edited by Zdzislaw E. Sikorski
Chemical and Functional Properties of Food Lipids provides a concise, well-documented presentation of the current state of knowledge on the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems.
Key Features:
Written by a team of international researchers and based on the available world literature, Chemical and Functional Properties of Food Lipids examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids, also covering 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.
This volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake, thus making this a valuable reference for researchers and graduate students in food chemistry and nutrition.
Contents
Index
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