000 04316cam a2200421Mi 4500
001 on1085214120
003 OCoLC
005 20240726104806.0
008 190209s2019 xx o 000 0 eng d
040 _aEBLCP
_beng
_epn
_erda
_cEBLCP
_dYDX
_dOCLCQ
_dUKAHL
_dNT
020 _a9781773618050
_q((electronic)l(electronic)ctronic)
050 0 4 _aQP751
_b.F663 2019
049 _aMAIN
100 1 _aDiaz, Sara Diana Garduno.
_e1
245 1 0 _aFood Lipids :
_bChemistry, Nutrition and Biotechnology.
_c
260 _aAshland :
_bDelve Publishing,
_c(c)2019.
300 _a1 online resource (342 pages)
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _adata file
_2rda
504 _a2
505 0 0 _aCover; 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 0 0 _a4.2. 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 0 0 _a5.6. 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 0 0 _a5.22. 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 0 0 _a9.3. 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 _a11.9. Coconuts And Coconut Oil
530 _a2
_ub
650 0 _aLipids in human nutrition.
650 0 _aLipids
_xBiotechnology.
650 0 _aLipids
_xMetabolism.
655 1 _aElectronic Books.
856 4 0 _zClick to access digital title | log in using your CIU ID number and my.ciu.edu password.
_uhttpss://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=2014034&site=eds-live&custid=s3260518
942 _cOB
_D
_eEB
_hQP
_m2019
_QOL
_R
_x
_8NFIC
_2LOC
994 _a92
_bNT
999 _c78415
_d78415
902 _a1
_bCynthia Snell
_c1
_dCynthia Snell