By Casimir C. Akoh
Maintaining the excessive criteria that made the former versions such well-respected and normal references, Food Lipids: Chemistry, nutrients, and Biotechnology, Fourth variation provides a brand new examine lipid oxidation and highlights fresh findings and learn. constantly consultant of the present kingdom of lipid technology, this variation presents sixteen new chapters and 21 up-to-date chapters, written by way of prime foreign specialists, that replicate the most recent advances in know-how and stories of nutrients lipids.
- Analysis of Fatty Acid Positional Distribution in Triacylglycerol
- Physical Characterization of fat and Oils
- Processing and amendment applied sciences for fit for human consumption Oils and Fats
- Crystallization habit of fat: impact of Processing Conditions
- Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers
- Microbial Lipid Production
- Food functions of Lipids
- Encapsulation applied sciences for Lipids
- Rethinking Lipid Oxidation
- Digestion, Absorption and Metabolism of Lipids
- Omega-3 Polyunsaturated Fatty Acids and Health
- Brain Lipids in healthiness and Disease
- Biotechnologically Enriched Cereals with PUFAs in Ruminant and poultry Nutrition
- Enzyme-Catalyzed construction of Lipid established Esters for the foodstuff undefined: rising procedure and Technology
- Production of fit to be eaten Oils via Metabolic Engineering
- Genetically Engineered Cereals for construction of Polyunsaturated Fatty Acids
The such a lot accomplished and appropriate therapy of nutrition lipids to be had, this publication highlights the function of nutritional fat in meals, human health and wellbeing, and sickness. Divided into 5 components, it starts off with the chemistry and homes of nutrients lipids overlaying nomenclature and class, extraction and research, and chemistry and serve as. half II addresses processing and meals functions together with amendment applied sciences, microbial construction of lipids, crystallization habit, chemical interesterification, purification, and encapsulation applied sciences. The 3rd half covers oxidation, measurements, and antioxidants. half IV explores the myriad interactions of lipids in food and well-being with details on middle affliction, weight problems, and melanoma, with a brand new bankruptcy devoted to mind lipids. half V keeps with contributions on biotechnology and biochemistry together with a bankruptcy at the metabolic engineering of suitable for eating oils.
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Extra info for Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Food Science and Technology)
Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Food Science and Technology) by Casimir C. Akoh