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The Resource Food lipids : chemistry, nutrition, and biotechnology, edited by Casimir C. Akoh and David B. Min

Food lipids : chemistry, nutrition, and biotechnology, edited by Casimir C. Akoh and David B. Min

Label
Food lipids : chemistry, nutrition, and biotechnology
Title
Food lipids
Title remainder
chemistry, nutrition, and biotechnology
Statement of responsibility
edited by Casimir C. Akoh and David B. Min
Contributor
Subject
Language
eng
Member of
Cataloging source
DNLM/DLC
Dewey number
612/.01577
Illustrations
illustrations
Index
index present
LC call number
QP751
LC item number
.F647 2008
Literary form
non fiction
Nature of contents
bibliography
NLM call number
QU 85
NLM item number
F6865 2008
http://library.link/vocab/relatedWorkOrContributorDate
1955-
http://library.link/vocab/relatedWorkOrContributorName
  • Akoh, Casimir C.
  • Min, David B
Series statement
Food science and technology
http://library.link/vocab/subjectName
  • Lipids
  • Lipids in human nutrition
  • Lipids
  • Lipids
  • Lipids
  • Lipids
  • Biotechnology
  • Food
  • Nutritional Physiological Phenomena
Label
Food lipids : chemistry, nutrition, and biotechnology, edited by Casimir C. Akoh and David B. Min
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Nomenclature and classification of lipids / Sean Francis O'Keefe -- Chemistry and function of phospholipids / Marilyn C. Erickson -- Lipid-based emulsions and emulsifiers / D. Julian McClements -- Chemistry of waxes and sterols / Edward J. Parish, Shengrong Li, and Angela D. Bell -- Extraction and analysis of lipids / Fereidoon Shahidi and P.K.J.P.D. Wanasundara -- Methods for trans fatty acid analysis / Magdi M. Mossoba and Richard E. McDonald -- Chemistry of frying oils / Kathleen Warner -- Recovery, refining, converting, and stabilizing edible fats and oils / Lawrence A. Johnson -- Crystallization and polymorphism of fats / Patrick J. Lawler and Paul S. Dimick -- Chemical interesterification of food lipids: theory and practice / Dérick Rousseau and Alejandro G. Marangoni -- Chemistry of lipid oxidation / Hyun Jung Kim and David B. Min -- Lipid oxidation of muscle foods / Marilyn C. Erickson -- Polyunsaturated lipid oxidation in aqueous system / Kazuo Miyashita -- Methods for measuring oxidative rancidity in fats and oils / Fereidoon Shahidi and Udaya N. Wanasundara -- Antioxidants / David W. Reische, Dorris A. Lillard, and Ronald R. Eitenmiller -- Tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids / Hyun Jung Kim and David B. Min -- Effects and mechanisms of minor compounds in oil on lipid oxidation / Eunok Choe -- Antioxidant mechanisms / Eric A. Decker -- Fats and oils in human health / David Kritchevsky -- Unsaturated fatty acids / Steven M. Watkins and J. Bruce German -- Dietary fats, eicosanoids, and the immune system / David M. Klurfeld -- Dietary fats and coronary heart disease / Ronald P. Mensink and Jogchum Plat -- Conjugated linoleic acids: nutrition and biology / Bruce A. Watkins and Yong Li -- Dietary fats and obesity / Dorothy B. Hausman and Barbara Mullen Grossman -- Influence of dietary fat on the development of cancer / Howard Perry Glauert -- Lipid-based synthetic fat substitutes / Casimir C. Akoh -- Food applications of lipids / Frank D. Gunstone -- Lipid biotechnology / Nikolaus Weber and Kumar D. Mukherjee -- Microbial lipases / John D. Weete, Oi-Ming Lai, and Casimir C. Akoh -- Enzymatic interesterification / Wendy M. Willis and Alejandro G. Marangoni -- Structured lipids / Casimir C. Akoh and Byung Hee Kim -- Genetic engineering of crops that produce vegetable oil / Vic C. Knauf and Anthony J. Del Vecchio
Control code
163589514
Dimensions
cm.
Edition
3rd ed.
Extent
xiii, 914 pages
Isbn
9781420046632
Isbn Type
(hardcover : alk. paper)
Lccn
2007031989
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
(OCoLC)163589514
Label
Food lipids : chemistry, nutrition, and biotechnology, edited by Casimir C. Akoh and David B. Min
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Nomenclature and classification of lipids / Sean Francis O'Keefe -- Chemistry and function of phospholipids / Marilyn C. Erickson -- Lipid-based emulsions and emulsifiers / D. Julian McClements -- Chemistry of waxes and sterols / Edward J. Parish, Shengrong Li, and Angela D. Bell -- Extraction and analysis of lipids / Fereidoon Shahidi and P.K.J.P.D. Wanasundara -- Methods for trans fatty acid analysis / Magdi M. Mossoba and Richard E. McDonald -- Chemistry of frying oils / Kathleen Warner -- Recovery, refining, converting, and stabilizing edible fats and oils / Lawrence A. Johnson -- Crystallization and polymorphism of fats / Patrick J. Lawler and Paul S. Dimick -- Chemical interesterification of food lipids: theory and practice / Dérick Rousseau and Alejandro G. Marangoni -- Chemistry of lipid oxidation / Hyun Jung Kim and David B. Min -- Lipid oxidation of muscle foods / Marilyn C. Erickson -- Polyunsaturated lipid oxidation in aqueous system / Kazuo Miyashita -- Methods for measuring oxidative rancidity in fats and oils / Fereidoon Shahidi and Udaya N. Wanasundara -- Antioxidants / David W. Reische, Dorris A. Lillard, and Ronald R. Eitenmiller -- Tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids / Hyun Jung Kim and David B. Min -- Effects and mechanisms of minor compounds in oil on lipid oxidation / Eunok Choe -- Antioxidant mechanisms / Eric A. Decker -- Fats and oils in human health / David Kritchevsky -- Unsaturated fatty acids / Steven M. Watkins and J. Bruce German -- Dietary fats, eicosanoids, and the immune system / David M. Klurfeld -- Dietary fats and coronary heart disease / Ronald P. Mensink and Jogchum Plat -- Conjugated linoleic acids: nutrition and biology / Bruce A. Watkins and Yong Li -- Dietary fats and obesity / Dorothy B. Hausman and Barbara Mullen Grossman -- Influence of dietary fat on the development of cancer / Howard Perry Glauert -- Lipid-based synthetic fat substitutes / Casimir C. Akoh -- Food applications of lipids / Frank D. Gunstone -- Lipid biotechnology / Nikolaus Weber and Kumar D. Mukherjee -- Microbial lipases / John D. Weete, Oi-Ming Lai, and Casimir C. Akoh -- Enzymatic interesterification / Wendy M. Willis and Alejandro G. Marangoni -- Structured lipids / Casimir C. Akoh and Byung Hee Kim -- Genetic engineering of crops that produce vegetable oil / Vic C. Knauf and Anthony J. Del Vecchio
Control code
163589514
Dimensions
cm.
Edition
3rd ed.
Extent
xiii, 914 pages
Isbn
9781420046632
Isbn Type
(hardcover : alk. paper)
Lccn
2007031989
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustrations
System control number
(OCoLC)163589514

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