Structured and Modified Lipids
1st Edition
Published on 27. April 2001
600 pages
978-1-4822-7013-6 (ISBN)
Description
This text addresses critical topics in the expanding market and production for lipids. It combines novel and traditional methods from technological and biological perspectives to achieve the most effective pathways for production of modified lipids. The book is organized into three sections exploring development, new production methods and successful products and uses.Structured and Modified Lipids provides a comprehensive exploration of issues related to lipids production and marketing. It combines novel and traditional methods from technological and biological perspectives to achieve the most effective pathways for production of modified lipids. The book is organized into three sections highlighting development, new production methods
More details
Edition
1. Auflage
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
Professional and scholarly
ISBN-13
978-1-4822-7013-6 (9781482270136)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Frank D. Gunstone
Structured and Modified Lipids
Book
04/2001
1st Edition
CRC Press
€427.81
Shipment within 15-20 days
Person
Content
Why are structured lipids and new lipid sources required?; procedure used for lipid modification; methods of protection -especially against oxidative deterioration - of products of increasing quality and value; specialty vegetable oils containing gamma linolenic acid and stearidonic acid; palm oil; vegetable oils with fatty acid composition changed by plant breeding or by genetic modification; minor oils, specialty oils and super-refined oils; structured triacyglycerols; phospholipids; sources, functions and analysis of conjugated linoleic acid and its metabolites; improvement of the nutritional and physicochemical properties of milk fat; fish oils as a source of important PUFA; micro-organisms as a source of polyunsaturated fatty acids; cocoa butter and cocoa butter equivalents; spreads; infant formulas; achieving optimal fatty acid intakes through manufactured foods; reduced energy lipids; zero energy fat-like substances - olestra; uses of structured lipids in Japan.
