Akoh: Food Lipids 3rd Edition

Part 1 Chemistry and Properties

• Nomenclature and Classification of Lipids
• Chemistry and Function of Phospholipids
• Lipid-Based Emulsions and Emulsifiers
• The Chemistry of Waxes and Sterols
• Extraction and Analysis of Lipids
• Methods for Trans Fatty Acid Analysis
• Chemistry of Frying Oils

Part 2 Processing

• Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils
• Crystallization and Polymorphism of Fats
• Chemical Interesterification of Food Lipids: Theory and Practice

Part 3 Oxidation and Antioxidants

• Chemistry of Lipid Oxidation
• Lipid Oxidation of Muscle Foods
• Polyunsaturated Lipid Oxidation in Aqueous System
• Methods of Measuring Oxidative Rancidity in Fats and Oils
• Antioxidants
• Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids
• Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation
• Antioxidant Mechanisms

Part 4 Nutrition

• Fats and Oils in Human Health
• Unsaturated Fatty Acids
• Dietary Fats, Eicosanoids, and the Immune System
• Dietary Fats and Coronary Heart Disease
• Conjugated Linoleic Acids: Nutrition and Biology
• Dietary Fats and Obesity
• Fatty Acids and Cancer
• Lipid-Based Synthetic Fat Substitutes
• Food Applications of Lipids

Part 5 Biotechnology and Biochemistry

• Lipid Biotechnology
• Microbial Lipases
• Enzymatic Interesterification
• Structured Lipids
• Genetic Engineering of Crops that Produce Vegetable Oil

Food Lipids: Chemistry, Nutrition, and Biotechnology 3rd Edition by Casimir C. Akoh and David B. Min highlights the role of dietary fats in foods, human health, and disease. This book emphasizes lipids from the point of entry into the food supply. New chapters cover:

• polyunsaturated lipid oxidation in aqueous systems, 
• total antioxidant evaluation and synergism, 
• tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids, and 
• the effects and mechanisms of minor compounds in oil on lipid oxidation. 

Addressing the chemistry of lipid and antioxidant reactions as well as applications in biotechnology, this edition presents an in-depth discussion on lipid oxidation and antioxidants, with updated information and references throughout the text.
This book is very comprehensive and up-to date. Very good reference book to food scientists, lipid and biochemists.


Key Features

• Features new chapters on polyunsaturated lipid oxidation, total antioxidant evaluation, and tocopherol stability.
• Includes a new chapter on the effects of minor compounds on lipid oxidation.
• Expands coverage of lipid oxidation and antioxidants in health and disease.
• Emphasizes lipids from the point of entry into the food supply.
• Describes applications of biotechnology to the modification and production of fats and oils.

Book Details 
 

• Hardcover: 928 pages
  
• Publisher: CRC; 3 edition (March 17, 2008)
  
• Language: English
  
• ISBN-10: 1420046632
  
• ISBN-13: 9781420046632
  
• Product Dimensions: 10.1 x 7.2 x 1.9 inches
  

List Price: $249.95 

Tags: Food Biotechnology, Food Chemistry, Food Lipids, Nutrition and Dietetics