Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition
Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equations to help clarify study. With contributions of more than 40 internationally renowned experts, the book covers conjugated linoleic acids in health, and food applications of lipids. Topics include lipid oxidation in foods and tissues; the chemistry and mechanisms of lipid and antioxidant reactions; lipid biotechnology and genetic engineering; and more.
A comprehensive reference/text presenting a solid background in lipid nomenclature & classification as well as the latest developments in lipid chemistry. DLC: Lipids. –This text refers to an out of print or unavailable edition of this title.
Very Scientifically informative, October 11, 1999
This book is very comprehensive and up-to date. Very good reference book to food scientists, lipid and biochemists