Food lipids: chemistry, nutrition, and biotechnology / ed. by Akoh C.C., Min D.B. - 3rd ed. - Boca Raton: CRC Press/Taylor & Francis Group, 2008. - 914 p. - (Food science and technology). - ISBN 1-4200-4663-2  Место хранения:   063 | Библиотека по химическим аспектам охраны окружающей среды при Институте органической химии им. Н.Н.Ворожцова. | Новосибирск

Оглавление / Contents

Preface to the Third Edition .................................. vii Editors ........................................................ ix Contributors ................................................... xi PART I Chemistry and Properties 1. Nomenclature and Classification of Lipids .................. 3 Sean Francis O'Keefe 2. Chemistry and Function of Phospholipids ................... 39 Marilyn С Erickson 3 Lipid-Based Emulsions and Emulsifiers ...................... 63 D. Julian McClements 4. Chemistry of Waxes and Sterols ............................ 99 Edward J. Parish, Shengrong Li, and Angela D. Bell 5. Extraction and Analysis of Lipids ........................ 125 Fereidoon Shahidi and P.K.J.P.D. Wanasundara 6. Methods for trans Fatty Acid Analysis .................... 157 Magdi M. Mossoba and Richard E. McDonald 7. Chemistry of Frying Oils ................................. 189 Kathleen Warner PART II Processing 8. Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils ..................................... 205 Lawrence A. Johnson 9. Crystallization and Polymorphism of Fats ................. 245 Patrick J. Lawler and Paul S. Dimick 10. Chemical Interesterification of Food Lipids: Theory and Practice ...................................... 267 Derick Rousseau and Alejandro G. Marangoni PART III Oxidation and Antioxidants 11. Chemistry of Lipid Oxidation ............................. 299 Hyun Jung Kim and David B. Min 12. Lipid Oxidation of Muscle Foods .......................... 321 Marilyn C. Erickson 13. Polyunsaturated Lipid Oxidation in Aqueous System ........ 365 Kazuo Miyashita 14. Methods for Measuring Oxidative Rancidity in Fats and Oils ..................................................... 387 Fereidoon Shahidi and Udaya N. Wanasundara 15. Antioxidants ............................................. 409 David W. Reische, Dorris A. Lillard, and Ronald R. Eitenmiller 16. Tocopherol Stability and Prooxidant Mechanisms of Oxidized Tocopherols in Lipids ........................... 435 Hyun Jung Kim and David B. Min 17. Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation .......................................... 449 Eunok Choe 18. Antioxidant Mechanisms ................................... 475 Eric A. Decker PART IV Nutrition 19. Fats and Oils in Human Health ............................ 499 David Kritchevsky 20. Unsaturated Fatty Acids .................................. 513 Steven M. Watkins and J. Bruce German 21. Dietary Fats, Eicosanoids, and the Immune System ......... 539 David M. Klurfeld 22. Dietary Fats and Coronary Heart Disease .................. 551 Ronald P. Mensink and Jogchum Plat 23. Conjugated Linoleic Acids: Nutrition and Biology ......... 579 Bruce A. Watkins and Yong Li 24. Dietary Fats and Obesity ................................. 601 Dorothy B. Hausman and Barbara Mullen Grossman 25. Influence of Dietary Fat on the Development of Cancer .... 633 Howard Perry Glauert 26. Lipid-Based Synthetic Fat Substitutes .................... 653 Casimir С Akoh 27. Food Applications of Lipids .............................. 683 Frank D. Gunstone PART V Biotechnology and Biochemistry 28. Lipid Biotechnology ...................................... 707 Nikolaus Weber and Kumar D. Mukherjee 29. Microbial Lipases ........................................ 767 John D. Weete, Oi-Ming Lai, and Casimir C. Akoh 30. Enzymatic Interesterification ............................ 807 31. Structured Lipids ........................................ 841 Casimir C. Akoh and Byung Hee Kim 32. Genetic Engineering of Crops That Produce Vegetable Oil ...................................................... 873 Vic С. Knauf and Anthony J. Del Vecchio Index ......................................................... 899