Chemical and Functional Properties of Food Lipids

Chemical and Functional Properties of Food Lipids

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Chemical and Functional Properties 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 lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and more

Product details

  • Hardback | 400 pages
  • 156 x 242.3 x 24.9mm | 680.4g
  • Taylor & Francis Inc
  • CRC Press Inc
  • Bosa Roca, United States
  • English
  • 110 black & white illustrations, 43 black & white tables, 31 black & white halftones
  • 1587161052
  • 9781587161056

Table of contents

The Role of Lipids in Food Quality, Anna Kolakowska and Zdzislaw E. Sikorski Lipids in Food Structures, Angeles Lluch, Isabel Perez-Munera, and Isabel Hernando Nomenclature, Structure, and Properties of Lipids, David S. Nichols and Kevin Sanderson Rheological Properties of Lipids, Tadeusz Matuszek Phospholipids, Jan Pokornu Cholesterol and Phytosterols, Erwin Wasowicz Fat-soluble Vitamins, Malgorzata Nogala-Kalucka Lipid Oxidation in Food Systems, Anna Kolakowska Lipid Analysis, David S. Nichols Role of Lipids in Nutrition, Roman Cichon Plant Lipids and Oils, Jan Pokornu and Lucie Parkanyiova Fish Lipids, Anna Kolakowska, June Olley, and Graeme A. Dunstan Milk Lipids, Zofia Zegarska Egg Lipids, Waldemar Ternes Modified Lipids and Fat Mimetics, Wlodzimierz Bednarski and Marek Adamczak Frying Fats, Dimitrios Boskou Lipid-Protein and Lipid-Saccharide Interaction, Jan Pokornu and Anna Kolakowskashow more