脂質ハンドブック(第3版)<br>The Lipid Handbook with CD-ROM (3RD)

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脂質ハンドブック(第3版)
The Lipid Handbook with CD-ROM (3RD)

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  • 製本 Hardcover:ハードカバー版/ページ数 1472 p.
  • 言語 ENG
  • 商品コード 9780849396885
  • DDC分類 572.57

基本説明

Places a stronger emphasias on the nutritional, medical, and agricultural aspects of lipids to reflect the increased interest and research. CD-ROM contains not only the full text and the dictionary sections but the indexes as well.

Full Description

Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. All chapters have been rewritten, many by new authors, to match the updated thinking and practice of modern lipid science and bring a fresh perspective to twenty years of tradition.

Retaining the general structure of the previous editions, The Lipid Handbook with CD-ROM, Third Edition collates a wide range of information into a single volume. New contributions highlight the latest technologies utilized in today's lipid science such as chromatographic analysis and nuclear magnetic resonance spectroscopy. An entirely new chapter is devoted to non-food uses such as lipids as surfactants, cosmetics, and biofuels. Expanded sections illustrate a growing emphasis on lipid metabolism and the nutritional, medical, and agricultural aspects including human dietary requirements and disorders of lipid metabolism. The dictionary section is vastly expanded to cover chemical structure, physical properties, and references to thousands of lipid and lipid related molecules. The handbook now includes a CD-ROM that allows instant access to tabulated and referenced information and can be searched either as the full text or by structure or substructure.

Drawing from the best minds in the field, The Lipid Handbook with CD-ROM, Third Edition presents the latest technological developments and the current and future directions and applications of lipid science to the next generation of researchers.

Contents

Fatty Acid and Lipid Structures. Composition of Natural Lipids. Extraction, Refining, and Processing. Chemical and Biochemical Synthesis. Analysis. Physical Properties. Chemical Properties. Non-food Uses. Lipid Metabolism. Nutrition, Medical, and Agricultural Aspects.