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Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Food Science and Technology) by Akoh, Casimir C is a nonfiction available to read on EtoBox.

What is Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Food Science and Technology) about?

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. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicke

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Author

Akoh, Casimir C

Publisher

Taylor & Francis Group; CRC Press

Published

2017

Language

EN

ISBN

9781498744850

Category

nonfiction

Subjects

Technology, Science, Medical