Chemical, Biological, and Functional Aspects of Food LipidsZdzislaw Z. E. Sikorski, Anna Kolakowska Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Siko |
Contents
| 1 | |
Chapter 2 Chemical and Physical Properties of Lipids | 23 |
Chapter 3 Principles of Lipid Analysis | 35 |
Chapter 4 Lipids and Food Quality | 71 |
Chapter 5 Lipids in Food Structure | 81 |
Chapter 6 Phospholipids | 97 |
Chapter 7 Cholesterol and Phytosterols | 113 |
Chapter 8 Lipophilic Vitamins | 135 |
Chapter 14 Plant Lipids and Oils | 249 |
Chapter 15 Fish Lipids | 273 |
Chapter 16 Milk Lipids | 313 |
Chapter 17 The Role of Lipids in Meat | 327 |
Chapter 18 Egg Lipids | 341 |
Chapter 19 Modified Triacylglycerols and Fat Replacers | 383 |
Chapter 20 Lipids with Special Biological and Physicochemical Activities | 409 |
Chapter 21 Frying Fats | 429 |
Chapter 9 Lipid Oxidation in Food Systems | 163 |
Chapter 10 Antioxidants | 185 |
Chapter 11 Dietary Lipids and Coronary Heart Disease | 211 |
Chapter 12 Role of Lipids in Childrens Health and Development | 227 |
Chapter 13 Lipids and the Human Vision | 239 |
| 455 | |
Analytical Aspects | 473 |
Back cover | 485 |
Other editions - View all
Chemical, Biological, and Functional Aspects of Food Lipids Zdzislaw Z E Sikorski,Anna Kolakowska No preview available - 2019 |
Common terms and phrases
activity acyl Agric aldehydes amounts animal antioxidants autoxidation carbon carotenoids cells chain changes chemical cholesterol cholesterol oxidation components compounds concentration conjugated conjugated linoleic acid contain cooking decrease diet dietary double bond effect egg yolk enzymatic enzymes esters extraction fatty acid composition Figure fish lipids fish oil flavor Food Chem Food Lipids Food Sci fraction fried frying oils functional glycerol heating hydrogen hydroperoxides increase intake interactions isomers KoĊakowska LC n-3 PUFA linoleic acid lipases lipid content lipid oxidation Lipid Sci lipoproteins losses meat membrane metabolism methods milk fat modified molecule muscle Nutr nutritional oleic acid olive oil oxidation products palmitic acid PEFA peroxide phenolic phospholipids phytosterols plant plasma polar processing properties protein rainbow trout rapeseed reaction reduced saturated seed solvent soybean species stability sterols storage structure studies sunflower Table Technol temperature thermal tion tissue tocopherols Triacylglycerols unsaturated vegetable oils vitamin