Food Lipids: Chemistry, Nutrition, and Biotechnology (Food Science and Technology)

Food Lipids: Chemistry, Nutrition, and Biotechnology (Food Science and Technology) image
ISBN-10:

0824799852

ISBN-13:

9780824799854

Author(s): Akoh, Casimir C.
Edition: 1
Released: Jun 15, 1998
Publisher: CRC-Press
Format: Hardcover, 816 pages
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Description:

Highlights the role of dietary fats in foods, human health, and disease. Offers comprehensive presentations of lipids in food;furnishing a solid background in lipid nomenclature and classification as well as the latest developments in lipid chemistry. Examines phospholipids, waxes and sterols, emulsions, frying fats, and trans fatty acids.

























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