Food Lipids : Chemistry, Nutrition, and Biotechnology /
Guardado en:
| Otros Autores: | , |
|---|---|
| Formato: | Libro |
| Lenguaje: | Español Inglés |
| Publicado: |
New York :
Marcel Dekker,
c2002
|
| Edición: | 2nd ed., Rev. and Expanded. |
| Colección: | Food Science and Technology ;
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| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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| 650 | 1 | 4 | |9 12803 |a Química |
| 650 | 1 | 4 | |9 13111 |a Química de los alimentos |
| 650 | 1 | 4 | |9 13110 |a Nutrición |
| 650 | 1 | 4 | |9 12746 |a Alimentos |
| 650 | 1 | 4 | |9 15225 |a Lípidos |
| 650 | 1 | 0 | |a Biotecnología |9 13198 |
| 999 | |c 157643 |d 157643 | ||
| 040 | |c arresunl |a arresunl | ||
| 041 | |a eng | ||
| 044 | |a xxu | ||
| 082 | 0 | 4 | |a 664 |b F 672 |
| 245 | 1 | 0 | |a Food Lipids : |b Chemistry, Nutrition, and Biotechnology / |c Edited by Casimir C. Akoh, David B. Min. |
| 250 | |a 2nd ed., Rev. and Expanded. | ||
| 260 | 3 | |a New York : |b Marcel Dekker, |c c2002 | |
| 300 | |a xiii, 1005 p. | ||
| 490 | 1 | |a Food Science and Technology ; | |
| 505 | 0 | |a Nomenclature and Classification of Lipids / Sean Francis O´Keefe -- Chemistry and Function of Phospholipids / Marilyn C. Erickson -- Lipid-Based Emulsions and Emulsifiers / D. Julian McClements -- The Chemistry of Waxes and Sterols / Edward J. Parish, Terrence L. Boos and Shengrong Li -- Extraction and Analysis of Lipids / Fereidoon Shahidi and P. K. J. P. D. Wanasundara -- Methods for trans Fatty Acid Analysis / Richard E. McDonald and Magdi M. Mossoba -- Chemistry of Frying Oils / Kathleen Warner -- Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils / Lawrence A. Johnson -- Crystallization and Polymorphism of Fats / Patrick J. Lawler and Paul S. Dimick -- Chemical Interesterification of Food Lipids: Theory and Practice / Dérick Rousseau and Alejandro G. Marangoni -- Lipid Oxidation of Edible Oil / David B. Min and Jeffrey M. Boff -- Lipid Oxidation of Muscle Food / Marilyn C. Erikson -- Fatty Acid Oxidation in Plant Tissues / Hong Zhuang, M. Margaret Barth, and David Hildebrand -- Methods for Measuring Oxidative Rancidity in Fats and Oils / Fereidoon Shahidi and Udaya N. Wanasundara -- Antioxidants / David W. Reische, Dorris A. Lillard, and Ronald R. Eitenmiller -- Antioxidant Mechanisms / Eric A. Decker -- Fats and Oils in Human Health / David Kritchevsky -- Unsatured Fatty Acids / Steven M. Watkins and J. Bruce German -- Dietary Fats, Eicosanoids, and the Immune System / David M. Klurfeld -- Dietary fats and coronary heart disease / Ronald P. Mensink, Jogchum Plat, and Elisabeth H. M. Temme -- Conjugated Linoleic Acids: Nutrition and biology / Bruce A. Watkins and Yong Li -- Dietary fats and obesity / Dorothy B. Hausman, Dana R. Higbee, and Barbara Mullen Grossman -- Lipid-Based Synthetic fat substitutes / Casimir C. Akoh -- Food applications of lipids / Frank D. Gunstone -- Lipid biotechnology / Kumar D. Mukherjee -- Microbial lipases / John D. Weete -- Enzymatic Interesterification / Wendy M. Willis and Alejando G. Marangoni -- Structured Lipids / Casimir C. Akoh -- Biosynthesis of fatty acids and storage lipids in oil-bearing seed and fruit tissues of plants / Kirk L. Parkin -- Genetic engineering of crops that produce vegetable oil / Vic C. Knauf and Anthony J. Del Vecchio. | |
| 541 | |c Compra | ||
| 700 | 1 | |a Akoh, Casimir C. |e ed. |9 30663 | |
| 700 | 1 | |a Min, David B. |9 28578 | |
| 830 | 0 | |a Food Science and Technology ; |9 12842 | |
| 942 | |c 00001 |2 ddc | ||