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

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research.

New chapters include:

Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism.

The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil.
Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.

Incl. lipid oxidation in foods & tissues; biotechnology & genetic engineering; use of enzymes for lipid modification.

A Complete One-Stop Resource

While digital color is now the technology of choice for printers, the knowledge required to address the quality and productivity issues of these devices is scattered across several technologies, as is its supporting literature.

Bringing together information from diverse fields, Control of Color Imaging Systems: Analysis and Design is the first book to provide comprehensive coverage of the fundamentals and algorithms of the numerous disciplines associated with digital color printing in a single resource. The authors review the history of digital printing systems, explore its current status, and explain fundamental concepts, including: digital image formation, sampling, quantization, image coding, spot color calibration, and one- and multi-dimensional tone control of color management systems — including process physics and controls.

A Complete Self-Tutorial With Over 150 Design Examples and 120 Exercise Problems

Based on the authors’ three decades of hands-on technical and teaching experience, the text provides engineers and technicians with an end-to-end understanding of the color printing process, and helps them build a foundation drawn from the diverse disciplines needed to manage and control digital production printers.

The control theory and methods presented in this book are state-of-the art for color printing systems; however, coverage of theoretical concepts and mathematics are kept to the basics, as the book is designed to teach hand’s on skills that will allow practitioners to gain an immediate understanding of quality and productivity concerns. The understanding provided will help practitioners build the technical skills needed to help pioneer the next generation of ideas, algorithms, and methods that will further expand the frontier of this rapidly evolving technology.

A Complete One-Stop ResourceWhile digital color is now the technology of choice for printers, the knowledge required to address the quality and productivity issues of these devices is scattered across several technologies, as is its supporting literature. Bringing together information from diverse fields, Control of Color Imaging Systems: Analysis and Design is the first book to provide comprehensive coverage of the fundamentals and algorithms of the numerous disciplines associated with digital color printing in a single resource. The authors review the history of digital printing systems, explore its current status, and explain fundamental concepts, including: digital image formation, sampling, quantization, image coding, spot color calibration, and one- and multi-dimensional tone control of color management systems — including process physics and controls.A Complete Self-Tutorial With Over 150 Design Examples and 120 Exercise ProblemsBased on the authors'three decades of hands-on technical and teaching experience, the text provides engineers and technicians with an end-to-end understanding of the color printing process, and helps them build a foundation drawn from the diverse disciplines needed to manage and control digital production printers. The control theory and methods presented in this book are state-of-the art for color printing systems; however, coverage of theoretical concepts and mathematics are kept to the basics, as the book is designed to teach hand's on skills that will allow practitioners to gain an immediate understanding of quality and productivity concerns. The understanding provided will help practitioners build the technical skills needed to help pioneer the next generation of ideas, algorithms, and methods that will further expand the frontier of this rapidly evolving technology. Highlighting the role of dietary fats in foods, human health, and disease, this book emphasizes lipids from the point of entry into the food supply. It covers polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, and tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids. Highlighting the role of dietary fats in foods, human health, and disease, this edition of 'Food Lipids' emphasises lipids from the point of entry into the food supply