TAILIEUCHUNG - FOOD LIPIDS Chemistry, Nutrition, and Biotechnology

The first edition of Food Lipids was published in 1998 and the second edition in 2002 by Marcel Dekker, Inc. Taylor & Francis Group, LLC, acquired Marcel Dekker and the rights to publish the third edition. We firmly believe that this book has been of interest and will help those involved in lipid research and instruction. Many have bought the previous editions and we thank you for your support. The need to update the information in the second edition cannot be overstated, as more data and new technologies are constantly becoming available. We have received good comments and suggestions on how to improve the second edition | THIRD EDITION FOOD LIPIDS Chemistry Nutrition and Biotechnology Edited by Casimir c. Akoh David B. Min Food Science and Technology FOOD LIPIDS Chemistry Nutrition and Biotechnology 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 refiecting the latest advances In antioxidant research The most comprehensive and relevant treatment of food lipids available this book Highlights the role of dietary fats in foods human health and disease Examines the chemistry and properties of food Mpids Including nomenclature and classification extraction and analysis and chemistry and function Addresses processing techniques including recovery refining converting and stabilizing Expands coverage to honor the growing data on oxidation and antioxidants Explores tne myriad interactions of lipids In nutrition and health With information on heart disease obesity and cancer Provides contributions on biotechnology and biochemistry including a chapter on the genetic engineering of oil producing crops Revised and updated with new information and references throughout the text this third edition of a bestsemng 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 CRC Press Ujlw I. I W HQ X41 Wtrmakwra WWW li mUhnhy 000 JOO. n IMV 770 JUw-w. V K NV 1Õ0ĨĨ 2 7w Uwv. MA Twk OXM 4ĨN IM ISBN 1-42004663-2 THIRD EDITION FOOD LIPIDS Chemistry Nutrition and Biotechnology Edited by Casimir C. Akoh David B. Min è CRC Press Xv J Taylor Francis Group Boca Raton London New .

• Y học thường thức
• Classification of Lipids
• Frying Oils
• Acid Analysis
• Lipid Biotechnology
• Microbial Lipases
• Lipid Oxidation
• Meal extracts
• Refined soybean oil
• Total oxidation value
• Meal extracts on retarding lipid oxidation
• Effects of ascorbic acid treatment
• Packaging method on lipid oxidation
• Frozen storage
• Ascorbic acid
• Vacuum packaging
• Lipid oxidation
• Dietary fructose
• Fatty acid oxidation
• Hepatic steatosis
• Fatty acid β oxidation
• Journal of Chemistry
• Onion skin
• Thiobarbituric acid
• Washed muscle system
• Waste management
• Chromatography A
• Multi dimensional chromatography
• Oxidized triacylglycerols
• Food spoilage
• BMC Chemistry
• Cold storage
• Sepia esculenta ink
• Tilapia fillets
• Sparus latus fillet
• Estimating lipid peroxidation
• Electron Beam
• Ablation Phenomenon
• Salen Type Complexes
• Oxidation Chemistry
• Lipid Membrane
• Membrane Electrochemistry
• Electrochemical Processes
• Genetics
• aquaculture
• biotechnology
• genetic in aquaculture
• controlling lipid oxidation
• concentrated techniques
• Report medicine
• traditional medicine
• scientific reports
• oxidation
• Crystal structure
• bacteria
• chemical reaction
• tumor cells
• scientific research
• biochemistry
• biosynthesis
• cytoplasm
• acid activation
• Energy yield
• Oxidation of palmitate
• Odd chain
• fatty acids
• Palmitate synthesis
• Muscle Foods
• Antioxidants
• Prooxidant Mechanisms
• Tocopherol Stability
• Minor Compounds
• Antioxidant Mechanisms
• medical knowledge
• medical research
• analysis of cytoplasmic
• Structural biochemistry
• Ensuring product safety
• Quality analysis
• Lmproving quality in the supply chain
• Ebook Safety and quality issues
• Rapid detection of seafood toxins
• Understanding lipid oxidation in fish
• Oxidative stress
• α lipoic acid
• Thinner inhalation
• Oxidant−antioxidant balance
• Alanine aminotransferase
• Rhododendron oldhamii
• Free fatty acid
• Fat accumulation
• High fat diet
• Non alcoholic fatty liver disease
• BMC Genomics
• Laying hen
• Late phase of production
• Intestinal functionality
• Lipid metabolism
• Energy generation
• Oxidation resistance