000			03558cam a2200385 i 4500
001			14696
005			20251219150611.0
008			020329s2002 nyua b 001 0 eng
010			_a2002025025
020			_a0824707494 _qalk. paper
040			_aDLC _cDLC _dDLC _dBAUN _erda _beng
041	0		_aeng
049			_aBAUN_MERKEZ
050	0	4	_aQU85 _b.F66 2002
082	0	0	_221
245	0	0	_aFood lipids : _bchemistry, nutrition, and biochemistry / _cedited by Casimir C. Akoh, David B. Min.
250			_a2nd ed., rev. and expanded.
264		1	_aNew York : _bM. Dekker, _c[2002]
264		4	_c©2002
300			_axiii, 1005 pages : _billustrations ; _c26 cm.
336			_aunspecified _bzzz _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
490	1		_aFood science and technology ; _v117
505	0	0	_tTable Of Contents: _tPreface to the Second Edition _tPreface to the First Edition _tContributors _tPart I. Chemistry and Properties _tNomenclature and Classification of Lipids _rSean Francis O'Keefe _tChemistry and Function of Phospholipids _rMarilyn C. Erickson _tLipid-Based Emulsions and Emulsifiers _rD. Julian McClements _tThe Chemistry of Waxes and Sterols _rEdward J. Parish, Terrence L. Boos, Shengrong Li _tExtraction and Analysis of Lipids _rFereidoon Shahidi, P. K. J. P. D. Wanasundara _tMethods for trans Fatty Acid Analysis _rRichard E. McDonald, Magdi M. Mossoba _tChemistry of Frying Oils _rKathleen Warner _tPart II. Processing _tRecovery, Refining, Converting, and Stabilizing Edible Fats and Oils _rLawrence A. Johnson _tCrystallization and Polymorphism of Fats _rPatrick J. Lawler, Paul S. Dimick _tChemical Interesterification of Food Lipids: Theory and Practice _rDerick Rousseau, Alejandro G. MarangoniPart III. Oxidation _tLipid Oxidation of Edible Oil _rDavid B. Min, Jeffrey M. Boff _tLipid Oxidation of Muscle Foods _rMarilyn C. Erickson _tFatty Acid Oxidation in Plant Tissues _rHong Zhuang, M. Margaret Barth, David Hildebrand _tMethods for Measuring Oxidative Rancidity in Fats and Oils _rFereidoon Shahidi, Udaya N. WanasundaraAntioxidants _rDavid W. Reische, Dorris A. Lillard, Ronald R. Eitenmiller _tAntioxidant Mechanisms, Eric A. Decker _tPart IV. Nutrition _tFats and Oils in Human Health _rDavid Kritchevsky _tUnsaturated Fatty Acids _rSteven M. Watkins, J. Bruce German _tDietary Fats, Eicosanoids, and the Immune System _rDavid M. Klurfeld _tDietary Fats and Coronary Heart Disease _rRonald P. Mensink, Jogchum Plat, Elisabeth H. M. Temme _tConjugated Linoleic Acids: Nutrition and Biology _rBruce A. Watkins, Yong Li _tDietary Fats and Obesity _rDorothy B. Hausman, Dana R. Higbee, Barbara Mullen Grossman _tLipid-Based Synthetic Fat Substitutes _rCasimir C. Akoh _tFood Applications of Lipids _rFrank D. Gunstone _tPart V. Biotechnology and Biochemistry _tLipid Biotechnology _rKumar D. Mukherjee _tMicrobial Lipases _rJohn D. Weete _tEnzymaticInteresterification _rWendy M. Willis, Alejandro G. Marangoni _tStructured Lipids _rCasimir C. Akoh _tBiosynthesis of Fatty Acids and Storage Lipids in Oil-Bearing Seed and Fruit Tissues of Plants _rKirk L. Parkin _tGenetic Engineering of Crops That Produce Vegetable Oil _rVic C. Knauf, Anthony J. Del Vecchio _tIndex
650		0	_aLipids. _94553
650		0	_aLipids in human nutrition.
650		0	_aLipids _xBiotechnology.
650		0	_aLipids _xMetabolism. _962504
700	1		_aAkoh, Casimir C., _d1955- _eedt
700	1		_aMin, David B. _eedt
830		0	_920791 _aFood science and technology (Marcel Dekker, Inc.) ; _v117.
900			_bsatın
942			_2lcc _cKT
999			_c12572 _d12572