LEADER 04099oam  2200697I  450 
001 9910819524203321
005 20200520144314.0
010   $a0-429-15069-5
010   $a1-283-00449-6
010   $a9786613004499
010   $a1-4398-0238-6
024 7 $a10.1201/b10272 
035   $a(CKB)2560000000059067
035   $a(EBL)665634
035   $a(OCoLC)707067830
035   $a(SSID)ssj0000467606
035   $a(PQKBManifestationID)11309409
035   $a(PQKBTitleCode)TC0000467606
035   $a(PQKBWorkID)10489809
035   $a(PQKB)10748067
035   $a(MiAaPQ)EBC665634
035   $a(Au-PeEL)EBL665634
035   $a(CaPaEBR)ebr10447920
035   $a(CaONFJC)MIL300449
035   $a(OCoLC)892786552
035   $a(PPN)154922803
035   $a(EXLCZ)992560000000059067
100   $a20180331d2011      uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aChemical, biological, and functional aspects of food lipids /$fedited by Zdzislaw E. Sikorski, Anna Kolakowska
205   $a2nd ed.
210  1$aBoca Raton :$cTaylor & Francis,$d2011.
215   $a1 online resource (500 p.)
225 1 $aChemical and functional properties of food components series
300   $aDescription based upon print version of record.
311   $a1-4398-0237-8 
320   $aIncludes bibliographical references and index.
327   $aFront cover; Contents; Preface; Editors; Contributors; Chapter 1. The Nomenclature and Structure of Lipids; Chapter 2. Chemical and Physical Properties of Lipids; Chapter 3. Principles of Lipid Analysis; Chapter 4. Lipids and Food Quality; Chapter 5. Lipids in Food Structure; Chapter 6. Phospholipids; Chapter 7. Cholesterol and Phytosterols; Chapter 8. Lipophilic Vitamins; Chapter 9. Lipid Oxidation in Food Systems; Chapter 10. Antioxidants; Chapter 11. Dietary Lipids and Coronary Heart Disease; Chapter 12. Role of Lipids in Children's Health and Development
327   $aChapter 13. Lipids and the Human VisionChapter 14. Plant Lipids and Oils; Chapter 15. Fish Lipids; Chapter 16. Milk Lipids; Chapter 17. The Role of Lipids in Meat; Chapter 18. Egg Lipids; Chapter 19. Modified Triacylglycerols and Fat Replacers; Chapter 20. Lipids with Special Biological and Physicochemical Activities; Chapter 21. Frying Fats; Chapter 22. Lipid-Protein and Lipid-Saccharide Interactions; Chapter 23. Contaminants of Oils: Analytical Aspects; Back cover
330   $aChemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition--$cProvided by publisher.
410  0$aChemical and functional properties of food components series.
606   $aLipids
606   $aFood$xFat content
606   $aFood industry and trade
615  0$aLipids.
615  0$aFood$xFat content.
615  0$aFood industry and trade.
676   $a664.3
701   $aSikorski$b Zdzislaw E$0357392
701   $aKosakowska$b Anna$f1938-$01713087
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910819524203321
996   $aChemical, biological, and functional aspects of food lipids$94105781
997   $aUNINA