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
Resource Information
The item Food lipids : chemistry, nutrition, and biotechnology, edited by Casimir C. Akoh and David B. Min represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.This item is available to borrow from 1 library branch.
Resource Information
The item Food lipids : chemistry, nutrition, and biotechnology, edited by Casimir C. Akoh and David B. Min represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in University of Missouri Libraries.
This item is available to borrow from 1 library branch.
- Language
- eng
- Edition
- 3rd ed.
- Extent
- xiii, 914 pages
- 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
- Isbn
- 9781420046632
- 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
- Language
- eng
- 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
- 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
- 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
Library Links
Embed
Settings
Select options that apply then copy and paste the RDF/HTML data fragment to include in your application
Embed this data in a secure (HTTPS) page:
Layout options:
Include data citation:
<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.missouri.edu/portal/Food-lipids--chemistry-nutrition-and/16yPQqDYpFA/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.missouri.edu/portal/Food-lipids--chemistry-nutrition-and/16yPQqDYpFA/">Food lipids : chemistry, nutrition, and biotechnology, edited by Casimir C. Akoh and David B. Min</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.missouri.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.missouri.edu/">University of Missouri Libraries</a></span></span></span></span></div>
Note: Adjust the width and height settings defined in the RDF/HTML code fragment to best match your requirements
Preview
Cite Data - Experimental
Data Citation of the Item Food lipids : chemistry, nutrition, and biotechnology, edited by Casimir C. Akoh and David B. Min
Copy and paste the following RDF/HTML data fragment to cite this resource
<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.missouri.edu/portal/Food-lipids--chemistry-nutrition-and/16yPQqDYpFA/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.missouri.edu/portal/Food-lipids--chemistry-nutrition-and/16yPQqDYpFA/">Food lipids : chemistry, nutrition, and biotechnology, edited by Casimir C. Akoh and David B. Min</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.missouri.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.missouri.edu/">University of Missouri Libraries</a></span></span></span></span></div>
