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Chemical, biological, and functional aspects of food lipids

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Chemical, biological, and functional aspects of food lipids/ editors, Zdzisław E. Sikorski, Anna Kołakowska.
other author:	Kołakowska, Anna,
Published:	Boca Raton, FL :CRC Press, : c2011.,
Description:	1 online resource (xiv, 497 p.) :ill. :
Subject:	Nutritional Physiological Phenomena. -
Online resource:	https://www.taylorfrancis.com/books/9780429150692
ISBN:	9781439802380 (electronic bk.)

Chemical, biological, and functional aspects of food lipids
Chemical, biological, and functional aspects of food lipids[electronic resource] /editors, Zdzisław E. Sikorski, Anna Kołakowska. - 2nd ed. - Boca Raton, FL :CRC Press,c2011. - 1 online resource (xiv, 497 p.) :ill. - Chemical and functional properties of food components series. - Chemical and functional properties of food components series..

Includes bibliographical references and index.

"Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition"--Provided by publisher.

ISBN: 9781439802380 (electronic bk.)Subjects--Topical Terms:

789618
Nutritional Physiological Phenomena.
Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TP453.L56 / C48 2011eb

Dewey Class. No.: 664

National Library of Medicine Call No.: QU 85 / C5163 2011

Chemical, biological, and functional aspects of food lipids
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020 $a 9781439802380 (electronic bk.)
020 $a 1439802386 (electronic bk.)
020 $z 9781439802373 (hbk.)
020 $z 1439802378 (hbk.)
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050 4 $a TP453.L56 $b C48 2011eb
060 4 $a QU 85 $b C5163 2011
082 0 4 $a 664 $2 22
245 0 0 $a Chemical, biological, and functional aspects of food lipids $h [electronic resource] / $c editors, Zdzisław E. Sikorski, Anna Kołakowska.
250 $a 2nd ed.
260 $a Boca Raton, FL : $b CRC Press, $c c2011.
300 $a 1 online resource (xiv, 497 p.) : $b ill.
490 1 $a Chemical and functional properties of food components series
504 $a Includes bibliographical references and index.
520 $a "Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition"--Provided by publisher.
588 $a Description based on print version record.
650 2 2 $a Nutritional Physiological Phenomena. $3 789618
650 2 2 $a Food. $3 581281
650 2 2 $a Food Analysis. $3 582402
650 0 $a Food industry and trade. $3 555135
650 0 $a Food $x Fat content. $3 561745
650 0 $a Lipids. $3 556565
655 0 $a Electronic books. $2 local $3 554714
700 1 $a Kołakowska, Anna, $d 1938- $3 970552
700 1 $a Sikorski, Zdzisław E. $3 970551
830 0 $a Chemical and functional properties of food components series. $3 867354
856 4 0 $u https://www.taylorfrancis.com/books/9780429150692