccharides interactions
- Contaminants of oils : analytical aspects