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Chemical, Biological, and Functional Aspects of Food Lipids (Hardcover, 2nd edition)
Loot Price: R6,890
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Chemical, Biological, and Functional Aspects of Food Lipids (Hardcover, 2nd edition)
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Based on years of academic and industrial research by an
international panel of experts, Chemical, Biological, and
Functional Properties of Food Lipids, Second Edition provides a
concise, yet well-documented presentation of the current state of
knowledge on lipids. Under the editorial guidance of globally
recognized food scientists Zdislaw E. Sikorski and Anna Kolakowska,
this completely revised and updated edition presents eight entirely
new chapters. Originally titled Chemical and Functional Properties
of Food Lipids, this edition adds Biological to the title to
reflect a far greater emphasis on the biological aspects of lipids.
Among a wealth of ongoing and current topics, this essential
resource -- * Familiarizes readers with the standard chemical
nomenclature and properties of a large variety of lipids * Examines
the contents of lipids in plants, fish, milk, meat, and eggs *
Describes advances in methods of physical, chemical, and
biochemical analyses * Offers new information on phospholipids,
sterols, and fat-soluble vitamins in foods * Provides a
biochemist's view of lipid oxidation and antioxidants -- crucial
for the sensory and nutritive aspects of food quality * Discusses
modified lipids and fat mimetics, as well as those of special
biological and physico-chemical activity * Considers the importance
of frying fats, lipid-proteins and lipid-saccharides interactions,
and lipid contaminants in relation to food quality Chemical,
Biological, and Functional Properties of Food Lipids, Second
Edition is an ideal reference for both professional and aspiring
food scientists in both industry and academia. It contains all of
the necessary information needed to control the rate of undesirable
reactions in foods and select optimum storage and processing
parameters for these delicate fats.
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