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Chemical, biological, and functional...

Sikorski, Zdzisław E.

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Chemical, biological, and functional aspects of food lipids

Record Type:	Electronic resources : Monograph/item
Title/Author:	Chemical, biological, and functional aspects of food lipids/ editors, Zdzisław E. Sikorski, Anna Kołakowska.
other author:	Sikorski, Zdzisław E.
Published:	Boca Raton, FL :CRC Press, : c2011.,
Description:	1 online resource (xiv, 497 p.) :ill.
Subject:	Lipids. -
Online resource:	http://www.crcnetbase.com/isbn/9781439802373
ISBN:	9781439802380 (electronic bk.)

Chemical, biological, and functional aspects of food lipids
Chemical, biological, and functional aspects of food lipids[electronic resource] /editors, Zdzisław E. Sikorski, Anna Kołakowska. - 2nd ed. - Boca Raton, FL :CRC Press,c2011. - 1 online resource (xiv, 497 p.) :ill. - Chemical and functional properties of food components series. - Chemical and functional properties of food components series..

Includes bibliographical references and index.

"Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition"--Provided by publisher.

ISBN: 9781439802380 (electronic bk.)Subjects--Topical Terms:

558980
Lipids.
Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TP453.L56 / C48 2011eb

Dewey Class. No.: 664

National Library of Medicine Call No.: QU 85 / C5163 2011

Chemical, biological, and functional aspects of food lipids
LDR:02083cmm a2200313Ka 4500 001 1902111
003 OCoLC
005 20140108090637.0
006 m o d
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008 240124s2011 flua ob 001 0 eng d
020 $a 9781439802380 (electronic bk.)
020 $a 1439802386 (electronic bk.)
020 $z 9781439802373 (hbk.)
020 $z 1439802378 (hbk.)
035 $a ocn710993093
035 $a 1902111
040 $a N $b eng $c N $d E7B $d OCLCQ $d YDXCP $d OCLCQ $d DEBSZ $d OCLCQ
050 4 $a TP453.L56 $b C48 2011eb
060 4 $a QU 85 $b C5163 2011
082 0 4 $a 664 $2 22
245 0 0 $a Chemical, biological, and functional aspects of food lipids $h [electronic resource] / $c editors, Zdzisław E. Sikorski, Anna Kołakowska.
250 $a 2nd ed.
260 $a Boca Raton, FL : $b CRC Press, $c c2011.
300 $a 1 online resource (xiv, 497 p.) : $b ill.
490 1 $a Chemical and functional properties of food components series
504 $a Includes bibliographical references and index.
520 $a "Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition"--Provided by publisher.
588 $a Description based on print version record.
650 0 $a Lipids. $3 558980
650 0 $a Food $x Fat content. $3 911073
650 0 $a Food industry and trade. $3 522277
650 2 2 $a Food Analysis. $3 915851
650 2 2 $a Food. $3 551593
650 2 2 $a Nutritional Physiological Phenomena. $3 1045510
655 0 $a Electronic books. $2 lcsh $3 542853
700 1 $a Sikorski, Zdzisław E. $3 2018183
700 1 $a Kołakowska, Anna, $d 1938- $3 2018184
830 0 $a Chemical and functional properties of food components series. $3 1602203
856 4 0 $u http://www.crcnetbase.com/isbn/9781439802373