Food Emulsions 2nd Edition by Casimir C Akoh, David B Min ISBN 0824707494 9780824707491

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Product details:

ISBN 10: 0824707494

ISBN 13: 9780824707491 

Author: Casimir C. Akoh, David B. Min

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. With contributions of more than 40 internationally renowned experts, the book covers conjugated linoleic acids in health, and food applications of lipids. Topics include lipid oxidation in foods and tissues; the chemistry and mechanisms of lipid and antioxidant reactions; lipid biotechnology and genetic engineering; and more.

Table of contents:

1. Nomenclature and Classification of Lipids

2. Chemistry and Function of Phospholipids

3. Lipid-Based Emulsions and Emulsifiers

4. The Chemistry of Waxes and Sterols

5. Extraction and Analysis of Lipids

6. Methods for trans Fatty Acid Analysis

7. Chemistry of Frying Oils

8. Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils

9. Crystallization and Polymorphism of Fats

10. Chemical Interesterification of Food Lipids: Theory and Practice

11. Lipid Oxidation of Edible Oil

12. Lipid Oxidation of Muscle Foods

13. Fatty Acid Oxidation in Plant Tissues

14. Methods for Measuring Oxidative Rancidity in Fats and Oils

15. Antioxidants

16. Antioxidant Mechanisms

17. Fats and Oils in Human Health

18. Unsaturated Fatty Acids

19. Dietary Fats, Eicosanoids, and the Immune System

20. Dietary Fats and Coronary Heart Disease

21. Conjugated Linoleic Acids: Nutrition and Biology

22. Dietary Fats and Obesity

23. Lipid-Based Synthetic Fat Substitutes

24. Food Applications of Lipids

25. Lipid Biotechnology

26. Microbial Lipases

27. Enzymatic Interesterification

28. Structured Lipids

29. Biosynthesis of Fatty Acids and Storage Lipids in Oil-Bearing Seed and Fruit Tissues of Plants

30. Genetic Engineering of Crops That Produce Vegetable Oil

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Tags: Casimir C Akoh, David B Min, Food, Emulsions