Food Lipids: Chemistry, Nutrition, and Biotechnology,...

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

Name: Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition
ISBN: 9780824744489

Casimir C. Akoh, David B. Min

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Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equations to help clarify study. With contributions of more than 40 internationally renowned experts, the book covers conjugated linoleic acids in health, and food applications of lipids. Topics include lipid oxidation in foods and tissues; the chemistry and mechanisms of lipid and antioxidant reactions; lipid biotechnology and genetic engineering; and more.

카테고리:

Medicine

년:

2002

판:

2nd

출판사:

CRC Press

언어:

english

페이지:

1040