Food Lipids
Chemistry, Nutrition and Biotechnology
Third edition
edited by Casimir C. Akoh

The most comprehensive and relevant treatment of food lipids available, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third edition highlights the role of dietary fats in foods, human health, and disease.

The book is divides into five parts:

Chemistry and Properties
Processing
Oxidation and Antioxidants
Nutrition
Biotechnology and Biochemistry

Features of the 3rd edition:

• New chapters on: polyunsaturated lipid oxidation, total antioxidant evaluation, and tocopherol stability
• Includes a new chapter on the effects of minor compounds on lipid oxidation
• Expands coverage of lipid oxidation and antioxidants in health and disease
• Emphasizes lipids from the point of entry into the food supply
• Describes applications of biotechnology to the modification and production of fats and oils

Contents

Chemistry and Properties

1. Nomenclature and Classification of Lipids
2. Chemistry and Function of Phospholipids
3. Lipid-Based Emulsions and Emulsifiers
4. The Chemistry of Waxes and Sterols
5. Extraction and Analysis of Lipids
6. Methods for Trans Fatty Acid Analysis
7. Chemistry of Frying Oils

Processing

8. Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils
9. Crystallization and Polymorphism of Fats
10. Chemical Interesterification of Food Lipids: Theory and Practice

Oxidation and Antioxidants

11. Chemistry of Lipid Oxidation
12. Lipid Oxidation of Muscle Foods
13. Polyunsaturated Lipid Oxidation in Aqueous System
14. Methods of Measuring Oxidative Rancidity in Fats and Oils
15. Antioxidants
16. Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids
17. Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation
18. Antioxidant Mechanisms

Nutrition

19. Fats and Oils in Human Health
20. Unsaturated Fatty Acids
21. Dietary Fats, Eicosanoids, and the Immune System
22. Dietary Fats and Coronary Heart Disease
23. Conjugated Linoleic Acids: Nutrition and Biology
24. Dietary Fats and Obesity
25. Fatty Acids and Cancer
26. Lipid-Based Synthetic Fat Substitutes
27. Food Applications of Lipids

Biotechnology and Biochemistry

28. Lipid Biotechnology
29. Microbial Lipases
30. Enzymatic Interesterification
31. Structured Lipids
32. Genetic Engineering of Crops that Produce Vegetable Oil

Index.

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ORDER NOW Food Lipids Chemistry, Nutrition and Biotechnology Third edition edited by Casimir C. Akoh 2008 • 928 pages • $248.95 + shipping Texas residents please add 6.75 % sales tax