Food lipids
Casimir C. Akoh, David B. Min · 1998
על הספר
"Examining phospholipids, waxes and sterols, emulsions, frying fats, and trans fatty acids, Food Lipids describes lipid oxidation in foods and tissues ... emphasizes the chemistry and mechanisms of lipid reactions ... introduces lipid biotechnology and genetic engineering ... details the potential use of enzymes for lipid modification as a replacement to chemical interesterification ... explains the applications of lipid-based fat substitutes ... shows how to isolate and analyze lipids ... and much more." "Food Lipids is an indispensable reference for food, surface, colloid, organic, flavor, enzyme, and lipid chemists and biochemists; food scientists and technologists; nutritionists; biotechnologists; oil processors; dietitians; microbiologists; and toxicologists; and an exhaustive text for upper-level undergraduate and graduate students in one- or two-semester courses in food lipids or lipid chemistry and food chemistry who have a background in organic chemistry and biochemistry."--BOOK JACKET.
פרטי הספר
- שנה
- 1998
- שפה
- English
- הוצאה
- Marcel Dekker
- מהדורות
- 1
- עמודים
- 816
- ISBN
- 9780824799854
מקור הנתונים: Wikidata
