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|a (OCoLC)1085214120
|z (OCoLC)1084567348
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|a (OCLCCM-CC)1085214120
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|b eng
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|a 1084567348
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|a 1773618059
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|a 9781773618050
|q (electronic bk.)
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4 |
|a QP751
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| 049 |
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|a MAIN
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| 100 |
1 |
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|a Diaz, Sara Diana Garduno.
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| 245 |
1 |
0 |
|a Food Lipids :
|b Chemistry, Nutrition and Biotechnology.
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| 260 |
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|a Ashland :
|b Delve Publishing,
|c 2019.
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| 300 |
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|a 1 online resource (342 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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|a Print version record.
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|a Cover; Half Title Page; Title Page; Copyright Page; About the Author; Table of Contents; List of Figures; List of Tables; Preface; Summary; Introduction; Part I: Chemistry; Chapter 1 Structure of lipids; Chapter 2 Food Lipids in Comparison to Other Lipids; 2.1. Fatty Acids; 2.2. Acylglycerols; 2.3. Esters; 2.4. Isoprenoids; 2.5. Carotenoids; 2.6. Lipoproteins; 2.7. Sterols; 2.8. Vitamin A; 2.9. Vitamin D; 2.10 Vitamin E; 2.11. Vitamin K; Chapter 3 Classification of Lipids; Chapter 4 Lipid Biosynthesis; 4.1. Biosynthesis of Fatty Acids and Eicosanoids
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| 505 |
8 |
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|a 4.2. Malonyl-CoA is Formed From Acetyl-CoA and Bicarbonate4.3. The Biosynthesis of Fatty Acids Proceeds by a Distinctive Pathway; 4.4. The Fatty Acid Synthase Complex Has Seven Different Active Sites; 4.5 Fatty Acid Synthase Receives The Acetyl and Malonyl Groups Before the Condensation; 4.6. Condensation; 4.7. Reduction of the Carbonyl Group; 4.8. Dehydration; 4.9. Reduction of the Double Bond; Chapter 5 Chemical Reactions of Food Lipids; 5.1. Oxidation; 5.2. Chemical Reactions of Oil During Deep-Fat Frying; 5.3. Hydrolysis of Oil; 5.4. Oxidation of Oil; 5.5. Polymerization of Oil
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| 505 |
8 |
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|a 5.6. Flavor Quality of Frying Oil and Fried Foods During Deep-Fat Frying5.7. Factors Affecting the Quality of Oil During Deep-Fat Frying; 5.8. Replenishment of Fresh Oil; 5.9. Frying Time and Temperature; 5.10. Quality of Frying Oil; 5.11. Compositions of Foods; 5.12. Types of Fryer; 5.13. Antioxidants; 5.14. Lipid Oxidation Mechanisms; 5.15. Oxidation of Sterols and Fat-Soluble Vitamins; 5.16. Health And Nutritional Implications of Lipid Oxidation; 5.17. Interaction of Lipid Oxidation Products With Food; 5.18. Prooxidants; 5.19. Antioxidants; 5.20. Hydrogenation; 5.21. Saponification
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| 505 |
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|a 5.22. Remodeling Reactions With Membrane Phospholipids5.23. Enzymatic Synthesis of Structured Triacylglycerols (sTAG); 5.24. Oil Processing; 5.25. Frying Fat Deterioration; Chapter 6 Naturally Occurring Vs. Synthetic Food Lipids; 6.1. Structured Lipids For Food and Nutraceutical Applications; 6.2. Fat Substitutes; Part II: Nutrition; Chapter 7 Macronutrients; Chapter 8 Types of Food Lipids; 8.1. Saturated Fatty Acids; 8.2. Mono Unsaturated Fatty Acids; 8.3. Poly Unsaturated Fatty Acids; 8.4. Trans Fats; Chapter 9 Dietary Recommendations For Fats; 9.1. Total Fat; 9.2. Saturated Fatty Acids
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| 505 |
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|a 9.3. Trans Fatty Acids9.4. Monounsaturated Fatty Acids; 9.5. Polyunsaturated Fatty Acids; 9.6. Cholesterol; Chapter 10 High-Fat Diets; 10.1. Storage "Efficiency"; 10.2. Is Less Food Consumed When Eating A High-Fat Diet?; 10.3. So What Do They Mean By High-Fat Diet?; 10.4. Brain Benefits; 10.5. Hormones; 10.6. Fat Soluble Vitamins; 10.7. The Type of Fat Matters; 10.8. Is It Healthy, Is It Safe?; Chapter 11 Sources of Food Lipids; 11.1. Avocados; 11.2. Cheese; 11.3. Dark Chocolate; 11.4. Whole Eggs; 11.5. Fatty Fish; 11.6. Nuts; 11.7. Chia Seeds; 11.8. Extra Virgin Olive Oil
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| 500 |
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|a 11.9. Coconuts And Coconut Oil
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| 650 |
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0 |
|a Lipids in human nutrition.
|0 http://id.loc.gov/authorities/subjects/sh87003037
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| 650 |
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0 |
|a Lipids
|x Biotechnology.
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| 650 |
|
0 |
|a Lipids
|x Metabolism.
|0 http://id.loc.gov/authorities/subjects/sh85077297
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| 650 |
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2 |
|a Lipid Metabolism
|0 https://id.nlm.nih.gov/mesh/D050356
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| 650 |
|
6 |
|a Lipides dans l'alimentation humaine.
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| 650 |
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6 |
|a Lipides
|x Biotechnologie.
|
| 650 |
|
6 |
|a Lipides
|x Métabolisme.
|
| 650 |
|
7 |
|a Lipids
|x Biotechnology.
|2 fast
|0 (OCoLC)fst00999370
|
| 650 |
|
7 |
|a Lipids in human nutrition.
|2 fast
|0 (OCoLC)fst00999388
|
| 650 |
|
7 |
|a Lipids
|x Metabolism.
|2 fast
|0 (OCoLC)fst00999374
|
| 776 |
0 |
8 |
|i Print version:
|a Diaz, Sara Diana Garduno.
|t Food Lipids : Chemistry, Nutrition and Biotechnology.
|d Ashland : Delve Publishing, ©2019
|
| 856 |
4 |
0 |
|u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e000xna&AN=2014034
|y eBooks on EBSCOhost
|
| 929 |
|
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|a oclccm
|
| 999 |
f |
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|i a6cf6aee-a744-42ba-ae52-26db1d083689
|s 47b0404f-0b7a-41ec-95db-e9e29833126f
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| 928 |
|
|
|t Library of Congress classification
|a QP751
|l Online
|c UC-FullText
|u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=e000xna&AN=2014034
|z eBooks on EBSCOhost
|g ebooks
|i 13727740
|
