Food Lipids - Akoh Casimir C. (Curatore) | Libro Crc Press 03/2017 - HOEPLI.it


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akoh casimir c. (curatore) - food lipids

Food Lipids Chemistry, Nutrition, and Biotechnology, Fourth Edition




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Genere:Libro
Lingua: Inglese
Editore:

CRC Press

Pubblicazione: 03/2017
Edizione: Edizione nuova, 4° edizione





Note Editore

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids.New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids 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 and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.




Sommario

CHEMISTRY AND PROPERTIES Nomenclature and Classification of LipidsSean Francis O’Keefe and Paul J. Sarnoski Chemistry and Properties of Lipids and PhospholipidsBianca Perez, Jingbo Li and Zheng Guo Lipid-Based Emulsions and EmulsifiersDavid Julian McClements The Chemistry of Waxes and SterolsEdward J. Parish and Wendell S. Grainger Extraction and Analysis of LipidsF. Shahidi, P. Ambigaipalan, and P.K.J.P.D. Wanasundara Analysis of Fatty Acid Positional Distribution in TriacylglycerolYomi Watanabe and Kazuaki Yoshinaga Methods for Trans Fatty Acid AnalysisMagdi M. Mossoba, Cynthia T. Srigley, Richard E. McDonald, Hormoz Azizian, and John K.G. Kramer Physical Characterization of Fats and OilsFernanda Peyronel and Alejandro G. Marangoni Frying Oil ChemistryN.A. Michael Eskin, Felix Aladedunye, and Usha Thiyam- Hollander PROCESSING AND FOOD APPLICATIONS Processing and Modification Technologies for Edible Oils and FatsSelma Türkay, Nese Sahin-Yesilçubuk Crystallization Behavior of Fats: Effect of Processing ConditionsSilvana Martini and Ashwini Wagh Chemical Interesterification of Food Lipids: Theory and PracticeDerick Rousseau, Saeed M. Ghazani, and Alejandro G. Marangoni Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid IsomersToshihiro Nagao and Yuji Shimada Microbial Lipid ProductionA. Saygün, Nese Sahin-Yesilçubuk, Suk-Hoo Yoon, Yong-R Kim, and N. Aran Food Applications of LipidsN. A. Michael Eskin and Gary R. List Encapsulation Technologies for LipidsNese Sahin-Yesilçubuk and Casimir C. Akoh OXIDATION AND ANTIOXIDANTS Rethinking Lipid OxidationKaren M. Schaich Polyunsaturated Lipid Oxidation in Aqueous SystemKazuo Miyashita Methods for Measuring Oxidative Rancidity in Fats and OilsFereidoon Shahidi, Jiankang Wang, and Udaya N. Wanasundara Antioxidants and Their Mechanisms of ActionRyan J. Elias and Eric A. Decker Effects and Mechanisms of Minor Compounds in Oil on Lipid OxidationEunok Choe NUTRITION Digestion, Absorption and Metabolism of Lipids, Charlotte Lauridsen Omega-3 Polyunsaturated Fatty Acids and HealthMichelle Briggs, Kate J. Bowen, and Penny M. Kris-Etherton Dietary Fats, Eicosanoids, Immunity and InflammationPhilip C. Calder Dietary Fats and Coronary Heart DiseaseRonald P. Mensink and Jogchum Plat Conjugated Linoleic AcidYeonhwa Park Dietary Fats and ObesityDorothy B. Hausman and Barbara Mullen Grossman Influence of Dietary Fat on the Development of CancerHoward Perry Glauert Brain Lipids in Health and DiseaseJessica H. Hall and John L. Harwood Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken NutritionMilan Certik, Tatiana Klempová, Dušan Jalc, Zora Váradyová, and Slavomír Marcincák BIOTECHNOLOGY AND BIOCHEMISTRY Lipid Biotechnology and BiochemistrySampson Anankanbil, Fan Suo, Peter R. Jensen, and Zheng Guo Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and TechnologyRanYe Microbial LipasesOi-Ming Lai, Eng-Tong Phauh, Yee-Ying Lee, Casimir C. Akoh and John D. Weete Enzymatic InteresterificationWendy M. Willis, Saeed M. Ghazani and Alejandro G. Marangoni Structured LipidsCasimir C. Akoh and Byung Hee Kim Production of Edible Oils through Metabolic EngineeringRandall J. Weselake, Helen Woodfield, Catherine J. Field, and John L.Harwood Genetically Engineered Cereals for Production of Polyunsaturated Fatty AcidsMilan Certik, Tatiana Klempová, Daniel Mihálik, Katarína Ondreicková, Marcela Gubišová, and Ján Kraic







Altre Informazioni

ISBN:

9781498744850

Condizione: Nuovo
Collana: Food Science and Technology
Dimensioni: 10 x 7 in Ø 4.45 lb
Formato: Copertina rigida
Illustration Notes:327 b/w images and 133 tables
Pagine Arabe: 1029
Pagine Romane: xviii






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