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http://worldcat.org/entity/work/id/872518501

Food lipids chemistry, nutrition, and biochemistry

Highlighting the role of dietary fats in foods, human health, and disease, this book emphasizes lipids from the point of entry into the food supply. It covers polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, and tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids.

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contributor

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description

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  • "Highlights the role of dietary fats in foods, human health, and disease. Offers comprehensive presntations of lipids in food--furnishing a solid background in lipid nomenclature and classification as well as the latest developments in lipid chemistry."
  • "Highlighting the role of dietary fats in foods, human health, and disease, this book emphasizes lipids from the point of entry into the food supply. It covers polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, and tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids."@en
  • "This work furnishes a solid background in lipid nomenclature and classification as well as the latest developments in lipid chemistry."@en

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genre

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  • "Electronic books"
  • "Electronic books"@en
  • "Aufsatzsammlung"
  • "Fulltext"
  • "Internet Resource"
  • "Illustrations"

name

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  • "Food lipids chemistry, nutrition, and biochemistry"@en
  • "Food lipids chemistry, nutrition, and biochemistry"
  • "Food lipids : chemistry, nutrition, and biotechnology"@en
  • "Food lipids : chemistry, nutrition, and biotechnology"
  • "Food lipids Chemistry, nutrition, and biotechnology"@en
  • "Food lipids chemistry, nutrition, and biotechnology"
  • "Food lipids chemistry, nutrition, and biotechnology"@en
  • "Food lipids"
  • "Food lipids"@en
  • "Food lipids : chemistry, nutrition, and biochemistry"
  • "Food Lipids Chemistry, Nutrition and Biotechnology"@en
  • "Food Lipids: Chemistry, Nutrition, and Biotechnology"

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