Food lipids chemistry nutrition and biotechnology second edition revised and expanded preface to the second edition readers responses to the first edition published in 1998 were overwhelming and textbook suitable for teaching food lipids nutritional aspects of lipids and lipid chemistry courses to food science and nutrition . Always representative of the current state of lipid science this edition provides 16 new chapters and 21 updated chapters written by leading international experts that reflect the latest advances in technology and studies of food lipids. Maintaining the high standards that made the previous editions such well respected and widely used references food lipids chemistry nutrition and biotechnology third edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Highlighting the role of dietary fats in foods human health and disease this book offers comprehensive presentations of lipids in food furnishing a solid background in lipid nomenclature and classification it contains over 3600 bibliographic citations for more in depth exploration of specific topics and over 530 illustrations tables and equations to help clarify study. Food lipids chemistry nutrition and biotechnology second edition by casimir c akoh highlighting the role of dietary fats in foods human health and disease this book offers comprehensive presentations of lipids in food
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