Structural Modified Food Fats
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Structural Modified Food Fats
Author | : Armond B. Christophe |
Publisher | : The American Oil Chemists Society |
Total Pages | : 268 |
Release | : 1998-08-30 |
Genre | : Medical |
ISBN | : 9780935315936 |
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Focuses on fats which have recently been synthesized and which are currently used in diseased states or have potential for clinical nutrition such as partial glycerides, structural lipids, salatrims, and triglycerides with specified fatty acid combinations or enriched in specific fatty foods. Chapters address technological aspects of fat modification, the synthesis of foods with specific nutritional properties, aspects of the metabolism of structural modified lipids, and the effect of fat structure on lipemia and lipoproteinemia. Annotation copyrighted by Book News, Inc., Portland, OR
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