Free Download Food Lipids Chemistry, Nutrition, and Biotechnology Second Edition, Revised and Expanded by Casimir C. Akoh and David B. Min

Food Lipids Chemistry Nutrition and Biotechnology Second Edition Revised and Expanded 

Authors of Food Lipids Chemistry Nutrition and Biotechnology Second Edition Revised and Expanded:

Casimir C. Akoh

The Univeristy of Georgia

David B. Min

The Ohio State University

Table of Contents in Food Lipids Chemistry Nutrition and Biotechnology Second Edition Revised and Expanded 

Preface to the Second Edition
Preface to the First Edition
Contributors
Part I. Chemistry and Properties
Nomenclature and Classification of Lipids
Sean Francis O’Keefe
Chemistry and Function of Phospholipids
Marilyn C. Erickson
Lipid-Based Emulsions and Emulsifiers
Julian McClements
The Chemistry of Waxes and Sterols
Edward J. Parish, Terrence L. Boos, and Shengrong Li
Extraction and Analysis of Lipids
Fereidoon Shahidi and P. K. J. P. D. Wanasundara
Methods for trans Fatty Acid Analysis
Richard E. McDonald and Magdi M. Mossoba
Chemistry of Frying Oils
Kathleen Warner
Part II. Processing
Recovery, Refining, Converting, and Stabilizing Edible
Fats and Oils
Lawrence A. Johnson
Crystallization and Polymorphism of Fats
Patrick J. Lawler and Paul S. Dimick
Chemical Interesterification of Food Lipids: Theory and Practice
De´rick Rousseau and Alejandro G. Marangoni
Food Lipids Chemistry Nutrition and Biotechnology Second Edition Revised and Expanded by Casimir C.
Akoh and David B. Min
Part III. Oxidation
Lipid Oxidation of Edible Oil
David B. Min and Jeffrey M. Boff
Lipid Oxidation of Muscle Foods
Marilyn C. Erickson
Fatty Acid Oxidation in Plant Tissues
Hong Zhuang, M. Margaret Barth, and David Hildebrand
Methods for Measuring Oxidative Rancidity in Fats and Oils
Fereidoon Shahidi and Udaya N. Wanasundara
Antioxidants
David W. Reische, Dorris A. Lillard, and Ronald R. Eitenmiller
Antioxidant Mechanisms
Eric A. Decker
Food Lipids Chemistry Nutrition and Biotechnology Second Edition Revised and Expanded by Casimir C.
Akoh and David B. Min
Part IV. Nutrition
Fats and Oils in Human Health
David Kritchevsky
Unsaturated Fatty Acids
Steven M. Watkins and J. Bruce German
Dietary Fats, Eicosanoids, and the Immune System
David M. Klurfeld
Dietary Fats and Coronary Heart Disease
Ronald P. Mensink, Jogchum Plat, and Elisabeth H. M. Temme
Conjugated Linoleic Acids: Nutrition and Biology
Bruce A. Watkins and Yong Li
Dietary Fats and Obesity
Dorothy B. Hausman, Dana R. Higbee, and
Barbara Mullen Grossman
Lipid-Based Synthetic Fat Substitutes
Casimir C. Akoh
Food Applications of Lipids
Frank D. Gunstone
Food Lipids Chemistry Nutrition and Biotechnology Second Edition Revised and Expanded by Casimir C.
Akoh and David B. Min
Part V. Biotechnology and Biochemistry
Lipid Biotechnology
Kumar D. Mukherjee
Microbial Lipases
John D. Weete
Enzymatic Interesterification
Wendy M. Willis and Alejandro G. Marangoni
Structured Lipids
Casimir C. Akoh
Biosynthesis of Fatty Acids and Storage Lipids in
Oil-Bearing Seed and Fruit Tissues of Plants
Kirk L. Parkin
Genetic Engineering of Crops That Produce Vegetable Oil
Vic C. Knauf and Anthony J. Del Vecchio

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