Multidimensional Characterization of Dietary Lipids - Brossura

Brossura

ISBN 10: 1071637606 ISBN 13: 9781071637609

Casa editrice: Humana, 2025

Riassunto

This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures.  Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems.

Authoritative and cutting-edge, Multidimensional Characterization of Dietary Lipids through comprehensive information provided by experienced food technicians, lipid technicians, engineers, and scientists.

Su questo libro

Dalla quarta di copertina

This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures.  Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems. 

Authoritative and cutting-edge, Multidimensional Characterization of Dietary Lipids through comprehensive information provided by experienced food technicians, lipid technicians, engineers, and scientists.

Dettagli dell'edizione

• Editore: Humana
• Data di pubblicazione: 2025
• Lingua: Inglese
• ISBN 10: 1071637606
• ISBN 13: 9781071637609
• Rilegatura: Copertina flessibile
• Numero di pagine: 396
• Redattore: Lopez Christelle, Genot Claude, Riaublanc Alain
• Contatto del produttore: Springer Nature Customer Service Center GmbH; ProductSafety@springernature.com; ; Europaplatz 3; Heidelberg; 69115; Germania