e-book

Food lipids: chemistry, nutrition, and biotechnology

---

The aim of the first and second editions remains unchanged: to provide a modern, easy-to-read textbook for students and instructors. The book is also suitable for upper-level undergraduate, graduate, and postgraduate instruction. Scientists who have left the university and are engaged in research and development in the industry, government, or academics will find this book a useful reference. In this edition, we have expanded
on lipid oxidation and antioxidants, as these continue to be topics of great interest to the modern consumer. The title of Part III has also been changed to reflect the recent interest on the importance of antioxidants and health. Again, we have made every effort to select contributors who are internationally recognized experts. We thank them for their exceptional attention to details and timely submissions of their chapters.

Overall, the text has been updated with new and available information. We removed some chapters and added new ones. Chapter 2 includes a brief discussion of sphingolipids, and Chapter 31 includes one on diacylglycerols. The new additions are Chapters 13, 16, 17, and 25. Although it is not possible to cover all aspects of lipids, we feel we have added and covered most topics that are of interest to our readers. The book still is divided into five main parts: Chemistry and Properties; Processing; Oxidation and Antioxidants; Nutrition; and Biotechnology and Biochemistry.

---

Ketersediaan

Tidak ada salinan data

Informasi Detail

Judul Seri

-

No. Panggil

-

Penerbit

New York : Taylor & Francis Group, LLC., 2008

Deskripsi Fisik

QP751.F647 - 612’.01577--dc22

Bahasa

English

ISBN/ISSN

978-1-4200-4663-2

Klasifikasi

-

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

3rd ed.

Subjek

BIOTEKNOLOGI
LIPID UNTUK NUTRISI MANUSIA
LIPID

Info Detail Spesifik

-

Pernyataan Tanggungjawab

gusut - Sumbangan Dr. Dewi Fortuna Ayu, STP., M.Si.

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar