Chemical, Biological, and Functional Aspects of Food Lipids

Name: Chemical, Biological, and Functional Aspects of Food Lipids
Brand: CRC Press

CRC Press

Chemical, Biological, and Functional Aspects of Food LipidsAuthor(s): Zdzislaw Z. E. Sikorski, Anna Kolakowska\nFormat: Paperback\nPublisher: Taylor & Francis Ltd, United Kingdom\nImprint: CRC Press\nISBN-13: 9780367383442, 978-0367383442\nSynopsis\nBased on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzis?aw E. Sikorski and Anna Ko?akowska, this completely revised and updated edition presents eight entirely new chapters. \n\nOriginally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource:\n\nFamiliarizes readers with .