EBOOK GIZI

Food lipids - Chemistry, Nutrition, and biotechnology

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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.
We are grateful to the readers and users of the previous editions and can only hope that we have
improved and updated the latest edition to your satisfaction. We welcome comments on the third
edition to help us continue to provide our readers with factual information on the science of lipids.
Based on the comments of readers and reviewers of the past editions, we have improved the third
edition—we hope, without creating new errors, which are sometimes unavoidable for a book this
size and complexity. We apologize for any errors in advance and urge you to contact us if you find
mistakes or have suggestions to improve the readability and comprehension of this text.
Special thanks to our readers and students, and to the editorial staff of Taylor & Francis Group,
LLC, for their helpful suggestions toward improving the quality of this edition.

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Ketersediaan

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

New York : CRC Press LLC., 2008

Deskripsi Fisik

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Bahasa

English

ISBN/ISSN

978-1-4200-4663-2

Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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