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Array ( [TITRE] => <b>Type de document : </b> [TITRE_CLEAN] => Type de document [OPAC_SHOW] => 1 [TYPE] => list [AFF] => Livre [ID] => 4 [NAME] => cp_typdoc [DATATYPE] => integer [VALUES] => Array ( [0] => 5 ) )
![Food lipids](https://infodoc.agroparistech.fr/img_cache/pmb_agroparistech_record_192687.webp)
Titre : |
Food lipids : chemistry, nutrition, and biotechnology
|
Auteur(s) : | Casimir C. Akoh, Éditeur scientifique |
Type de document : | Livre |
Sujets : | ANTIOXYGENE ; EMULSIFIANT ; STEROL ; LIPASE ; ENCAPSULATION ; CARDIOPATHIE ; FRITURE ; EMULSION ; RANCIDITE ; TECHNIQUE ANALYTIQUE Acides gras ; Acides gras insaturés ; Aliments -- Altération ; Antioxydants ; Cancer ; Cerveau ; Coeur -- Maladies ; Corps gras ; Corps gras -- Industrie et commerce ; Corps gras comestibles ; Cristallisation ; Digestion ; Emulsifiants ; Émulsions ; Enzymes ; Enzymes -- Applications industrielles ; Extraction (chimie) ; Linoléique, Acide ; Lipides ; Lipides -- Métabolisme ; Nutrition ; Obésité ; Oxydation ; Phospholipides ; Produit alimentaire ; Santé ; Stérols |
Résumé : |
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.
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.
|
Editeur(s) : | Boca Raton : CRC Press |
Date de publication : | 2017 |
Mention d'édition : | 4th ed. |
Format : | 1 vol. (XVII- 1029 p.) / ill., couv. ill. en coul. / 26 cm |
Note(s) : |
Bibliogr. Index |
Table des matières : |
Section I Chemistry and Properties
Section I Chemistry and Properties |
Langue(s) : | Anglais |
Identifiant : | 978-1-4987-4485-0 |
Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192687 |
Exemplaires (1)
Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
---|---|---|---|---|---|---|
Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU1.204 AKO | Papier | Empruntable Disponible |