Compartir
chemical, biological, and functional aspects of food lipids (en Inglés)
Zdzislaw Z. E. Sikorski
(Ilustrado por)
·
Anna Kolakowska
(Ilustrado por)
·
CRC Press
· Tapa Dura
chemical, biological, and functional aspects of food lipids (en Inglés) - Sikorski, Zdzislaw Z. E. ; Kolakowska, Anna
307,28 €
323,45 €
Ahorras: 16,17 €
Elige la lista en la que quieres agregar tu producto o crea una nueva lista
✓ Producto agregado correctamente a la lista de deseos.
Ir a Mis Listas
Origen: Reino Unido
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Miércoles 03 de Julio y el
Martes 16 de Julio.
Lo recibirás en cualquier lugar de España entre 1 y 5 días hábiles luego del envío.
Reseña del libro "chemical, biological, and functional aspects of food lipids (en Inglés)"
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 Zdzislaw 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 lipidsExamines the contents of lipids in plants, fish, milk, meat, and eggs Describes advances in methods of physical, chemical, and biochemical analysesOffers new information on phospholipids, sterols, and fat-soluble vitamins in foodsProvides a biochemist's view of lipid oxidation and antioxidants-crucial for the sensory and nutritive aspects of food qualityDiscusses 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 qualityChemical, 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.
