Chemical, Biological, and Functional Aspects of Food Lipids: 2nd Edition (Hardback) book cover

Chemical, Biological, and Functional Aspects of Food Lipids

2nd Edition

Edited by Zdzislaw Z. E. Sikorski, Anna Kolakowska

CRC Press

512 pages | 101 B/W Illus.

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Hardback: 9781439802373
pub: 2010-11-04
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Description

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 revised and updated edition presents eight entirely new chapters.

Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource:

  • Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids
  • Examines the contents of lipids in plants, fish, milk, meat, and eggs
  • Describes advances in methods of physical, chemical, and biochemical analyses
  • Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods
  • Provides a biochemist’s view of lipid oxidation and antioxidants—crucial for the sensory and nutritive aspects of food quality
  • Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity
  • Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality

Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.

Table of Contents

The Nomenclature and Structure of Lipids

David S. Nichols, Timothy B. Jordan, and Neil Kerr

Chemical and Physical Properties of Lipids

David S. Nichols, Timothy B. Jordan, and Neil Kerr

Principles of Lipid Analysis

David S. Nichols, Timothy B. Jordan, and Neil Kerr

Lipids and Food Quality

Anna Kołakowska and Zdzisław E. Sikorski

Lipids in Food Structure

Wioletta Błaszczak and Józef Fornal

Phospholipids

Jan Pokorný and Štefan Schmidt

Cholesterol and Phytosterols

Erwin Wa˛sowicz and Magdalena Rudzin´ska

Lipophilic Vitamins

Małgorzata Nogala-Kałucka

Lipid Oxidation in Food Systems

Grzegorz Bartosz and Anna Kołakowska

Antioxidants

Anna Kołakowska and Grzegorz Bartosz

Dietary Lipids and Coronary Heart Disease

Zdzisław Florian Forycki

Role of Lipids in Children’s Health and Development

Grazyna Sikorska-Wis´niewska

Lipids and the Human Vision

Paweł Lipowski

Plant Lipids and Oils

Jan Pokorný and Štefan Schmidt

Fish Lipids

Anna Kołakowska

Milk Lipids

Michael H. Tunick

The Role of Lipids in Meat

Zdzisław E. Sikorski and Izabela Sinkiewicz

Egg Lipids

Waldemar Ternes and Astrid M. Drotleff

Modified Triacylglycerols and Fat Replacers

Marek Adamczak and Włodzimierz Bednarski

Lipids with Special Biological and Physicochemical Activities

Marek Adamczak and Włodzimierz Bednarski

Frying Fats

Dimitrios Boskou

Lipid–Protein and Lipid–Saccharide Interactions

Jan Pokorný, Anna Kołakowska, and Grzegorz Bienkiewicz

Contaminants of Oils: Analytical Aspects

Fahri Yemiscioglu, Aytaç Saygin Gumuskesen, Semih Otles, and Yildiz Karaibrahimoglu

About the Series

Chemical & Functional Properties of Food Components

Learn more…

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science