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Titre :	Food lipids : chemistry, nutrition, and biotechnology Ajouter au panier
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. 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 E[...] 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.
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 Chapter 1 Nomenclature and Classification of Lipids Sean Francis O’Keefe and Paul J. Sarnoski Chapter 2 Chemistry and Properties of Lipids and Phospholipids Bianca Perez, Jingbo Li and Zheng Guo Chapter 3 Lipid-Based Emulsions and Emulsifiers David Julian McClements Chapter 4 Chemistry of Waxes and Sterols Edward J. Parish and Wendell S. Grainger Chapter 5 Extraction and Analysis of Lipids Section I Chemistry and Properties Chapter 1 Nomenclature and Classification of Lipids Sean Francis O’Keefe and Paul J. Sarnoski Chapter 2 Chemistry and Properties of Lipids and Phospholipids Bianca Perez, Jingbo Li and Zheng Guo Chapter 3 Lipid-Based Emulsions and Emulsifiers David Julian McClements Chapter 4 Chemistry of Waxes and Sterols Edward J. Parish and Wendell S. Grainger Chapter 5 Extraction and Analysis of Lipids F. Shahidi, P. Ambigaipalan, and P.K.J.P.D. Wanasundara Chapter 6 Analysis of Fatty Acid Positional Distribution in Triacylglycerol Yomi Watanabe and Kazuaki Yoshinaga Chapter 7 Methods for Trans Fatty Acid Analysis Magdi M. Mossoba, Cynthia T. Srigley, Richard E. McDonald, Hormoz Azizian, and John K.G. Kramer Chapter 8 Physical Characterization of Fats and Oils Fernanda Peyronel and Alejandro G. Marangoni Chapter 9 Frying Oil Chemistry N.A. Michael Eskin, Felix Aladedunye, and Usha Thiyam- Hollander Section II Processing and Food Applications Chapter 10 Processing and Modification Technologies for Edible Oils and Fats Selma Türkay, Nese Şahin-Yeşilçubuk Chapter 11 Crystallization Behavior of Fats: Effect of Processing Conditions Silvana Martini and Ashwini Wagh Chapter 12 Chemical Interesterification of Food Lipids: Theory and Practice Derick Rousseau, Saeed M. Ghazani, and Alejandro G. Marangoni Chapter 13 Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Toshihiro Nagao and Yuji Shimada Chapter 14 Microbial Lipid Production A. Saygün, Nese Şahin-Yeşilçubuk, Suk-Hoo Yoon, Yong-R Kim, and N. Aran Chapter 15 Food Applications of Lipids N. A. Michael Eskin and Gary R. List Chapter 16 Encapsulation Technologies for Lipids Nese Şahin-Yeşilçubuk and Casimir C. Akoh Section III Oxidation and Antioxydants Chapter 17 Rethinking Lipid Oxidation Karen M. Schaich Chapter 18 Polyunsaturated Lipid Oxidation in Aqueous System Kazuo Miyashita Chapter 19 Methods for Measuring Oxidative Rancidity in Fats and Oils Fereidoon Shahidi, Jiankang Wang, and Udaya N. Wanasundara Chapter 20 Antioxidants and Their Mechanisms of Action Ryan J. Elias and Eric A. Decker Chapter 21 Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation Eunok Choe Section IV Nutrition Chapter 22 Digestion, Absorption and Metabolism of Lipids Charlotte Lauridsen Chapter 23 Omega-3 Polyunsaturated Fatty Acids and Health Michelle Briggs, Kate J. Bowen, and Penny M. Kris-Etherton Chapter 24 Dietary Fats, Eicosanoids, Immunity and Inflammation Philip C. Calder Chapter 25 Dietary Fats and Coronary Heart Disease Ronald P. Mensink and Jogchum Plat Chapter 26 Conjugated Linoleic Acid Sun Jin Hur and Yeonhwa Park Chapter 27 Dietary Fats and Obesity Dorothy B. Hausman and Barbara Mullen Grossman Chapter 28 Influence of Dietary Fat on the Development of Cancer Howard Perry Glauert Chapter 29 Brain Lipids in Health and Disease Jessica H. Hall and John L. Harwood Chapter 30 Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Milan Certik, Tatiana Klempová, Dušan Jalč, Zora Váradyová, and Slavomír Marcinčák Section V Biotechnology and Biochemistry Chapter 31 Lipid Biotechnology and Biochemistry Sampson Anankanbil, Fan Suo, Peter R. Jensen, and Zheng Guo Chapter 32 Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology RanYe Chapter 33 Microbial Lipases Oi-Ming Lai, Eng-Tong Phauh, Yee-Ying Lee, Casimir C. Akoh and John D. Weete Chapter 34 Enzymatic Interesterification Wendy M. Willis, Saeed M. Ghazani and Alejandro G. Marangoni Chapter 35 Structured Lipids Casimir C. Akoh and Byung Hee Kim Chapter 36 Production of Edible Oils through Metabolic Engineering Randall J. Weselake, Helen Woodfield, Catherine J. Field, and John L.Harwood Chapter 37 Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids Milan Certik, Tatiana Klempová, Daniel Mihálik, Katarína Ondreičková, Marcela Gubišová, and Ján Kraic
Langue(s) :	Anglais
Identifiant :	978-1-4987-4485-0
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192687

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