Chemical and Functional Properties of Food Lipids

Chemical and Functional Properties of Food Lipids
ISBN-10
1420031996
ISBN-13
9781420031997
Category
Technology & Engineering
Pages
400
Language
English
Published
2010-12-12
Publisher
CRC Press
Authors
Zdzislaw Z. E. Sikorski, Anna Kolakowska

Description

Chemical and Functional Properties 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.

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