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Chemical, biological, and functional aspects of food lipids 2nd Edition by Zdzisław E Sikorski; Anna Kołakowska is a nonfiction available to read on EtoBox.

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"Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition"--Résumé de l'éditeur. Read more... Content: (Publisher-supplied data) ch. 1. The nomenclature and structure of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- ch. 2. Chemical and physical properties of lipids / David S. Nichols,

Who reads Chemical, biological, and functional aspects of food lipids 2nd Edition?

Author

Zdzisław E Sikorski; Anna Kołakowska

Publisher

Taylor & Francis Group

Published

2011

Language

EN

ISBN

9780367383442

Category

nonfiction

Subjects

Science, Engineering, Stem