000			02080cam a2200349 a 4500
999			_c8608 _d8608
001			16293799
003			OSt
005			20220908155841.0
008			100617s2011 flua b 001 0 eng
020			_a9781439802373
040			_aGUL _cTOSD _dTOSD _beng
082	0	0	_a664 _223
100			_dSikorski, E. Zdzislaw and Kolakowska, Anna
245	0	0	_aChemical, biological, and functional aspects of food lipids / _cedited by Zdzisław E. Sikorski, Anna Kołakowska.
250			_a2nd ed.
260			_aBoca Raton : _bCRC Press, Taylor & Francis Group, _c2011.
300			_axiv, 497 p. : _bill. ; _c24 cm.
490	0		_aChemical and functional properties of food components series
504			_aIncludes bibliographical references and index.
520			_a"Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition"-- _cProvided by publisher.
650		0	_aLipids.
650		0	_aFood _xFat content.
650		0	_aFood industry and trade.
650	1	2	_aLipids.
650	2	2	_aFood Analysis.
650	2	2	_aFood.
650	2	2	_aNutritional Physiological Phenomena.
700	1		_aSikorski, Zdzisław E.
700	1		_aKołakowska, Anna, _d1938-
942			_2ddc _cBOOK