(Ebook PDF)Food Lipids Chemistry Nutrition and Biotechnology Food Science Technology Third Edition by Casimir Akoh, David Min ISBN 9781420046632 1420046632 full chapters

(Ebook PDF)Food Lipids Chemistry Nutrition and Biotechnology Food Science Technology Third Edition by Casimir Akoh, David Min-Ebook PDF Instant Download/Delivery:9781420046632, 1420046632

Instant download Full Chapter of Food Lipids Chemistry Nutrition and Biotechnology Food Science Technology Third Edition after payment

Product details:

ISBN 10:1420046632

ISBN 13:9781420046632

Author: Casimir C. Akoh, David B. Min

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research.

New chapters include:

Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism.

The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil.
Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.

Table of Contents:

Chemistry and Properties of Lipids

• Nomenclature and Classification of Lipids
• Chemistry and Properties of Lipids and Phospholipids
• Lipid-Based Emulsions and Emulsifiers
• The Chemistry of Waxes and Sterols
• Extraction and Analysis of Lipids
• Regiospecific Fatty Acid Analysis of Triacylglycerols
• Methods for Trans Fatty Acid Analysis
• Physical Characterization of Fats and Oils
• Chemistry of Frying Oils

Processing and Food Applications

• Processing and Modification Technologies for Edible Oils and Fats
• Enzymatic Refining of Fats and Oils
• Crystallization and Polymorphism of Fats
• Chemical Interesterification of Food Lipids: Theory and Practice
• Enrichment and Purification of Polyunsaturated Fatty Acids by Enzymatic Processes
• Microbial Lipid Production
• Food Applications of Lipids
• Encapsulation Technologies for Lipids

Oxidation and Antioxidants

• Chemistry of Lipid Oxidation
• Polyunsaturated Lipid Oxidation in Aqueous Systems
• Methods of Measuring Oxidative Rancidity in Fats and Oils
• Antioxidants and Their Mechanisms of Action
• Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation

Nutrition

• Digestion, Absorption, and Metabolism of Lipids
• Omega-3 Polyunsaturated Fatty Acids and Health
• Dietary Fats and Oils in Human Health
• Dietary Fats, Eicosanoids, Immunity, and Inflammation
• Dietary Fats and Coronary Heart Disease
• Conjugated Linoleic Acids
• Dietary Fats and Obesity
• Fatty Acids and Cancer
• Brain n-3 Polyunsaturated Fatty Acid in Health and Disease
• Biotechnologically Enriched Cereals with n-3 PUFAs in Ruminant and Chicken Nutrition

Biotechnology and Biochemistry

• Lipid Biotechnology and Biochemistry
• Enzyme-Catalyzed Production of Lipid-Based Esters: Process and Technology
• Microbial Lipases
• Enzymatic Interesterification
• Structured Lipids
• Genetically Engineered Oil Crops
• Genetically Engineered Cereals or Plants for Production of Polyunsaturated Fatty Acids

People also search:

food lipids chemistry nutrition and biotechnology fourth edition
food lipids chemistry nutrition and biotechnology pdf
food lipids chemistry nutrition and biotechnology second edition
what food has lipids and proteins
what are the functions of lipids and proteins

Tags:

Casimir Akoh,David Min,Food Science Technology,Food Lipids,Chemistry,Nutrition,Biotechnology