tailieunhanh - Sách: 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 è CRC Press Xv J Taylor Francis Group Boca Raton London New York CRC Press is an imprint of the Taylor Francis Group an informa business CRC Press Taylor Francis Group 6000 Broken Sound Parkway NW Suite 300 Boca Raton FL 33487-2742 2008 by Taylor Francis Group LLC CRC Press is an imprint of Taylor Francis Group an Informa business No claim to original . Government works Printed in the United States of America on acid-free paper 10 9 8 7 6 5 4 3 2 1 International Standard Book Number-13 978-1-4200-4663-2 Hardcover This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. No part of this book may be reprinted reproduced transmitted or utilized in any form by any electronic mechanical or other means now known or hereafter invented including photocopying microfilming and recording or in any information storage or retrieval system without written permission from the publishers. For permission to photocopy or use material electronically from this work please access http or contact the Copyright Clearance Center Inc. CCC 222 Rosewood Drive Danvers MA 01923 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC a separate system of payment has been arranged. Trademark Notice Product or corporate names may be trademarks or registered trademarks and are used only for identification and explanation without intent to infringe. Library of Congress .

• Y học thường thức
• Lipid Oxidation
• Muscle Foods
• Antioxidants
• Prooxidant Mechanisms
• Tocopherol Stability
• Minor Compounds
• Antioxidant Mechanisms
• Meal extracts
• Refined soybean oil
• Total oxidation value
• Meal extracts on retarding lipid oxidation
• Effects of ascorbic acid treatment
• Packaging method on lipid oxidation
• Frozen storage
• Ascorbic acid
• Vacuum packaging
• Lipid oxidation
• Dietary fructose
• Fatty acid oxidation
• Hepatic steatosis
• Fatty acid β oxidation
• Journal of Chemistry
• Onion skin
• Thiobarbituric acid
• Washed muscle system
• Waste management
• Chromatography A
• Multi dimensional chromatography
• Oxidized triacylglycerols
• Food spoilage
• BMC Chemistry
• Cold storage
• Sepia esculenta ink
• Tilapia fillets
• Sparus latus fillet
• Estimating lipid peroxidation
• Classification of Lipids
• Frying Oils
• Acid Analysis
• Lipid Biotechnology
• Microbial Lipases
• Electron Beam
• Ablation Phenomenon
• Salen Type Complexes
• Oxidation Chemistry
• Lipid Membrane
• Membrane Electrochemistry
• Electrochemical Processes
• Genetics
• aquaculture
• biotechnology
• genetic in aquaculture
• controlling lipid oxidation
• concentrated techniques
• Report medicine
• traditional medicine
• scientific reports
• oxidation
• Crystal structure
• bacteria
• chemical reaction
• tumor cells
• scientific research
• biochemistry
• biosynthesis
• cytoplasm
• acid activation
• Energy yield
• Oxidation of palmitate
• Odd chain
• fatty acids
• Palmitate synthesis
• medical knowledge
• medical research
• analysis of cytoplasmic
• Structural biochemistry
• Ensuring product safety
• Quality analysis
• Lmproving quality in the supply chain
• Ebook Safety and quality issues
• Rapid detection of seafood toxins
• Understanding lipid oxidation in fish
• Oxidative stress
• α lipoic acid
• Thinner inhalation
• Oxidant−antioxidant balance
• Alanine aminotransferase
• Rhododendron oldhamii
• Free fatty acid
• Fat accumulation
• High fat diet
• Non alcoholic fatty liver disease
• BMC Genomics
• Laying hen
• Late phase of production
• Intestinal functionality
• Lipid metabolism
• Energy generation
• Oxidation resistance