Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition PDF Download. Download free ebook of Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition in PDF format or read online by Zdzislaw Z. E. Sikorski,Anna Kolakowska 9781439802380 Published on 2010-11-04 by CRC Press
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 Zdzisław E. Sikorski and Anna Kołakowska, 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.
This Book was ranked at 28 by Google Books for keyword Chemical.
Book ID of Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition's Books is rkPwsq7Lup8C, Book which was written by Zdzislaw Z. E. Sikorski,Anna Kolakowska have ETAG "Xunwb4oIjp4"
Book which was published by CRC Press since 2010-11-04 have ISBNs, ISBN 13 Code is 9781439802380 and ISBN 10 Code is 1439802386
Reading Mode in Text Status is false and Reading Mode in Image Status is true
Book which have "512 Pages" is Printed at BOOK under CategoryTechnology and Engineering
Book was written in en
eBook Version Availability Status at PDF is true and in ePub is false
Book Preview
Download Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition PDF Free
Download Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition Books Free
Download Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition Free
Download Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition PDF
Download Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition Books
No comments:
Post a Comment