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Food lipids. Chemistry, nutrition, and biotechnology.

Titre :	Food lipids. Chemistry, nutrition, and biotechnology. Ajouter au panier
Auteur(s) :	Casimir C. Akoh, Éditeur scientifique D.B. Min, Éditeur scientifique
Type de document :	Livre
Sujets :	PRODUIT ALIMENTAIRE ; LIPIDE ; EMULSIFIANT ; EMULSION ; STEROL ; TECHNIQUE ANALYTIQUE ; EXTRACTION ; ACIDE GRAS ; FRITURE ; RAFFINAGE ; HUILE ; CORPS GRAS ; CRISTALLISATION ; OXYDATION ; VIANDE ; RANCIDITE ; ANTIOXYGENE ; TOCOPHEROL ; NUTRITION ; CARDIOPATHIE ; OBESITE ; LIPASE ; SANTE ; CANCER
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2008
Mention d'édition :	3e éd.
Format :	914 p.
Note(s) :	Bibliographie Illustrations Index
Table des matières :	PART 1: Chemistry and Properties 1. Nomenclature and Classification of Lipids 2. Chemistry and Function of Phospholipids 3. Lipid-Based Emulsions and Emulsifiers 4. Chemistry of Waxes and Sterols 5. Extraction and Analysis of Lipids 6. Methods for trans Fatty Acid Analysis 7. Chemistry of Frying Oils PART II: Processing 8. Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils 9. Crystallization and Polymorp[...] PART 1: Chemistry and Properties 1. Nomenclature and Classification of Lipids 2. Chemistry and Function of Phospholipids 3. Lipid-Based Emulsions and Emulsifiers 4. Chemistry of Waxes and Sterols 5. Extraction and Analysis of Lipids 6. Methods for trans Fatty Acid Analysis 7. Chemistry of Frying Oils PART II: Processing 8. Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils 9. Crystallization and Polymorphism of Fats 10. Chemical Interesterification of Food Lipids: Theory and Practice PART III: Oxidation and Antioxidants 11. Chemistry of Lipid Oxidation 12. Lipid Oxidation of Muscle Foods 13. Polyunsaturated Lipid Oxidation in Aqueous System 14. Methods for Measuring Oxidative Rancidity in Fats and Oils 15. Antioxidants 16. Tocopherol Stability and Prooxidant Mechanisms of Oxidized Tocopherols in Lipids 17. Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation 18. Antioxidant Mechanisms PART IV: Nutrition 19. Fats and Oils in Human Health 20. Unsaturated Fatty Acids 21. Dietary Fats, Eicosanoids, and the Immune System 22. Dietary Fats and Coronary Heart Disease 23. Conjugated Linoleic Acids: Nutrition and Biology 24. Dietary Fats and Obesity 25. Influence of Dietary Fat on the Development of Cancer 26. Lipid-Based Synthetic Fat Substitutes 27. Food Applications of Lipids PART V: Biotechnology and Biochemistry 28. Lipid Biotechnology 29. Microbial Lipases 30. Enzymatic Interesterification 31. Structured Lipids 32. Genetic Engineering of Crops That Produce Vegetable Oil Index
Langue(s) :	Anglais
Identifiant :	978-1-4200-4663-2
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68187

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