Overview

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.

Full Product Details

Author:   Casimir C. Akoh (The University of Georgia, Athens, USA) ,  David B. Min (The Ohio State University, Columbus, USA)
Publisher:   Taylor & Francis Inc
Imprint:   CRC Press Inc
Edition:   3rd New edition
Volume:   v. 117
Dimensions:   Width: 17.80cm , Height: 4.70cm , Length: 25.40cm
Weight:   1.814kg
ISBN:  

9781420046632

ISBN 10:   1420046632
Pages:   928
Publication Date:   17 March 2008
Audience:   College/higher education ,  Professional and scholarly ,  Undergraduate ,  Postgraduate, Research & Scholarly
Replaced By:   9781498744850
Format:   Hardback
Publisher's Status:   Active
Availability:   Out of stock  
The supplier is temporarily out of stock of this item. It will be ordered for you on backorder and shipped when it becomes available.

Table of Contents

Chemistry and Properties Nomenclature and Classification of Lipids, S.F. O'Keefe Chemistry and Function of Phospholipids, M.C. Erickson Lipid-Based Emulsions and Emulsifiers, D.J. McClements The Chemistry of Waxes and Sterols, E.J. Parish, S. Li, and A.D. Bell Extraction and Analysis of Lipids, F. Shahidi and P.K.J.P.D. Wanasundara Methods for Trans Fatty Acid Analysis, R.E. McDonald and M.M. Mossoba Chemistry of Frying Oils, K. Warner Processing Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils, L.A. Johnson Crystallization and Polymorphism of Fats, P.J. Lawler and P.S. Dimick Chemical Interesterification of Food Lipids: Theory and Practice, D. Rousseau and A.G. Marangoni Oxidation and Antioxidants Chemistry of Lipid Oxidation, H.J. Kim and D.B. Min Lipid Oxidation of Muscle Foods, M.C. Erickson Polyunsaturated Lipid Oxidation in Aqueous System, K. Miyashita Methods of Measuring Oxidative Rancidity in Fats and Oils, F. Shahidi and U.N. Wanasundara Antioxidants, D.W. Reische, D.A. Lillard, and R.R. Eitenmiller Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, H.J. Kim and D.B. Min Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, E. Choe Antioxidant Mechanisms, E.A. Decker Nutrition Fats and Oils in Human Health, D. Kritchevsky Unsaturated Fatty Acids, S.M. Watkins and J.B. German Dietary Fats, Eicosanoids, and the Immune System, D.M. Klurfeld Dietary Fats and Coronary Heart Disease, R.P. Mensink and J. Plat Conjugated Linoleic Acids: Nutrition and Biology, B.A. Watkins and Y. Li Dietary Fats and Obesity, D.B. Hausman and B. Mullen Grossman Fatty Acids and Cancer, H.P. Glauert Lipid-Based Synthetic Fat Substitutes, C.C. Akoh Food Applications of Lipids, F.D. Gunstone Biotechnology and Biochemistry Lipid Biotechnology, N. Weber and K.D. Mukherjee Microbial Lipases, J.D. Weete, O.M. Lai, and C.C. Akoh Enzymatic Interesterification, W.M. Willis and A.G. Marangoni Structured Lipids, C.C. Akoh and B.H. Kim Genetic Engineering of Crops that Produce Vegetable Oil, V.C. Knauf and A.J. Del Vecchio

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