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Fat Chance - The Chemistry of Lipids

Fat Chance-The Chemistry of Lipids is one of the Science in Our World Teacher Resource Modules. This set is aimed at enabling teachers to;

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Functional Dietary Lipids

role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty;

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Advanced Dairy Chemistry, Volume 2

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and;

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Advanced Dairy Chemistry, Volume 2

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and;

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Dairy Fat Products and Functionality

membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the;

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Dairy Fat Products and Functionality

membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the;

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Nutraceutical and Specialty Lipids and Their Co-Products

foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance;

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Nutraceutical and Specialty Lipids and Their Co-Products

foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance;

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Fat Absorption

absorption of different dietary fats and other lipids, with minimal discussion of the physical chemistry of the process, which has been covered;

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Fat Absorption

absorption of different dietary fats and other lipids, with minimal discussion of the physical chemistry of the process, which has been covered;

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Lipids

: the lipid composition of erythrocytes in cardiovascular and hepatobiliary disease; the correlation of dietary fat, fat composition and fatty;

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Crystallization of Lipids

pharmaceutical industry. The authors highlight trans-fat alternative and saturated-fat reduction technology to lipid crystallization. These two issues;

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Milk Fat

Milk is a natural, colloidal system in which fat is found in the interior of small, spherical droplets, formerly known as fat globules. The;

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Polar Lipids

in food and health applicationsIncludes details on the chemistry and chemical synthesis, biosynthesis and biological effects, functional;

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Chemical, Biological, and Functional Aspects of Food Lipids

oxidation and antioxidants-crucial for the sensory and nutritive aspects of food quality Discusses modified lipids and fat mimetics, as well;

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Chemical, Biological, and Functional Aspects of Food Lipids

oxidation and antioxidants-crucial for the sensory and nutritive aspects of food quality Discusses modified lipids and fat mimetics, as well;

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LIFE - AS A MATTER OF FAT

The present book gives a multi-disciplinary perspective on the physics of life and the particular role played by lipids (fats) and the;

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Food Lipids

highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food;

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Lipids and Essential Oils as Antimicrobial Agents

Lipids and essential oils have strong antimicrobial properties they kill or inhibit the growth of microbes such as bacteria, fungi, or;

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Lipids: Nutrition and Health

detailed account of the nutritional aspects of all types of lipids-fatty acids, triacylglycerols, phospholipids, sphingolipids, sterols, and fat;

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Lipids

Lipids are a broad group of naturally occurring molecules which includes fats, waxes, sterols, fat-soluble vitamins (such as vitamins A;

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Chemistry of Biomolecules, Second Edition

edition offers extensive coverage of important biomolecules from an organic chemistry point of view. The author discusses carbohydrates, amino;

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Chemistry of Biomolecules, Second Edition

edition offers extensive coverage of important biomolecules from an organic chemistry point of view. The author discusses carbohydrates, amino;

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Triglycerides & Cholesterol Research

Triglycerides are the chemical form in which most fat exists in food as well as in the body. They are also present in blood plasma and;

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Fight FATflammation

because we eat foods that cause the body's natural fat cells to become inflamed. Sadly, the staples of the Standard American Diet-from pasta and;

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Bioaccessibility and Digestibility of Lipids from Food

are required to solubilise fat soluble compounds, and they serve as precursors of hormones. In addition, the overall structure of the food;

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The Power of Carbohydrates, Proteins, and Lipids

in food. You will discover the properties of healthy fats and oils, and the importance of cholesterol. In essence, this book shows you how to;

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