Chemical, Biological, and Functional Aspects of Food Lipids

ISBN: 9781439802373 出版年：2010 页码：500 CRC Press

The Nomenclature and Structure of Lipids David S. Nichols, Timothy B. Jordan, and Neil Kerr Chemical and Physical Properties of Lipids David S. Nichols, Timothy B. Jordan, and Neil Kerr Principles of Lipid Analysis David S. Nichols, Timothy B. Jordan, and Neil Kerr Lipids and Food Quality Anna Kolakowska and Zdzislaw E. Sikorski Lipids in Food Structure Wioletta Blaszczak and Jozef Fornal Phospholipids Jan Pokorny and Stefan Schmidt Cholesterol and Phytosterols Erwin Wasowicz and Magdalena Rudzin'ska Lipophilic Vitamins Malgorzata Nogala-Kalucka Lipid Oxidation in Food Systems Grzegorz Bartosz and Anna Kolakowska Antioxidants Anna Kolakowska and Grzegorz Bartosz Dietary Lipids and Coronary Heart Disease Zdzislaw Florian Forycki Role of Lipids in Children's Health and Development Grazyna Sikorska-Wis'niewska Lipids and the Human Vision Pawel Lipowski Plant Lipids and Oils Jan Pokorny and Stefan Schmidt Fish Lipids Anna Kolakowska Milk Lipids Michael H. Tunick The Role of Lipids in Meat Zdzislaw E. Sikorski and Izabela Sinkiewicz Egg Lipids Waldemar Ternes and Astrid M. Drotleff Modified Triacylglycerols and Fat Replacers Marek Adamczak and Wlodzimierz Bednarski Lipids with Special Biological and Physicochemical Activities Marek Adamczak and Wlodzimierz Bednarski Frying Fats Dimitrios Boskou Lipid-Protein and Lipid-Saccharide Interactions Jan Pokorny, Anna Kolakowska, and Grzegorz Bienkiewicz Contaminants of Oils: Analytical Aspects Fahri Yemiscioglu, Aytac Saygin Gumuskesen, Semih Otles, and Yildiz Karaibrahimoglu