By Casimir C. Akoh
Maintaining the excessive criteria that made the former variants such well-respected and established references, Food Lipids: Chemistry, foodstuff, and Biotechnology, Fourth variation provides a brand new examine lipid oxidation and highlights contemporary findings and learn. constantly consultant of the present country of lipid technology, this variation offers sixteen new chapters and 21 up to date chapters, written through prime foreign specialists, that mirror the newest advances in know-how and reviews of meals lipids.
- Analysis of Fatty Acid Positional Distribution in Triacylglycerol
- Physical Characterization of fat and Oils
- Processing and amendment applied sciences for safe to eat Oils and Fats
- Crystallization habit of fat: impression of Processing Conditions
- Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers
- Microbial Lipid Production
- Food purposes 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 chook Nutrition
- Enzyme-Catalyzed construction of Lipid dependent Esters for the foodstuff undefined: rising strategy and Technology
- Production of fit to be eaten Oils via Metabolic Engineering
- Genetically Engineered Cereals for creation of Polyunsaturated Fatty Acids
The such a lot complete and correct remedy of meals lipids to be had, this publication highlights the position of nutritional fat in meals, human future health, and affliction. Divided into 5 components, it starts with the chemistry and houses of meals lipids overlaying nomenclature and type, extraction and research, and chemistry and serve as. half II addresses processing and nutrients purposes together with amendment applied sciences, microbial creation 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 nutrients and overall healthiness with details on middle disorder, 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 safe to eat oils.
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Additional 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