Food Lipids
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Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition
By David B. MinR.R. Lowry and I.J. Tinsley. A derivatization method for determination of brominated fatty acid. J. Am. Oil Chem. Soc. 53:470 (1976). 85. Y. Isono, H. Nabetani, and M. Nakajima. Wax ester synthesis in a membrane reactor with lipase- ...
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Food Lipids: Sources, Health Implications, and Future Trends
By Francisco J. Barba, Jose M. Lorenzo, Ruben DominguezThe book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for ...
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Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition
By Casimir C. AkohAlways 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.
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Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition
By David B. Min, Casimir C. AkohThe most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease.
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Food Lipids: Chemistry, Nutrition, and Biotechnology
By Casimir C. AkohAlways 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.
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Food Lipids: Chemistry, Flavor, and Texture
By Fereidoon Shahidi, American Chemical Society. Division of Agricultural and Food Chemistry, Hugo WeenenChemistry, Flavor, and Texture of Lipid-Containing Foods discusses the chemistry and functionality of fat in food sensory perception, and the underlying physicochemical and physiological properties and processes. Fats and oils...
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Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition
By David B. Min, Casimir C. AkohHydrolysis of Lipids and Associated Effects on Lipid Oxidation Disintegration of lysosomal membranes in muscle tissue may occur upon mincing or storage of nonheated muscle foods . As a result , muscle lipids may be exposed to lipolytic ...
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Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition
By David B. Min, Casimir C. AkohHighlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food.