MARC details
| 000 -LEADER |
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| fixed length control field |
04316cam a2200421Mi 4500 |
| 001 - CONTROL NUMBER |
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| control field |
on1085214120 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OCoLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240726104806.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
190209s2019 xx o 000 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
EBLCP |
| Language of cataloging |
eng |
| Description conventions |
pn |
| -- |
rda |
| Transcribing agency |
EBLCP |
| Modifying agency |
YDX |
| -- |
OCLCQ |
| -- |
UKAHL |
| -- |
NT |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781773618050 |
| Qualifying information |
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| 050 04 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
QP751 |
| Item number |
.F663 2019 |
| 049 ## - LOCAL HOLDINGS (OCLC) |
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| Holding library |
MAIN |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Diaz, Sara Diana Garduno. |
| Relator term |
Author |
| 245 10 - TITLE STATEMENT |
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| Title |
Food Lipids : |
| Remainder of title |
Chemistry, Nutrition and Biotechnology. |
| Statement of responsibility, etc. |
|
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Ashland : |
| Name of publisher, distributor, etc. |
Delve Publishing, |
| Date of publication, distribution, etc. |
(c)2019. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource (342 pages) |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| File type |
data file |
| Source |
rda |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographies and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
Cover; Half Title Page; Title Page; Copyright Page; About the Author; Table of Contents; List of Figures; List of Tables; Preface; Summary; Introduction; Part I: Chemistry; Chapter 1 Structure of lipids; Chapter 2 Food Lipids in Comparison to Other Lipids; 2.1. Fatty Acids; 2.2. Acylglycerols; 2.3. Esters; 2.4. Isoprenoids; 2.5. Carotenoids; 2.6. Lipoproteins; 2.7. Sterols; 2.8. Vitamin A; 2.9. Vitamin D; 2.10 Vitamin E; 2.11. Vitamin K; Chapter 3 Classification of Lipids; Chapter 4 Lipid Biosynthesis; 4.1. Biosynthesis of Fatty Acids and Eicosanoids |
| 505 00 - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
4.2. Malonyl-CoA is Formed From Acetyl-CoA and Bicarbonate4.3. The Biosynthesis of Fatty Acids Proceeds by a Distinctive Pathway; 4.4. The Fatty Acid Synthase Complex Has Seven Different Active Sites; 4.5 Fatty Acid Synthase Receives The Acetyl and Malonyl Groups Before the Condensation; 4.6. Condensation; 4.7. Reduction of the Carbonyl Group; 4.8. Dehydration; 4.9. Reduction of the Double Bond; Chapter 5 Chemical Reactions of Food Lipids; 5.1. Oxidation; 5.2. Chemical Reactions of Oil During Deep-Fat Frying; 5.3. Hydrolysis of Oil; 5.4. Oxidation of Oil; 5.5. Polymerization of Oil |
| 505 00 - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
5.6. Flavor Quality of Frying Oil and Fried Foods During Deep-Fat Frying5.7. Factors Affecting the Quality of Oil During Deep-Fat Frying; 5.8. Replenishment of Fresh Oil; 5.9. Frying Time and Temperature; 5.10. Quality of Frying Oil; 5.11. Compositions of Foods; 5.12. Types of Fryer; 5.13. Antioxidants; 5.14. Lipid Oxidation Mechanisms; 5.15. Oxidation of Sterols and Fat-Soluble Vitamins; 5.16. Health And Nutritional Implications of Lipid Oxidation; 5.17. Interaction of Lipid Oxidation Products With Food; 5.18. Prooxidants; 5.19. Antioxidants; 5.20. Hydrogenation; 5.21. Saponification |
| 505 00 - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
5.22. Remodeling Reactions With Membrane Phospholipids5.23. Enzymatic Synthesis of Structured Triacylglycerols (sTAG); 5.24. Oil Processing; 5.25. Frying Fat Deterioration; Chapter 6 Naturally Occurring Vs. Synthetic Food Lipids; 6.1. Structured Lipids For Food and Nutraceutical Applications; 6.2. Fat Substitutes; Part II: Nutrition; Chapter 7 Macronutrients; Chapter 8 Types of Food Lipids; 8.1. Saturated Fatty Acids; 8.2. Mono Unsaturated Fatty Acids; 8.3. Poly Unsaturated Fatty Acids; 8.4. Trans Fats; Chapter 9 Dietary Recommendations For Fats; 9.1. Total Fat; 9.2. Saturated Fatty Acids |
| 505 00 - FORMATTED CONTENTS NOTE |
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| Formatted contents note |
9.3. Trans Fatty Acids9.4. Monounsaturated Fatty Acids; 9.5. Polyunsaturated Fatty Acids; 9.6. Cholesterol; Chapter 10 High-Fat Diets; 10.1. Storage "Efficiency"; 10.2. Is Less Food Consumed When Eating A High-Fat Diet?; 10.3. So What Do They Mean By High-Fat Diet?; 10.4. Brain Benefits; 10.5. Hormones; 10.6. Fat Soluble Vitamins; 10.7. The Type of Fat Matters; 10.8. Is It Healthy, Is It Safe?; Chapter 11 Sources of Food Lipids; 11.1. Avocados; 11.2. Cheese; 11.3. Dark Chocolate; 11.4. Whole Eggs; 11.5. Fatty Fish; 11.6. Nuts; 11.7. Chia Seeds; 11.8. Extra Virgin Olive Oil |
| 500 ## - GENERAL NOTE |
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| General note |
11.9. Coconuts And Coconut Oil |
| 530 ## - COPYRIGHT INFORMATION: |
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| COPYRIGHT INFORMATION |
COPYRIGHT NOT covered - Click this link to request copyright permission: |
| Uniform Resource Identifier |
<a href="b">b</a> |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Lipids in human nutrition. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Lipids |
| General subdivision |
Biotechnology. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Lipids |
| General subdivision |
Metabolism. |
| 655 #1 - INDEX TERM--GENRE/FORM |
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| Genre/form data or focus term |
Electronic Books. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| -- |
Click to access digital title | log in using your CIU ID number and my.ciu.edu password. |
| Uniform Resource Identifier |
<a href="httpss://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2014034&site=eds-live&custid=s3260518">httpss://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2014034&site=eds-live&custid=s3260518</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Koha item type |
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD) |
| DONATED BY: |
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| VENDOR |
EBSCO |
| Classification part |
QP |
| PUBLICATION YEAR |
2019 |
| LOCATION |
ONLINE |
| REQUESTED BY: |
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NFIC |
| Source of classification or shelving scheme |
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| 994 ## - |
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92 |
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NT |
| 902 ## - LOCAL DATA ELEMENT B, LDB (RLIN) |
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| a |
1 |
| b |
Cynthia Snell |
| c |
1 |
| d |
Cynthia Snell |