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Lipids and Edible Oils

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of l;...

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Food Lipids

Maintaining the high standards that made the previous editions such well-respected and widely used r;...

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Chemical, Biological, and Functional Aspects of Food Lipids

Based on years of academic and industrial research by an international panel of experts, Chemical, B;...

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Chemical, Biological, and Functional Aspects of Food Lipids

Based on years of academic and industrial research by an international panel of experts, Chemical, B;...

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Bioaccessibility and Digestibility of Lipids from Food

The structure of a food influences the way it is transformed during processing and digestion. This i;...

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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 mi;...

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Polar Lipids

Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage o;...

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Lipid Technologies and Applications

"Provides a comprehensive review of the major technologies and applications of lipids in food and no;...

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Chemistry and Biochemistry of Food

This book provides an excellent platform for understanding the chemical processes involved in food t;...

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Nutraceutical and Specialty Lipids and Their Co-Products

While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence ind;...

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Nutraceutical and Specialty Lipids and Their Co-Products

While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence ind;...

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Lipids

A biomolecule that is soluble in nonpolar solvents is called lipid. They are sometimes defined as am;...

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Lipids in Nanotechnology

Nanotechnology is a rapidly expanding field which includes fundamental nanoscale phenomena and proce;...

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Functional Dietary Lipids

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses;...

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Methods in Food Analysis

This book reviews methods of analysis and detection in the area of food science and technology. Each;...

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Lipid Oxidation

Lipid oxidation in food systems is one of the most important factors which affect food quality, nutr;...

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The Power of Carbohydrates, Proteins, and Lipids

A nutritional guide, based on recent scientific research, that will help you to wisely choose an opt;...

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Ingredient Interactions

Understanding interactions among food ingredients is critical to optimizing their performance and ac;...

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Lipids are essential for the development of Brazil nut allergy

The prevalence of food allergy is rapidly increasing, affecting 4% of the population. Allergic react;...

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Lipid Biochemistry

Since the publication of the first edition of this successful and popular book in 1970, the subject ;...

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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;...

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Crystallization of Lipids

An authoritative reference that contains the most up-to-date information knowledge, approaches, and ;...

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Processing And Nutrition Of Fats And Oils

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils product;...

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Foods

Foods: Experimental Perspectives, Seventh Edition will help students pursuing food-related careers b;...

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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stabilit;...

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Marine Polysaccharides

Increased public awareness of the importance of healthy living presents new challenges for the comme;...

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Marine Polysaccharides

Increased public awareness of the importance of healthy living presents new challenges for the comme;...

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