6 Ergebnisse.

The active ingredients and components of functional foods and nutraceuticals often include lipids. This is the first book to address specifically the use of lipids in such products and it is essential reading for those who produce the lipids and those who seek to incorporate them into appropriate formulations.

Lipid Glossary 2 is a handy reference for a wide range of lipid scientists and technologists, as well as for those involved in the trading of these materials.The major part of the book is the glossary which contains brief and simple definitions, such as the names of fatty acids and lipids, the major oils and fats, terms associated with their analysis, refining, and modification, and the major journals and societies concerned with lipid chemist...

Phospholipid Technology and Applications is an essentail reference for technologists developing food and cosmetics products, scientists researching phospholipids in biological and food systems, technologists in fats and oils refining, and scientists developing drugs and drug delivery systems and carriers.

This book has pedigree. It has developed from experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules. The book is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the mature of lipids and of fatty ...

Edited by an eminent specialist, this collection shows how these challenges have been met in the past, how they are being met today, and how they may be met in the future.

This book has a pedigree. It has developed from earlier publications by the author and from his experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The earlier publications are: (i) An Introduction to the Chemistry of Fats and Fatty Acids, Chapman and Hall, 1958. (ii) An Introduction to the Chemistry and Biochemistry of Fatty Acids and their Glycerides, Chapman and Hall, 1967. (iii) Lipids in Foods:...