Polar Lipids : Biology, Chemistry, and Technology – Moghis U. Ahmad

Polar Lipids : Biology, Chemistry, and Technology

Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications and utilization of polar lipids, either in the area of food and nutrition, or health and disease. Each chapter covers chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, processing technologies, and future trends of a variety of polar lipids—including glycolipids, ether lipids, phenol lipids, serine phospholipids, omega-3 phospholipids, rice lecithin, palm lecithin, sunflower lecithin, sugar- and protein-based lipids, lysophospholipids,and more.

Author: Moghis U. Ahmad
ISBN: 9781630670443
Pages: 568 pages
Format: PDF
Size: 20.18 Mb

Download

More free books

  • Benders’ dictionary of nutrition and food technology, Eighth Edition – David A. BenderBenders’ dictionary of nutrition and food technology, Eighth Edition – David A. Bender The study of food and nutrition covers many disciplines including agriculture, biology, physics, chemistry, food technology, nutrition, and medicine. As research of the links between food and health continues to expand, it is more important than ever that specialists in such areas as food processing and nutrition be familiar with often unfamiliar terminology that differing […]
  • Milk Proteins : From Expression to Food – Harjinder SinghMilk Proteins : From Expression to Food – Harjinder Singh Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain - from the source to the nutritional aspects affecting the consumer. […]
  • Food Proteins and Peptides : Chemistry, Functionality, Interactions, and Commercialization – Kenji SatoFood Proteins and Peptides : Chemistry, Functionality, Interactions, and Commercialization – Kenji Sato A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the functionality of these food components. Following chapters on the structure and […]
  • Food Chemistry – H.D. BelitzFood Chemistry – H.D. Belitz The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1.100 food components. This well-known and world-wide accepted advanced text and reference […]
  • Natural Food Colorants : Science and Technology – Jack FrancisNatural Food Colorants : Science and Technology – Jack Francis This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants approved for use in food products in the USA, Europe and Asia. It presents studies that investigate whether natural colorants reduce risk of heart disease, specific types of cancer, and other conditions. Author: Jack Francis ISBN: […]
  • Phytochemicals : Nutrient-Gene Interactions – Mark S. MeskinPhytochemicals : Nutrient-Gene Interactions – Mark S. Meskin Understanding phytochemical-gene interactions provides the basis for individualized therapies to promote health as well as prevent and treat disease. The authors of Phytochemicals: Nutrient-Gene Interactions examine the interactions between phytochemicals and the human genome and discuss the impact these interactions have on health, aging, and chronic conditions such as inflammation, […]
  • Omega-3 Oils : Applications in Functional Foods – Ernesto M. HernandezOmega-3 Oils : Applications in Functional Foods – Ernesto M. Hernandez This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects. The authors review the latest clinical evidence on the impact of consumption of omega-3 polyunsaturated fatty acids on prevalent human diseases such […]
  • Antioxidants in Food and Biology : Facts and Fiction – Edwin N. FrankelAntioxidants in Food and Biology : Facts and Fiction – Edwin N. Frankel The field of antioxidants has expanded over the last six decades into a wide variety of multi-disciplinary areas that impact foods and health. Antioxidants in food and biology: Facts and fiction is a handbook designed to help all those who need to prevent or control oxidation, especially in food products, or to understand the properties of antioxidants in food, nutrition, health and […]
spacer

Leave a reply