Chemical and functional properties of food lipids
165,87 €(IVA inc.)
Chemical and Functional Properties of Food Lipids, a volume in the Chemical and Functional Properties of Food Components Series, discusses the composition and properties of food lipids as well as the impact of storage and processing on all aspects of quality of lipid-containing food products. The authors examine the nature, properties, reactivity, and health-related concerns and benefits of food lipids. The effect of processing conditions on lipids and the importance of lipid in our diet is included as well. This is a valuable reference for food chemists, graduate students in food chemistry and nutrition, and nutrition researchers in industry, academia and government.
- ISBN: 978-1-4398-0237-3
- Editorial: CRC Press
- Encuadernacion: Cartoné
- Páginas: 520
- Fecha Publicación: 15/04/2010
- Nº Volúmenes: 1
- Idioma: Inglés