Food lipids : chemistry, nutrition, and biochemistry /
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| Edition: | 2nd ed., rev. and expanded. |
|---|---|
| Imprint: | New York : M. Dekker, c2002. |
| Description: | xiii, 1005 p. : ill. ; 26 cm. |
| Language: | English |
| Series: | Food science and technology ; 117 Food science and technology (Marcel Dekker, Inc.) ; 117. |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/4847417 |
MARC
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| 003 | ICU | ||
| 005 | 20040128151600.0 | ||
| 008 | 020329s2002 nyua b 001 0 eng | ||
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| 020 | |a 0824707494 (alk. paper) | ||
| 040 | |a DLC |c DLC |d DLC |d OCoLC |d OrLoB-B | ||
| 042 | |a pcc | ||
| 050 | 0 | 0 | |a QP751 |b .F647 2002 |
| 082 | 0 | 0 | |a 612.3/97 |2 21 |
| 245 | 0 | 0 | |a Food lipids : |b chemistry, nutrition, and biochemistry / |c edited by Casimir C. Akoh, David B. Min. |
| 250 | |a 2nd ed., rev. and expanded. | ||
| 260 | |a New York : |b M. Dekker, |c c2002. | ||
| 300 | |a xiii, 1005 p. : |b ill. ; |c 26 cm. | ||
| 336 | |a text |b txt |2 rdacontent |0 http://id.loc.gov/vocabulary/contentTypes/txt | ||
| 337 | |a unmediated |b n |2 rdamedia |0 http://id.loc.gov/vocabulary/mediaTypes/n | ||
| 338 | |a volume |b nc |2 rdacarrier |0 http://id.loc.gov/vocabulary/carriers/nc | ||
| 490 | 1 | |a Food science and technology ; |v 117 | |
| 505 | 0 | 0 | |g Pt. I. |t Chemistry and Properties -- |g 1. |t Nomenclature and Classification of Lipids / |r Sean Francis O'Keefe -- |g 2. |t Chemistry and Function of Phospholipids / |r Marilyn C. Erickson -- |g 3. |t Lipid-Based Emulsions and Emulsifers / |r D. Julian McClements -- |g 4. |t The Chemistry of Waxes and Sterols / |r Edward J. Parish, Terrence L. Boos and Shengrong Li -- |g 5. |t Extraction and Analysis of Lipids / |r Fereidoon Shahidi and P. K. J. P. D. Wanasundara -- |g 6. |t Methods for trans Fatty Acid Analysis / |r Richard E. McDonald and Magdi M. Mossoba -- |g 7. |t Chemistry of Frying Oils / |r Kathleen Warner -- |g Pt. II. |t Processing -- |g 8. |t Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils / |r Lawrence A. Johnson -- |g 9. |t Crystallization and Polymorphism of Fats / |r Patrick J. Lawler and Paul S. Dimick -- |g 10. |t Chemical Interesterification of Food Lipids: Theory and Practice / |r Derick Rousseau and Alejandro G. Marangoni -- |g Pt. III. |t Oxidation -- |g 11. |t Lipid Oxidation of Edible Oil / |r David B. Min and Jeffrey M. Boff -- |g 12. |t Lipid Oxidation of Muscle Foods / |r Marilyn C. Erickson -- |g 13. |t Fatty Acid Oxidation in Plant Tissues / |r Hong Zhuang, M. Margaret Barth and David Hildebrand -- |g 14. |t Methods for Measuring Oxidative Rancidity in Fats and Oils / |r Fereidoon Shahidi and Udaya N. Wanasundara -- |g 15. |t Antioxidants / |r David W. Reische, Dorris A. Lillard and Ronald R. Eitenmiller -- |g 16. |t Antioxidant Mechanisms / |r Eric A. Decker -- |g Pt. IV. |t Nutrition -- |g 17. |t Fats and Oils in Human Health / |r David Kritchevsky -- |g 18. |t Unsaturated Fatty Acids / |r Steven M. Watkins and J. Bruce German -- |g 19. |t Dietary Fats, Eicosanoids, and the Immune System / |r David M. Klurfeld -- |g 20. |t Dietary Fats and Coronary Heart Disease / |r Ronald P. Mensink, Jogchum Plat and Elisabeth H. M. Temme -- |g 21. |t Conjugated Linoleic Acids: Nutrition and Biology / |r Bruce A. Watkins and Yong Li -- |g 22. |t Dietary Fats and Obesity / |r Dorothy B. Hausman, Dana R. Highee and Barbara Mullen Grossman -- |g 23. |t Lipid-Based Synthetic Fat Substitutes / |r Casimir C. Akoh -- |g 24. |t Food Applications of Lipids / |r Frank D. Gunstone -- |g Pt. V. |t Biotechnology and Biochemistry -- |g 25. |t Lipid Biotechnology / |r Kumar D. Mukherjee -- |g 26. |t Microbial Lipases / |r John D. Weete -- |g 27. |t Enzymatic Interesterification / |r Wendy M. Willis and Alejandro G. Marangoni -- |g 28. |t Structured Lipids / |r Casimir C. Akoh -- |g 29. |t Biosynthesis of Fatty Acids and Storage Lipids in Oil-Bearing Seed and Fruit Tissues of Plants / |r Kirk L. Parkin -- |g 30. |t Genetic Engineering of Crops That Produce Vegetable Oil / |r Vic C. Knauf and Anthony J. Del Vecchio. |
| 650 | 0 | |a Lipids. |0 http://id.loc.gov/authorities/subjects/sh85077296 | |
| 650 | 0 | |a Lipids in human nutrition. |0 http://id.loc.gov/authorities/subjects/sh87003037 | |
| 650 | 0 | |a Lipids |x Biotechnology. |0 http://id.loc.gov/authorities/subjects/sh2010002797 | |
| 650 | 0 | |a Lipids |x Metabolism. |0 http://id.loc.gov/authorities/subjects/sh85077297 | |
| 650 | 7 | |a Lipids. |2 fast |0 http://id.worldcat.org/fast/fst00999367 | |
| 650 | 7 | |a Lipids |x Biotechnology. |2 fast |0 http://id.worldcat.org/fast/fst00999370 | |
| 650 | 7 | |a Lipids in human nutrition. |2 fast |0 http://id.worldcat.org/fast/fst00999388 | |
| 650 | 7 | |a Lipids |x Metabolism. |2 fast |0 http://id.worldcat.org/fast/fst00999374 | |
| 700 | 1 | |a Akoh, Casimir C., |d 1955- |0 http://id.loc.gov/authorities/names/n95800192 |1 http://viaf.org/viaf/113785112 | |
| 700 | 1 | |a Min, David B. |0 http://id.loc.gov/authorities/names/n85076112 |1 http://viaf.org/viaf/27220638 | |
| 830 | 0 | |a Food science and technology (Marcel Dekker, Inc.) ; |v 117. | |
| 903 | |a HeVa | ||
| 035 | |a (OCoLC)49529911 | ||
| 929 | |a cat | ||
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| 928 | |t Library of Congress classification |a QP751 .F647 2002 |l JCL |c JCL-Sci |i 4617356 | ||
| 927 | |t Library of Congress classification |a QP751 .F647 2002 |l JCL |c JCL-Sci |e WIGO |e CRERAR |b 63561791 |i 7428922 | ||
