Food lipids: chemistry, nutrition, and biotechnology
Auteur :
Akoh, Casimir C.
ISBN :
9781420046632
Date de publication :
17 mars 2008
Dimensions :
25,4 x 17,8 x 4,7 cm
Poids :
1814 g
Format :
Unsewn / adhesive bound
Langue :
Anglais
Pays d'origine :
USA
Highlighting the role of dietary fats in foods, human health, and disease, this book emphasizes lipids from the point of entry into the food supply. It covers polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, and tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids.