Food lipids : chemistry, nutrition, and biotechnology / edited by Casimir C. Akoh, David B. Min.
Material type:
TextSeries: Food science and technology (Academic Press)Publication details: Boca Raton : CRC Press/Taylor & Francis Group, ©2008.Edition: 3rd edDescription: xiii, 914 pages) : illustrationsContent type: - text
- computer
- online resource
- 9781420046632
- 1420046632
- Lipids
- Lipids in human nutrition
- Lipids -- Biotechnology
- Lipids -- Metabolism
- Lipids -- chemistry
- Lipids -- physiology
- Biotechnology -- methods
- Food
- Nutritional Physiological Phenomena
- MEDICAL -- Biochemistry
- Lipids
- Lipids -- Biotechnology
- Lipids in human nutrition
- Lipids -- Metabolism
- Aufsatzsammlung
- Ernährung
- Lebensmittel
- Lipide
- 612/.01577Â 22
- QP 751Â .F64 2008
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
| Loan | Annex Campus Library First Floor | QP 751 .F64 2008 (Browse shelf(Opens below)) | Available | 20077523 | |
| Loan | Annex Campus Library First Floor | QP 141 .W46 2011 (Browse shelf(Opens below)) | Available | 20105244 |
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| QP 249 .J99 2007 Juxtapositions : ideas for college writers / | QP 303 .V53 2005 Statistics in kinesiology / | QP 609 .G65 Signal transduction / | QP 751 .F64 2008 Food lipids : chemistry, nutrition, and biotechnology / | QR 41.2 .A43 2008 Microbes and society / | QR 115 .M456 2008 Microbial food contamination / | QR 115 .R39 2007 Fundamental food microbiology/ |
Academic
Includes bibliographical references and index.
Front cover; Contents; Preface to the Third Edition; Editors; Contributors; Part I: Chemistry and Properties; Chapter 1. Nomenclature and Classification of Lipids; Chapter 2. Chemistry and Function of Phospholipids; Chapter 3. Lipid-Based Emulsions and Emulsifiers; Chapter 4. Chemistry of Waxes and Sterols; Chapter 5. Extraction and Analysis of Lipids; Chapter 6. Methods for trans Fatty Acid Analysis; Chapter 7. Chemistry of Frying Oils; Part II: Processing; Chapter 8. Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils; Chapter 9. Crystallization and Polymorphism of Fats.
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