Chemical, biological, and functional aspects of food lipids /:
"Chemical, 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 lip...
Gespeichert in:
| Weitere Verfasser: | , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, FL :
CRC Press,
©2011.
|
| Ausgabe: | 2nd ed. |
| Schriftenreihe: | Chemical and functional properties of food components series.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "Chemical, 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"--Provided by publisher |
| Beschreibung: | 1 online resource (xiv, 497 pages) : illustrations |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9781439802380 1439802386 |
Internformat
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| 250 | |a 2nd ed. | ||
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| 520 | |a "Chemical, 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"--Provided by publisher | ||
| 588 | 0 | |a Print version record. | |
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| 650 | 0 | |a Lipids. |0 http://id.loc.gov/authorities/subjects/sh85077296 | |
| 650 | 0 | |a Food |x Fat content. |0 http://id.loc.gov/authorities/subjects/sh85050195 | |
| 650 | 0 | |a Food industry and trade. | |
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| 700 | 1 | |a Sikorski, Zdzisław E. | |
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| contents | 1. The nomenclature and structure of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- 2. Chemical and physical properties of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- 3. Principles of lipid analysis / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- 4. Lipids and food quality / Anna Kolakowska and Zdzislaw E. Sikorski -- 5. Lipids in food structure / Wioletta Blaszczak and Józef Fornal -- 6. Phospholipids / Jan Pokorný and Stefan Schmidt -- 7. Cholesterol and phytosterols / Erwin Wasowicz and Magdalena Rudzinska -- 8. Lipophilic vitamins / Malgorzara Nogala-Kalucka -- 9. Lipid oxidation in food systems / Grzegorz Bartosz and Anna Kolakowska -- 10. Antioxidants / Anna Kolakowska and Grzegorz Bartosz -- 11. Dietary lipids and coronary heart disease / Zdzislaw F. Forycki -- 12. Role of lipids in children health and development / Grazyna Sikorska-Wisniewska -- 13. Lipids and the human vision / Pawel Lipowski -- 14. Plant lipids and oils / Jan Pokorný and Stefan Schmidt -- 15. Fish lipids / Anna Kolakowska -- 16. Milk lipids / Michael H. Tunick -- 17. The role of lipids in meat / Zdzislaw E. Sikorski and Izabela Sinkiewicz -- 18. Egg lipids / Waldemar Ternes and Astrid Drotleff -- 19. Modified triacylglycerols and fat replacers / Wlodzimierz Bednarski and Marek Adamczak -- 20. Lipids with special biological and physico-chemical activity / Marek Adamczak and Wlodzimierz Bednarski -- 21. Frying fats / Dimitrios Boskou -- 22. Lipid-proteins and lipid-saccharides interactions / Jan Pokorny, Anna Kolakowska, and Grzegorz Bienkiewicz -- 23. Contaminants of oils: analytical aspects / Fare Yemiscioglu, Aytac Saygin Gumuskesen, Semih Otles, and Yildiz Karaibrahimoglu. |
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| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| edition | 2nd ed. |
| format | Electronic eBook |
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| id | ZDB-4-EBA-ocn710993093 |
| illustrated | Illustrated |
| indexdate | 2024-11-27T13:17:45Z |
| institution | BVB |
| isbn | 9781439802380 1439802386 |
| language | English |
| oclc_num | 710993093 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (xiv, 497 pages) : illustrations |
| psigel | ZDB-4-EBA |
| publishDate | 2011 |
| publishDateSearch | 2011 |
| publishDateSort | 2011 |
| publisher | CRC Press, |
| record_format | marc |
| series | Chemical and functional properties of food components series. |
| series2 | Chemical and functional properties of food components series |
| spelling | Chemical, biological, and functional aspects of food lipids / editors, Zdzisław E. Sikorski, Anna Kołakowska. 2nd ed. Boca Raton, FL : CRC Press, ©2011. 1 online resource (xiv, 497 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier data file Chemical and functional properties of food components series Includes bibliographical references and index. "Chemical, 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"--Provided by publisher Print version record. 1. The nomenclature and structure of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- 2. Chemical and physical properties of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- 3. Principles of lipid analysis / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- 4. Lipids and food quality / Anna Kolakowska and Zdzislaw E. Sikorski -- 5. Lipids in food structure / Wioletta Blaszczak and Józef Fornal -- 6. Phospholipids / Jan Pokorný and Stefan Schmidt -- 7. Cholesterol and phytosterols / Erwin Wasowicz and Magdalena Rudzinska -- 8. Lipophilic vitamins / Malgorzara Nogala-Kalucka -- 9. Lipid oxidation in food systems / Grzegorz Bartosz and Anna Kolakowska -- 10. Antioxidants / Anna Kolakowska and Grzegorz Bartosz -- 11. Dietary lipids and coronary heart disease / Zdzislaw F. Forycki -- 12. Role of lipids in children health and development / Grazyna Sikorska-Wisniewska -- 13. Lipids and the human vision / Pawel Lipowski -- 14. Plant lipids and oils / Jan Pokorný and Stefan Schmidt -- 15. Fish lipids / Anna Kolakowska -- 16. Milk lipids / Michael H. Tunick -- 17. The role of lipids in meat / Zdzislaw E. Sikorski and Izabela Sinkiewicz -- 18. Egg lipids / Waldemar Ternes and Astrid Drotleff -- 19. Modified triacylglycerols and fat replacers / Wlodzimierz Bednarski and Marek Adamczak -- 20. Lipids with special biological and physico-chemical activity / Marek Adamczak and Wlodzimierz Bednarski -- 21. Frying fats / Dimitrios Boskou -- 22. Lipid-proteins and lipid-saccharides interactions / Jan Pokorny, Anna Kolakowska, and Grzegorz Bienkiewicz -- 23. Contaminants of oils: analytical aspects / Fare Yemiscioglu, Aytac Saygin Gumuskesen, Semih Otles, and Yildiz Karaibrahimoglu. Lipids. http://id.loc.gov/authorities/subjects/sh85077296 Food Fat content. http://id.loc.gov/authorities/subjects/sh85050195 Food industry and trade. Food Analysis. http://id.loc.gov/authorities/subjects/sh85050185 Food. http://id.loc.gov/authorities/subjects/sh85050184 Nutrition. http://id.loc.gov/authorities/subjects/sh85093451 Lipids Food Analysis Food Nutritional Physiological Phenomena https://id.nlm.nih.gov/mesh/D009747 Lipides. Aliments Teneur en matière grasse. Aliments Analyse. Aliments. Nutrition. lipid. aat food. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Nutrition fast Food Analysis fast Food fast Food Fat content fast Food industry and trade fast Lipids fast Sikorski, Zdzisław E. Kołakowska, Anna, 1938- https://id.oclc.org/worldcat/entity/E39PCjC4krb4tkRPDHWxP7bxtC http://id.loc.gov/authorities/names/n2002019510 has work: Chemical, biological, and functional aspects of food lipids (Text) https://id.oclc.org/worldcat/entity/E39PCFD7Px9bmJBXbrbHFBGH3P https://id.oclc.org/worldcat/ontology/hasWork Print version: Chemical, biological, and functional aspects of food lipids. 2nd ed. Boca Raton, FL : CRC Press, ©2011 9781439802373 (DLC) 2010025893 (OCoLC)643443188 Chemical and functional properties of food components series. http://id.loc.gov/authorities/names/no2001064950 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=356037 Volltext |
| spellingShingle | Chemical, biological, and functional aspects of food lipids / Chemical and functional properties of food components series. 1. The nomenclature and structure of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- 2. Chemical and physical properties of lipids / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- 3. Principles of lipid analysis / David S. Nichols, Timothy B. Jordan, and Neil Kerr -- 4. Lipids and food quality / Anna Kolakowska and Zdzislaw E. Sikorski -- 5. Lipids in food structure / Wioletta Blaszczak and Józef Fornal -- 6. Phospholipids / Jan Pokorný and Stefan Schmidt -- 7. Cholesterol and phytosterols / Erwin Wasowicz and Magdalena Rudzinska -- 8. Lipophilic vitamins / Malgorzara Nogala-Kalucka -- 9. Lipid oxidation in food systems / Grzegorz Bartosz and Anna Kolakowska -- 10. Antioxidants / Anna Kolakowska and Grzegorz Bartosz -- 11. Dietary lipids and coronary heart disease / Zdzislaw F. Forycki -- 12. Role of lipids in children health and development / Grazyna Sikorska-Wisniewska -- 13. Lipids and the human vision / Pawel Lipowski -- 14. Plant lipids and oils / Jan Pokorný and Stefan Schmidt -- 15. Fish lipids / Anna Kolakowska -- 16. Milk lipids / Michael H. Tunick -- 17. The role of lipids in meat / Zdzislaw E. Sikorski and Izabela Sinkiewicz -- 18. Egg lipids / Waldemar Ternes and Astrid Drotleff -- 19. Modified triacylglycerols and fat replacers / Wlodzimierz Bednarski and Marek Adamczak -- 20. Lipids with special biological and physico-chemical activity / Marek Adamczak and Wlodzimierz Bednarski -- 21. Frying fats / Dimitrios Boskou -- 22. Lipid-proteins and lipid-saccharides interactions / Jan Pokorny, Anna Kolakowska, and Grzegorz Bienkiewicz -- 23. Contaminants of oils: analytical aspects / Fare Yemiscioglu, Aytac Saygin Gumuskesen, Semih Otles, and Yildiz Karaibrahimoglu. Lipids. http://id.loc.gov/authorities/subjects/sh85077296 Food Fat content. http://id.loc.gov/authorities/subjects/sh85050195 Food industry and trade. Food Analysis. http://id.loc.gov/authorities/subjects/sh85050185 Food. http://id.loc.gov/authorities/subjects/sh85050184 Nutrition. http://id.loc.gov/authorities/subjects/sh85093451 Lipids Food Analysis Food Nutritional Physiological Phenomena https://id.nlm.nih.gov/mesh/D009747 Lipides. Aliments Teneur en matière grasse. Aliments Analyse. Aliments. Nutrition. lipid. aat food. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Nutrition fast Food Analysis fast Food fast Food Fat content fast Food industry and trade fast Lipids fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85077296 http://id.loc.gov/authorities/subjects/sh85050195 http://id.loc.gov/authorities/subjects/sh85050185 http://id.loc.gov/authorities/subjects/sh85050184 http://id.loc.gov/authorities/subjects/sh85093451 https://id.nlm.nih.gov/mesh/D009747 |
| title | Chemical, biological, and functional aspects of food lipids / |
| title_auth | Chemical, biological, and functional aspects of food lipids / |
| title_exact_search | Chemical, biological, and functional aspects of food lipids / |
| title_full | Chemical, biological, and functional aspects of food lipids / editors, Zdzisław E. Sikorski, Anna Kołakowska. |
| title_fullStr | Chemical, biological, and functional aspects of food lipids / editors, Zdzisław E. Sikorski, Anna Kołakowska. |
| title_full_unstemmed | Chemical, biological, and functional aspects of food lipids / editors, Zdzisław E. Sikorski, Anna Kołakowska. |
| title_short | Chemical, biological, and functional aspects of food lipids / |
| title_sort | chemical biological and functional aspects of food lipids |
| topic | Lipids. http://id.loc.gov/authorities/subjects/sh85077296 Food Fat content. http://id.loc.gov/authorities/subjects/sh85050195 Food industry and trade. Food Analysis. http://id.loc.gov/authorities/subjects/sh85050185 Food. http://id.loc.gov/authorities/subjects/sh85050184 Nutrition. http://id.loc.gov/authorities/subjects/sh85093451 Lipids Food Analysis Food Nutritional Physiological Phenomena https://id.nlm.nih.gov/mesh/D009747 Lipides. Aliments Teneur en matière grasse. Aliments Analyse. Aliments. Nutrition. lipid. aat food. aat TECHNOLOGY & ENGINEERING Food Science. bisacsh Nutrition fast Food Analysis fast Food fast Food Fat content fast Food industry and trade fast Lipids fast |
| topic_facet | Lipids. Food Fat content. Food industry and trade. Food Analysis. Food. Nutrition. Lipids Food Analysis Food Nutritional Physiological Phenomena Lipides. Aliments Teneur en matière grasse. Aliments Analyse. Aliments. lipid. food. TECHNOLOGY & ENGINEERING Food Science. Nutrition Food Fat content Food industry and trade |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=356037 |
| work_keys_str_mv | AT sikorskizdzisławe chemicalbiologicalandfunctionalaspectsoffoodlipids AT kołakowskaanna chemicalbiologicalandfunctionalaspectsoffoodlipids |