Food Lipids Chemistry Nutrition And Biotechnology Pdf
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Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research.
Handbook of Food Chemistry
Haynes ManualsThe Haynes Author : Casimir C. Akoh, David B. Min Description:Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease.
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Peter C. His research is focused on the structure and function of dietary fibre. He has particular interest in the chemical structure and biological functions of mushroom and fungal polysaccharides, especially their antioxidant, antitumor, immunomodulatory and prebiotic activities. Bhavbhuti M. He did B. Dairy Technology ; M.
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition, provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts that reflect the latest advances in technology and studies of food lipids. It expands coverage of lipid oxidation and antioxidants for preventing oxidation and emphasizes nutritional aspects of lipids and the effects of lipids on human health. This book also includes applications of biotechnology to the modification and production of structured lipids and describes physical properties and analytical methods for lipids. It covers polyunsaturated lipid oxidation in aqueous systems and discusses genetically engineered oil crops and plants to produce desirable fatty acids for food applications.
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Food Lipids ‐ Chemistry, Nutrition, and Biotechnology, 2nd edn. by Casimir C. Akoh and David B. Min · Related · Information.
Tribology and Lubrication Technology - June 2017
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