Chemical, biological, and functional aspects of food lipids
By: editors, Zdzisław Z. E. Sikorski and Anna Kołakowska
Edition: 2nd ed.
Series: Chemical & functional properties of food components series; Chemical and functional properties of food components series
Publisher: Taylor & Francis; CRC Press, Taylor & Francis Group
Published: 2011
Place of publication: Boca Raton
Language: eng
Number of pages: 497
ISBN-13: 9781439802373
Description: "Chemical, Biological, and Functional Aspects 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"--
Notes: Includes bibliographical references and index.
Table of contents: title: (Publisher-supplied data) Chapter 1. The nomenclature and structure of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr; title: Chapter 2. Chemical and physical properties of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr; title: Chapter 3. Principles of lipid analysis / David S. Nichols, Timothy B. Jordan, and Neil Kerr; title: Chapter 4. Lipids and food quality / Anna Kolakowska and Zdzislaw E. Sikorski; title: Chapter 5. Lipids in food structure / Wioletta Blaszczak and Józef Fornal; title: Chapter 6. Phospholipids / Jan Pokorný and Stefan Schmidt; title: Chapter 7. Cholesterol and phytosterols / Erwin Wasowicz and Magdalena Rudzinska; title: Chapter 8. Lipophilic vitamins / Malgorzara Nogala-Kalucka; title: CHAPTER 9. Lipid oxidation in food systems / Grzegorz Bartosz and Anna Kolakowska; title: Chapter 10. Antioxidants / Anna Kolakowska and Grzegorz Bartosz; title: Chapter 11. Dietary lipids and coronary heart disease / Zdzislaw F. Forycki; title: Chapter 12. Role of lipids in children health and development / Grazyna Sikorska-Wisniewska; title: Chapter 13. Lipids and the human vision / Pawel Lipowski; title: Chapter 14. Plant lipids and oils / Jan Pokorný and Stefan Schmidt; title: Chapter 15. Fish lipids / Anna Kolakowska; title: Chapter 16. Milk lipids / Michael H. Tunick; title: Chapter 17. The role of lipids in meat / Zdzislaw E. Sikorski and Izabela Sinkiewicz; title: Chapter 18. Egg lipids / Waldemar Ternes and Astrid Drotleff; title: Chapter 19. Modified triacylglycerols and fat replacers / Wlodzimierz Bednarski and Marek Adamczak; title: Chapter 20. Lipids with special biological and physico-chemical activity / Marek Adamczak and Wlodzimierz Bednarski; title: Chapter 21. Frying fats / Dimitrios Boskou; title: Chapter 22 Lipid-proteins and lipid-saccharides interactions / Jan Pokorny, Anna Kolakowska, and Grzegorz Bienkiewicz; title: Chapter 23 Contaminants of oils: analytical aspects / Fare Yemiscioglu, Aytac Saygin Gumuskesen, Semih Otles, and Yildiz Karaibrahimoglu.