2nd Edition
Chemical, Biological, and Functional Aspects of Food Lipids
512 Pages
by
CRC Press
512 Pages
by
CRC Press
512 Pages
by
CRC Press
Also available as eBook on:
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzisław E. Sikorski and Anna Kołakowska, this completely... Read more
The Role of Lipids in Food Quality. Lipids in Food Structures. Nomenclature, Structure, and Properties of Lipids. Rheological Properties of Lipids. Phospholipids. Cholesterol and Phytosterols. Fat-soluble Vitamins. Lipid Oxidation in Food Systems. Lipid Analysis. Role of Lipids in Nutrition. Plant Lipids and Oils. Fish Lipids. Milk Lipids. Egg Lipids. Modified Lipids and Fat Mimetics. Frying Fats. Lipid-Protein and Lipid-Saccharide Interaction.
Biography
Zdzis?aw E. Sikorski, Anna Ko?akowska
