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 ...

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Overview

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 nutrition.

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 nutrition.

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Editorial Reviews

From The Critics
Seventeen chapters by scientists from Europe and Australia reflect the current state of knowledge concerning the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. The book emphasizes the nature, technological properties, reactivity, and health concerns related to food lipids. Chapters discuss the effects of storage and processing on various aspects of quality and evaluate contemporary techniques for lipid analysis. Annotation c. Book News, Inc., Portland, OR
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Product Details

Table of Contents

Ch. 1 The Role of Lipids in Food Quality 1
Ch. 2 Lipids in Food Structures 9
Ch. 3 The Nomenclature, Structure, and Properties of Food Lipids 29
Ch. 4 Rheological Properties of Lipids 61
Ch. 5 Phospholipids 79
Ch. 6 Cholesterol and Phytosterols 93
Ch. 7 Fat-Soluble Vitamins 109
Ch. 8 Lipid Oxidation in Food Systems 133
Ch. 9 Principles of Lipid Analysis 167
Ch. 10 Lipids in Human Nutrition 189
Ch. 11 Plant Lipids and Oils 205
Ch. 12 Fish Lipids 221
Ch. 13 Milk Lipids 265
Ch. 14 Egg Lipids 279
Ch. 15 Modified Lipids and Fat Mimetics 309
Ch. 16 Frying Fats 325
Ch. 17 Lipid-Protein and Lipid-Saccharide Interactions 345
Index 363
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