Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition (Food Science and Technology) - Hardcover

Hardcover

ISBN 10: 1420046632 ISBN 13: 9781420046632

Publisher: CRC Press, 2008

Synopsis

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids:Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research.

New chapters include:

Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism.

The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil.
Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.

About this title

Review

"The production of a revised and expanded second edition suggests both that the original book was well received and that there have been significant developments in the subject . Throughout the book there is both breadth and depth of coverage. Designed primarily as a text book for undergraduate and graduate courses, it is also a valuable reference source for those professionally involved with food lipids. All the chapters are thoroughly referenced ." - European Journal of Lipid Science and Technology, 105, 2003 Promo Copy

Synopsis

Highlighting the role of dietary fats in foods, human health, and disease, the third edition of "Food Lipids" emphasizes lipids from the point of entry into the food supply. New chapters cover polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids, and the effects and mechanisms of minor compounds in oil on lipid oxidation. Addressing the chemistry of lipid and antioxidant reactions as well as applications in biotechnology, this edition presents an in-depth discussion on lipid oxidation and antioxidants, with updated information and references throughout the text.

Edition details

• Publisher: CRC Press
• Publication date: 2008
• Language: English
• ISBN 10: 1420046632
• ISBN 13: 9781420046632
• Binding: Hardcover
• Edition number: 3
• Number of pages: 928
• Editor: Akoh Casimir C., Min David B.