C.H.I.P.S. HOME PAGE
FOOD TECHNOLOGY CATALOG
TITLE LIST
MANUAL ORDER FORM
ONLINE ORDER FORM
QUESTIONS COMMENTS

Introduction to Lipid Biochemistry from C.H.I.P.S.

Lipid Biochemistry:
An Introduction
Fifth Edition
by Michael I. Gurr,
John L. Harwood
and Keith N. Frayn

Since the publication of the first edition of this successful and popular book in 1970, the subject of lipid biochemistry has evolved greatly and this fifth up-to-date and comprehensive edition includes much new and exciting information.

Lipid Biochemistry, Fifth Edition has been largely re-written in a user-friendly way, with chapters containing special interest topic boxes, summary points and lists of suggested reading, further enhancing the accessibillity and readability of this excellent text and training tool.

It provides a most comprehensive treatment of the subject, making it essential reading for all those working with or studying lipids.

Upper level students of biochemistry, biology, clinical subjects, nutrition and food science will find the contents of this book invaluable as a study aid, as will postgraduates specializing in the topics covered in the book. Professionals working in research in academia and industry, including personnel involved in food and nutrition research, new product formulation, special diet formulation (including nutraceuticals and functional foods) and other clinical aspects will find a vast wealth of information within the book's pages.

Contents

  1. Lipids: definition, isolation, separation and detection
  2. Fatty acid structure and metabolism
  3. Lipids as energy stores
  4. Dietary lipids
  5. Lipid transport
  6. Lipids in cellular structures
  7. Metabolism of structural lipids

Index

click here to see books of related interest

ORDER NOW

Lipid Biochemistry: An Introduction 5th Edition
by Michael I. Gurr, John L. Harwood, and Keith N. Frayn

320 pages • Paperbound • $103.95 + shipping
Texas residents please add 6.75 % sales tax

copyright © 1997-2011 Culinary and Hospitality Industry Publications Services