{"product_id":"chemical-biological-and-functional-aspects-of-food-lipids-hardback","title":"Chemical, Biological, and Functional Aspects of Food Lipids - Hardback","description":"\u003cp\u003eBased on years of academic and industrial research by an international panel of experts,\u003cstrong\u003e Chemical, Biological, and Functional Properties of Food Lipids, Second Edition\u003c\/strong\u003e provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzisław E. Sikorski and Anna Kołakowska, this completely revised and updated edition presents eight entirely new chapters. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eOriginally titled \u003cem\u003eChemical and Functional Properties of Food Lipids\u003c\/em\u003e, this edition adds \u003cem\u003eBiological\u003c\/em\u003e to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource:\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e \u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003c\/p\u003e \u003cli\u003eFamiliarizes readers with the standard chemical nomenclature and properties of a large variety of lipids\u003c\/li\u003e \u003cbr\u003e\u003cbr\u003e\u003cli\u003eExamines the contents of lipids in plants, fish, milk, meat, and eggs \u003c\/li\u003e \u003cbr\u003e\u003cbr\u003e\u003cli\u003eDescribes advances in methods of physical, chemical, and biochemical analyses\u003c\/li\u003e \u003cbr\u003e\u003cbr\u003e\u003cli\u003eOffers new information on phospholipids, sterols, and fat-soluble vitamins in foods\u003c\/li\u003e \u003cbr\u003e\u003cbr\u003e\u003cli\u003eProvides a biochemist’s view of lipid oxidation and antioxidants—crucial for the sensory and nutritive aspects of food quality\u003c\/li\u003e \u003cbr\u003e\u003cbr\u003e\u003cli\u003eDiscusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity \u003c\/li\u003e \u003cbr\u003e\u003cbr\u003e\u003cli\u003eConsiders the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality\u003c\/li\u003e \u003cbr\u003e\u003cbr\u003e \u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eChemical, Biological, and Functional Properties of Food Lipids, Second Edition\u003c\/strong\u003e is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.\u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Default Title","offer_id":45599633572078,"sku":"9781439802373","price":403.2,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/9612\/7726\/files\/9781439802373.jpg?v=1721454734","url":"https:\/\/bookland.com.au\/products\/chemical-biological-and-functional-aspects-of-food-lipids-hardback","provider":"Book Land AU","version":"1.0","type":"link"}