Food Lipids : Chemistry, Flavor and Texture (Record no. 6856)

000 -LEADER
fixed length control field 01898nam a2200217 a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 151228s2006 xxu eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 0841238960 (hardcover)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
ISBN 9780841238961 (hardcover)
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664 Shahidi 20483 1st 2006 Food.Science
100 ## - MAIN ENTRY--AUTHOR NAME
Personal name Shahidi, Fereidoon.
245 10 - TITLE STATEMENT
Title Food Lipids : Chemistry, Flavor and Texture
250 ## - EDITION STATEMENT
Edition statement 1st ed.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication USA:
Name of publisher American Chemical Society;
Year of publication 2006.
300 ## - PHYSICAL DESCRIPTION
Number of Pages 250 p. ;
520 ## - SUMMARY, ETC.
Summary, etc Chemistry, Flavor, and Texture of Lipid-Containing Foods discusses the chemistry and functionality of fat in food sensory perception, and the underlying physicochemical and physiological properties and processes. Fats and oils profoundly affect our sensory perception and appreciation of foods. Fats and oils serve as a source of many flavor compounds, most of which result from oxidation of unsaturated fatty acids. The nose perceives these flavor molecules by chemoreception, and the texture of foods are related to their physicochemical characteristics and structure and thus are perceived by mechanoreception. However, the structural and physicochemical characteristics of fats and oils also strongly influence flavor release. Furthermore, recent studies suggest perception of fats and oils may also be mediated by chemoreception in the oral cavity. While fats and oils have beneficial ingredients because of their energy density, we should minimize their intake because obesity is a serious health risk. Additionally, some types of fat have been found to contribute to arteriosclerosis. Therefore, the food industry is particularly interested in developing foods that have the sensory and hedonic functionality with less fat.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Oils and fats--Flavor and odor
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food Lipids
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical Term Food Science and Human Nutrition
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Weenan, Hugo.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Books
Holdings
Collection code Permanent Location Current Location Shelving location Date acquired Source of acquisition Full call number Accession Number Koha item type
Veterinary Science UVAS Library UVAS Library Food Sci. & Human Nutrition 2015-12-29 Purchased 664 Shahidi 20483 1st 2006 Food.Science 20483 Books
Veterinary Science UVAS Library UVAS Library Food Sci. & Human Nutrition 2016-01-12 Purchased 664 Shahidi 20484 1st 2006 Food.Science 20484 Books


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