Food Lipids:Chemistry, Nutrition, and Biotechnology, Fourth Edition

图书简介

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.

Chemistry and Properties: Nomenclature and Classification of Lipids. Chemistry and Properties of Lipids and Phospholipids. Lipid-Based Emulsions and Emulsifiers. The Chemistry of Waxes and Sterols. Extraction and Analysis of Lipids. Regiospecific Fatty Acid Analysis of Triacylglycerols. Methods for Trans Fatty Acid Analysis. Physical Characterization of Fats and Oils. Chemistry of Frying Oils. Processing and Food Applications: Processing and Modification Technologies for Edible Oils and Fats. Enzymatic Refining of Fats and Oils. Crystallization and Polymorphism of Fats. Chemical Interesterification of Food Lipids: Theory and Practice. Enrichment and Purification of Polyunsaturated Fatty Acids by Enzymatic Processes. Microbial Lipid Production. Food Applications of Lipids. Encapsulation Technologies for Lipids. Oxidation and Antioxidants: Chemistry of Lipid Oxidation. Polyunsaturated Lipid Oxidation in Aqueous System. Methods of Measuring Oxidative Rancidity in Fats and Oils. Antioxidants and Their Mechanisms of Action. Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation. Nutrition: Digestion, Absorption and Metabolism of Lipids. Omega-3 Polyunsaturated Fatty Acids and Health. Dietary Fats and Oils in Human Health. Dietary Fats, Eicosanoids, Immunity and Inflammation. Dietary Fats and Coronary Heart Disease. Conjugated Linoleic Acids. Dietary Fats and Obesity. Fatty Acids and Cancer. Brain n-3 Polyunsaturated Fatty Acid in Health and Disease. Biotechnologically Enriched Cereals with n-3 PUFAs in Ruminant and Chicken Nutrition. Biotechnology and Biochemistry: Lipid Biotechnology and Biochemistry. Enzyme-Catalyzed Production of Lipid Based Esters: Process and Technology. Microbial Lipases. Enzymatic Interesterification. Structured Lipids. Genetically Engineered Oil Crops. Genetically Engineered Cereals or Plants for Production of Polyunsaturated Fatty Acids

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Food Lipids:Chemistry, Nutrition, and Biotechnology, Fourth Edition 食品脂肪：化学、营养和生物技术 第4版 生物数学

Food Lipids:Chemistry, Nutrition, and Biotechnology, Fourth Edition

食品脂肪：化学、营养和生物技术第4版
生物数学