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Chemical and Functional Properties of Food Lipids
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Chemical and Functional Properties of Food Lipids By Zdzislaw E. Sikorski, Anna Kolakowska -------------------------------------------------------------------------------- Publisher: CRC Number Of Pages: 400 Publication Date: 2002-07-30 ISBN-10 / ASIN: 1587161052 ISBN-13 / EAN: 9781587161056 Binding: Hardcover -------------------------------------------------------------------------------- Book Description: Chemical and Functional Properties 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. Contents Chapter 1 The Role of Lipids in Food Quality Anna and E. Sikorski Chapter 2 Lipids in Food Structures M. Ángeles Lluch, Isabel Hernando, and Isabel Pérez-Munuera Chapter 3 The Nomenclature, Structure, and Properties of Food Lipids David S. Nichols and Kevin Sanderson Chapter 4 Rheological Properties of Lipids Tadeusz Matuszek Chapter 5 Phospholipids Jan Chapter 6 Cholesterol and Phytosterols Erwin Chapter 7 Fat-Soluble Vitamins Chapter 8 Lipid Oxidation in Food Systems Anna Chapter 9 Principles of Lipid Analysis David S. Nichols Chapter 10 Lipids in Human Nutrition Roman M. Cichon Kolakowska Zdzislaw Pokorny´ Wa˛sowicz Malgorzata Nogala-Kalucka Kolakowska ©2003 CRC Press LLC Chapter 11 Plant Lipids and Oils Jan and Lucie Parkányiová Chapter 12 Fish Lipids Anna , June Olley, and Graeme A. Dunstan Chapter 13 Milk Lipids Zofia A. Chapter 14 Egg Lipids Waldemar Ternes Chapter 15 Modified Lipids and Fat Mimetics Bednarski and Marek Adamczak Chapter 16 Frying Fats Dimitrios Boskou Chapter 17 Lipid–Protein and Lipid–Saccharide Interactions Jan and Anna http://rapidshare.com/files/68918756/Chemical_Functional_Properties_Food_Lipids_Chemical.pdf |
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