000			02236nam a2200361 a 4500
005			20250918145511.0
008			111031s2011 flua b 001 0 eng
020			_a9781439802373 (hbk.) _cRM599.31
039		9	_a201111220833 _bzabidah _y10-31-2011 _zfarid
040			_aUKM
090			_aTP453.L56C494 2011
090			_aTP453.L56 _bC494 2011
245	0	0	_aChemical, biological, and functional aspects of food lipids / _ceditors, Zdzis Z. E. Sikorski and Anna Kowska.
250			_a2nd ed.
260			_aBoca Raton, Fl. : _bCRC Press, _c2011.
300			_axiv, 497 p. : _bill. ; 24 _ccm.
490	1		_aChemical & functional properties of food components series
504			_aIncludes bibliographical references and index.
520			_a'Chemical, Biological, and Functional Aspects of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition'-- _cProvided by publisher.
650		0	_aLipids.
650		0	_aFood _xFat content.
650		0	_aFood industry and trade.
700	1		_aSikorski, Zdzis E.
700	1		_aKowska, Anna, _d1938-
830		0	_aChemical and functional properties of food components series.
907			_a.b15186003 _b2021-05-28 _c2019-11-12
942			_c01 _n0 _kTP453.L56C494 2011
914			_avtls003481879
990			_aza
991			_aFakulti Sains & Teknologi (FST)
998			_at _b2011-05-10 _cm _da _feng _gflu _y0 _z.b15186003
999			_c502817 _d502817