Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition (Food Science and Technology)

highlighting The Role Of Dietary Fats In Foods, Human Health, And Disease, This Book Offers Comprehensive Presentations Of Lipids In Food. Furnishing A Solid Background In Lipid Nomenclature And Classification, It Contains Over 3600 Bibliographic Citations For More In-depth Exploration Of Specific Topics And Over 530 Illustrations, Tables, And Equations To Help Clarify Study. With Contributions Of More Than 40 Internationally Renowned Experts, The Book Covers Conjugated Linoleic Acids In Health, And Food Applications Of Lipids. Topics Include Lipid Oxidation In Foods And Tissues; The Chemistry And Mechanisms Of Lipid And Antioxidant Reactions; Lipid Biotechnology And Genetic Engineering; And More. journal Of The American Dietetic Association food Lipids Is A Remarkable Compendium Of Our Current Knowledge Of The Chemistry And Physical Properties Of Food Lipids....it Is A Wonderful Reference For All The Definitions Of Lipid—related Terms That Most Of Us Commonly Hear But Frequently Do Not Completely Understand.... This Book Is A Unique Collection Of Technical Information And A Worthwhile Investment For Those Involved In Research And Teaching Lipid Chemistry And Food Science. This work furnishes a solid background in lipid nomenclature and classification as well as the latest developments in lipid chemistry