Chemical, Biological, and Functional Aspects of Food Lipids 2nd Edition

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdislaw E. Sikorski and Anna Kolakowska, this completely revised and updated edition presents eight entirely new chapters.
Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids.

Among a wealth of ongoing and current topics, this essential resource :

• Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids.
• Examines the contents of lipids in plants, fish, milk, meat, and eggs.
• Describes advances in methods of physical, chemical, and biochemical analyses.
• Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods.
• Provides a biochemist’s view of lipid oxidation and antioxidants—crucial for the sensory and nutritive aspects of food quality.
• Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity.
• Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality. 

Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.

Contents 
Ch. 1 The Role of Lipids in Food Quality
Ch. 2 Lipids in Food Structures
Ch. 3 The Nomenclature, Structure, and Properties of Food Lipids
Ch. 4 Rheological Properties of Lipids
Ch. 5 Phospholipids
Ch. 6 Cholesterol and Phytosterols
Ch. 7 Fat-Soluble Vitamins
Ch. 8 Lipid Oxidation in Food Systems
Ch. 9 Principles of Lipid Analysis
Ch. 10 Lipids in Human Nutrition
Ch. 11 Plant Lipids and Oils
Ch. 12 Fish Lipids
Ch. 13 Milk Lipids
Ch. 14 Egg Lipids
Ch. 15 Modified Lipids and Fat Mimetics
Ch. 16 Frying Fats
Ch. 17 Lipid-Protein and Lipid-Saccharide Interactions
Index

Product Details

• Hardcover: 512 pages
• Publisher: CRC Press; 2 edition (November 4, 2010)
• Language: English
• ISBN-10: 1439802378
• ISBN-13: 978-1439802373
• Product Dimensions: 9.2 x 6.1 x 1.2 inches

List Price: $189.95

Tags: Food Components, Food Lipids