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Chemical, biological and functional aspects of food lipids (Chemical and functional properties of food components series) (2nd Ed.) (Chemical & functional properties of food components) Series

Langue : Anglais

Coordonnateurs : Sikorski Zdzislaw Z. E. , Kolakowska Anna

Couverture de l’ouvrage Chemical, biological and functional aspects of food lipids (Chemical and functional properties of food components series)

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 Zdislaw E. Sikorski and Anna Kolakowska, 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.

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.
Food chemists, especially lipid chemists and biochemists, and nutrition researchers in industry, academia and government; graduate students in food chemistry and nutrition; libraries

Date de parution :

Ouvrage de 520 p.

15.6x23.5 cm

Disponible chez l'éditeur (délai d'approvisionnement : 13 jours).

211,94 €

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