Food Lipids

Food Lipids
Author :
Publisher : CRC Press
Total Pages : 1048
Release :
ISBN-10 : 9781498744874
ISBN-13 : 1498744877
Rating : 4/5 (74 Downloads)

Book Synopsis Food Lipids by : Casimir C. Akoh

Download or read book Food Lipids written by Casimir C. Akoh and published by CRC Press. This book was released on 2017-03-16 with total page 1048 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.


Food Lipids Related Books

Food Lipids
Language: en
Pages: 1048
Authors: Casimir C. Akoh
Categories: Medical
Type: BOOK - Published: 2017-03-16 - Publisher: CRC Press

DOWNLOAD EBOOK

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnol
Diet and Health
Language: en
Pages: 765
Authors: National Research Council
Categories: Medical
Type: BOOK - Published: 1989-01-01 - Publisher: National Academies Press

DOWNLOAD EBOOK

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recom
Functional Dietary Lipids
Language: en
Pages: 334
Authors: Thomas A. B. Sanders
Categories: Technology & Engineering
Type: BOOK - Published: 2015-11-18 - Publisher: Woodhead Publishing

DOWNLOAD EBOOK

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it play
Modifying Lipids for Use in Food
Language: en
Pages: 636
Authors: F. D. Gunstone
Categories: Technology & Engineering
Type: BOOK - Published: 2006-09-28 - Publisher: Woodhead Publishing

DOWNLOAD EBOOK

Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in
Food Lipids
Language: en
Pages: 1032
Authors: Casimir C. Akoh
Categories: Technology & Engineering
Type: BOOK - Published: 2002-04-17 - Publisher: CRC Press

DOWNLOAD EBOOK

Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid ba