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 |
Table of Contents:
- Preface to the Second Edition
- Preface to the First Edition
- Contributors
- Part I.. Chemistry and Properties
- 1.. Nomenclature and Classification of Lipids
- 2.. Chemistry and Function of Phospholipids
- 3.. Lipid-Based Emulsions and Emulsifiers
- 4.. The 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
- 11.. Lipid Oxidation of Edible Oil
- 12.. Lipid Oxidation of Muscle Foods
- 13.. Fatty Acid Oxidation in Plant Tissues
- 14.. Methods for Measuring Oxidative Rancidity in Fats and Oils
- 15.. Antioxidants
- 16.. Antioxidant Mechanisms
- Part IV.. Nutrition
- 17.. Fats and Oils in Human Health
- 18.. Unsaturated Fatty Acids
- 19.. Dietary Fats, Eicosanoids, and the Immune System
- 20.. Dietary Fats and Coronary Heart Disease
- 21.. Conjugated Linoleic Acids: Nutrition and Biology
- 22.. Dietary Fats and Obesity
- 23.. Lipid-Based Synthetic Fat Substitutes
- 24.. Food Applications of Lipids
- Part V.. Biotechnology and Biochemistry
- 25.. Lipid Biotechnology
- 26.. Microbial Lipases
- 27.. Enzymatic Interesterification
- 28.. Structured Lipids
- 29.. Biosynthesis of Fatty Acids and Storage Lipids in Oil-Bearing Seed and Fruit Tissues of Plants
- 30.. Genetic Engineering of Crops That Produce Vegetable Oil
- Index
