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Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition
(Food Science and Technology)
By Casimir C. Akoh and David B. Min
Publisher: CRC
Number Of Pages: 1040
Publication Date: 2002-04-17
ISBN / ASIN: 0824707494
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Book Description:
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.
Preface to the Second Edition
Preface to the First Edition
Contributors
Part I. Chemistry and Properties
1. Nomenclature and Classification of Lipids
Sean Francis O’Keefe
2. Chemistry and Function of Phospholipids
Marilyn C. Erickson
3. Lipid-Based Emulsions and Emulsifiers
D. Julian McClements
4. The Chemistry of Waxes and Sterols
Edward J. Parish, Terrence L. Boos, and Shengrong Li
5. Extraction and Analysis of Lipids
Fereidoon Shahidi and P. K. J. P. D. Wanasundara
6. Methods for trans Fatty Acid Analysis
Richard E. McDonald and Magdi M. Mossoba
7. Chemistry of Frying Oils
Kathleen Warner
Part II. Processing
8. Recovery, Refining, Converting, and Stabilizing Edible
Fats and Oils
Lawrence A. Johnson
9. Crystallization and Polymorphism of Fats
Patrick J. Lawler and Paul S. Dimick
10. Chemical Interesterification of Food Lipids: Theory and Practice
De磖ick Rousseau and Alejandro G. Marangoni
Part III. Oxidation
11. Lipid Oxidation of Edible Oil
David B. Min and Jeffrey M. Boff
12. Lipid Oxidation of Muscle Foods
Marilyn C. Erickson
13. Fatty Acid Oxidation in Plant Tissues
Hong Zhuang, M. Margaret Barth, and David Hildebrand
14. Methods for Measuring Oxidative Rancidity in Fats and Oils
Fereidoon Shahidi and Udaya N. Wanasundara
15. Antioxidants
David W. Reische, Dorris A. Lillard, and Ronald R. Eitenmiller
16. Antioxidant Mechanisms
Eric A. Decker
Part IV. Nutrition
17. Fats and Oils in Human Health
David Kritchevsky
18. Unsaturated Fatty Acids
Steven M. Watkins and J. Bruce German
19. Dietary Fats, Eicosanoids, and the Immune System
David M. Klurfeld
20. Dietary Fats and Coronary Heart Disease
Ronald P. Mensink, Jogchum Plat, and Elisabeth H. M. Temme
21. Conjugated Linoleic Acids: Nutrition and Biology
Bruce A. Watkins and Yong Li
22. Dietary Fats and Obesity
Dorothy B. Hausman, Dana R. Higbee, and
Barbara Mullen Grossman
23. Lipid-Based Synthetic Fat Substitutes
Casimir C. Akoh
24. Food Applications of Lipids
Frank D. Gunstone
Part V. Biotechnology and Biochemistry
25. Lipid Biotechnology
Kumar D. Mukherjee
26. Microbial Lipases
John D. Weete
27. Enzymatic Interesterification
Wendy M. Willis and Alejandro G. Marangoni
28. Structured Lipids
Casimir C. Akoh
29. Biosynthesis of Fatty Acids and Storage Lipids in
Oil-Bearing Seed and Fruit Tissues of Plants
Kirk L. Parkin
30. Genetic Engineering of Crops That Produce Vegetable Oil
Vic C. Knauf and Anthony J. Del Vecchio
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发表于 2007-11-4 21:41:55
发表于 2007-11-6 18:31:01
