Akoh, Casimir C. Editor Min, David B. Editor mixed material bibliography USA CRC Press 2008 en English

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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. The response reassured us that there was indeed a great need for a textbook suitable for teaching food lipids, nutritional aspects of lipids, and lipid chemistry courses to food science and nutrition majors. The aim of the first and second editions remains unchanged: to provide a modern, easy-to-read textbook for students and instructors. The book is also suitable for upper-level undergraduate, graduate, and postgraduate instruction. Scientists who have left the university and are engaged in research and development in the industry, government, or academics will find this book a useful reference. In this edition, we have expanded on lipid oxidation and antioxidants, as these continue to be topics of great interest to the modern consumer. The title of Part III has also been changed to reflect the recent interest on the importance of antioxidants and health. Again, we have made every effort to select contributors who are internationally recognized experts. We thank them for their exceptional attention to details and timely submissions of their chapters. Overall, the text has been updated with new and available information. We removed some chapters and added new ones. Chapter 2 includes a brief discussion of sphingolipids, and Chapter 31 includes one on diacylglycerols. The new additions are Chapters 13, 16, 17, and 25. Although it is not possible to cover all aspects of lipids, we feel we have added and covered most topics that are of interest to our readers. The book still is divided into five main parts: Chemistry and Properties; Processing; Oxidation and Antioxidants; Nutrition; and Biotechnology and Biochemistry. EBOOK FOOD NONE 9781420046632 e-BOOK UPT Perpustakaan Instiper Yogyakarta FOOD_LIPIDS_Chemistry%252C_Nutrition%252C_and_Biotechnology.jpg.jpg 309 2018-11-05 12:12:47 2018-11-05 13:46:37 machine generated