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Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition
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Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition (Food Science and Technology) By Casimir C. Akoh and David B. Min Publisher: CRC Number Of Pages: 1040 Publication Date: 2002-04-17 ISBN / ASIN: 0824707494 -------------------------------------------------------------------------------- Book Description: 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. Preface to the Second Edition Preface to the First Edition Contributors Part I. Chemistry and Properties 1. Nomenclature and Classification of Lipids Sean Francis O’Keefe 2. Chemistry and Function of Phospholipids Marilyn C. Erickson 3. Lipid-Based Emulsions and Emulsifiers D. Julian McClements 4. The Chemistry of Waxes and Sterols Edward J. Parish, Terrence L. Boos, and Shengrong Li 5. Extraction and Analysis of Lipids Fereidoon Shahidi and P. K. J. P. D. Wanasundara 6. Methods for trans Fatty Acid Analysis Richard E. McDonald and Magdi M. Mossoba 7. Chemistry of Frying Oils Kathleen Warner Part II. Processing 8. Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils Lawrence A. Johnson 9. Crystallization and Polymorphism of Fats Patrick J. Lawler and Paul S. Dimick 10. Chemical Interesterification of Food Lipids: Theory and Practice De´rick Rousseau and Alejandro G. Marangoni Part III. Oxidation 11. Lipid Oxidation of Edible Oil David B. Min and Jeffrey M. Boff 12. Lipid Oxidation of Muscle Foods Marilyn C. Erickson 13. Fatty Acid Oxidation in Plant Tissues Hong Zhuang, M. Margaret Barth, and David Hildebrand 14. Methods for Measuring Oxidative Rancidity in Fats and Oils Fereidoon Shahidi and Udaya N. Wanasundara 15. Antioxidants David W. Reische, Dorris A. Lillard, and Ronald R. Eitenmiller 16. Antioxidant Mechanisms Eric A. Decker Part IV. Nutrition 17. Fats and Oils in Human Health David Kritchevsky 18. Unsaturated Fatty Acids Steven M. Watkins and J. Bruce German 19. Dietary Fats, Eicosanoids, and the Immune System David M. Klurfeld 20. Dietary Fats and Coronary Heart Disease Ronald P. Mensink, Jogchum Plat, and Elisabeth H. M. Temme 21. Conjugated Linoleic Acids: Nutrition and Biology Bruce A. Watkins and Yong Li 22. Dietary Fats and Obesity Dorothy B. Hausman, Dana R. Higbee, and Barbara Mullen Grossman 23. Lipid-Based Synthetic Fat Substitutes Casimir C. Akoh 24. Food Applications of Lipids Frank D. Gunstone Part V. Biotechnology and Biochemistry 25. Lipid Biotechnology Kumar D. Mukherjee 26. Microbial Lipases John D. Weete 27. Enzymatic Interesterification Wendy M. Willis and Alejandro G. Marangoni 28. Structured Lipids Casimir C. Akoh 29. Biosynthesis of Fatty Acids and Storage Lipids in Oil-Bearing Seed and Fruit Tissues of Plants Kirk L. Parkin 30. Genetic Engineering of Crops That Produce Vegetable Oil Vic C. Knauf and Anthony J. Del Vecchio http://www.91files.com/?APDI12K5482T07TUP7YE |
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