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FOOD LIPIDS Chemistry, Nutrition, and Biotechnology

The first edition of Food Lipids was published in 1998 and the second edition in 2002 by Marcel Dekker, Inc. Taylor & Francis Group, LLC, acquired Marcel Dekker and the rights to publish the third edition. We firmly believe that this book has been of interest and will help those involved in lipid research and instruction. Many have bought the previous editions and we thank you for your support. The need to update the information in the second edition cannot be overstated, as more data and new technologies are constantly becoming available. We have received good comments and suggestions on how to improve the second edition | THIRD EDITION FOOD LIPIDS Chemistry Nutrition and Biotechnology Edited by Casimir c. Akoh David B. Min Food Science and Technology FOOD LIPIDS Chemistry Nutrition and Biotechnology Maintaining the high standards that made the previous editions such well-respected and widely used references. Food Lipids Chemistry Nutrition and Biotechnology Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science this edition provides four new chapters refiecting the latest advances In antioxidant research The most comprehensive and relevant treatment of food lipids available this book Highlights the role of dietary fats in foods human health and disease Examines the chemistry and properties of food Mpids Including nomenclature and classification extraction and analysis and chemistry and function Addresses processing techniques including recovery refining converting and stabilizing Expands coverage to honor the growing data on oxidation and antioxidants Explores tne myriad interactions of lipids In nutrition and health With information on heart disease obesity and cancer Provides contributions on biotechnology and biochemistry including a chapter on the genetic engineering of oil producing crops Revised and updated with new information and references throughout the text this third edition of a bestsemng industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science CRC Press Ujlw I. I W HQ X41 Wtrmakwra WWW li mUhnhy 000 JOO. n IMV 770 JUw-w. N.W V K NV 1Õ0ĨĨ 2 7w Uwv. MA Twk OXM 4ĨN IM ISBN 1-42004663-2 ii.i THIRD EDITION FOOD LIPIDS Chemistry Nutrition and Biotechnology Edited by Casimir C. Akoh David B. Min è CRC Press Xv J Taylor Francis Group Boca Raton London New .