Chemical, biological, and functional aspects of food lipids / editors, Zdzislaw E. Sikorski, Anna Kolkowska
- 其他作者：
- 出版： Boca Raton, FL : CRC Press c2011
- 叢書名： Chemical and functional properties of food components series
- 主題： Lipids , Food--Fat content , Food industry and trade. , Lipids , Food Analysis. , Food. , Nutritional Physiological Phenomena
- 版本：2nd ed.
- ISBN： 9781439802373 (hbk.) :: US$189.01 、 1439802378 (hbk.)
- 一般註：Includes bibliographical references and index
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讀者標籤：
- 系統號： 005184505 | 機讀編目格式
館藏資訊
摘要註
"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"--Provided by publisher