Structured and Modified Lipids

Couverture
CRC Press, 27 avr. 2001 - 600 pages
This text addresses critical topics in the expanding market and production for lipids. It combines novel and traditional methods from technological and biological perspectives to achieve the most effective pathways for production of modified lipids. The book is organized into three sections exploring development, new production methods and successful products and uses.
 

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Table des matières

Why Are Structured Lipids and New Lipid Sources Required?
1
Procedures Used for Lipid Modification
11
Methods of Protection of Products of Increasing Quality and Value
37
Specialty Vegetable Oils Containing yLinolenic Acid and Stearidonic Acid
75
Palm Oil
119
Vegetable Oils with Fatty Acid Composition Changed by Plant Breeding or by Genetic Modification
155
Minor Oils Specialty Oils and Superrefined Oils
185
Structured Triacylglycerols
209
Fish Oils as Sources of Important Polyunsaturated Fatty Acids
313
Microorganisms as Sources of Polyunsaturated Fatty Acids
351
Cocoa Butter and Cocoa Butter Equivalents
401
Spreads
423
Infant Formulas
455
Achieving Optimal Fatty Acid Intake Through Manufactured Foods
465
ReducedEnergy Lipids
485
Zero Energy FatLike Substances Olestra
511

Phospholipids
241
Sources Functions and Analysis of Conjugated Linoleic Acid and its Metabolites
251
Improvement of the Nutritional and Physicochemical Properties of Milk Fat
285

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