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Chemical and functional properties of food lipids/

Other Authors: Skorski, Zdzislaw E., Kolakowska, Anna,, Sikorski, Zdzislaw E., Kolakowska, Anna
Format: Book
Language:English
Published: Boca Raton, FL: CRC Press, c2003
Series:Chemical and functional properties of food components series
Subjects:
Λιπίδια
Λιπίδια στην ανθρώπινη διατροφή
Τροφή > Βιομηχανία και εμπόριο
Χημεία τροφίμων
Lipids
Lipids in human nutrition
Food industry and trade
Food > Analysis
Oils and fats
Table of Contents:
  • Chapter 1. The role of lipids in food quality
  • Chapter 2. Lipids in food structures
  • Chapter 3. The nomenclature, structure, and properties of food lipids
  • Chapter 4. Rheological properties of lipids
  • Chapter 5. Phospholipids
  • Chapter 6. Cholesterol and phytosterols
  • Chapter 7. Fat- soluble vitamins
  • Chapter 8. Lipid oxidation in food systems
  • Chapter 9. Principles of lipid analysis
  • Chapter 10. Lipids in human nutrition
  • Chapter 11. Plant lipids and oils
  • Chapter 12. Fish lipids
  • Chapter 13. Milk lipids
  • Chapter 14. Egg lipids
  • Chapter 15. Modified lipids and fat mimetics
  • Chapter16. Flying fats
  • Chapter 17. Lipid- protein and lipid- saccharide interactions
  • Index

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