資料來源:
三民書局
Fatty acids in foods and their health implications / edited by Ching Kuang Chow
- 其他作者：
- 出版： Boca Raton : CRC Press c2008
- 叢書名： Food science and technology
- 主題： Fatty acids in human nutrition , Food--Fat content , Fatty acids--Health aspects , Fatty Acids , Dietary Fats , Nutritional Physiological Phenomena
- 版本：3rd ed
- ISBN： 9780849372612 (hbk.) :: US$198.38 、 0849372615 (hbk.)
- 一般註：Includes bibliographical references and index
-
讀者標籤：
- 系統號： 005184513 | 機讀編目格式
館藏資訊
Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effec
內容註
Ch. 1. Fatty Acid Classification and Nomenclature / Kelly Lobb and Ching Kuang Chow -- Ch. 2. Chemical and Physical Properties of Fatty Acids / John M. deMan -- Ch. 3. Application of Gas-Liquid Chromatography to Lipid Separation and Analysis: Qualitative and Quantitative Analysis / Robert G. Ackman -- Ch. 4. Isotopic Methods for Assessing Lipid Metabolism / Joanne K. Kelleher, Carolina B. Cabral and Jennifer M.K. Cheong -- Ch. 5. Fatty Acids in Meat and Meat Products / J.D. Wood, M. Enser, R.I. Richardson and F.M. Whittington -- Ch. 6. Fatty Acids in Milk Fat / Donald L. Palmquist and Robert G. Jensen -- Ch. 7. Fatty Acids in Poultry and Egg Products / Austin H. Cantor, Eric A. Decker and Victoria P. Collins -- Ch. 8. Fatty Acids in Fish and Shellfish / Robert G. Ackman -- Ch. 9. Fatty Acids in Vegetables and Vegetable Products / Geza Bruckner and Andrew C. Peng -- Ch. 10. Fatty Acids in Oilseeds (Vegetable Oils) / Pamela J. White -- Ch. 11. Fatty Acids in Fruits and Fruit Products / Basil S. Kamel and Yukio Kakuda -- Ch. 12. Fatty Acids in Food Cereal Grains and Grain Products / Robert Becker -- Ch. 13. Fatty Acids in Fermented Food Products / Sue Joan Chang and Ching Kuang Chow -- Ch. 14. Fatty Acid Content of Convenience Foods / Maria G. Boosalis -- Ch. 15. Trans-Fatty Acids in Foods / Margaret C. Craig-Schmidt and Carmen A. Teodorescu -- Ch. 16. Genetic Alteration of Food Fats and Oils / Earl G. Hammond -- Ch. 17. Fat-Based Fat Substitutes / Casimir C. Akoh -- Ch. 18. Commercial Applications of Fats in Foods / Ronald Jandacek -- Ch. 19. Effects of Processing and Storage on Fatty Acids in Edible Oils / Vickie Tatum and Ching Kuang Chow -- Ch. 20. Effect of Heating and Frying on Oil and Food Fatty Acids / Francisco J. Sanchez-Muniz, Sara Bastida, Gloria Mdrquez-Ruiz and Carmen Dobarganes -- Ch. 21. Consumption of Fatty Acids / Sue Joan Chang and Ching Kuang Chow -- Ch. 22. Absorption and Transport of Dietary Lipid / Vernon A. Welch and Jurgen T. Borlak -- Ch. 2