Encapsulation technologies for lipids

Neşe Şahin-Yeşilçubuk; Casimir C. Akoh

doi:10.1201/9781315151854

Encapsulation technologies for lipids

Neşe Şahin-Yeşilçubuk
, Casimir C. Akoh

Gıda Mühendisliği Bölümü

University of Georgia

Araştırma sonucu: Kitap/Rapor/Konferans Bildirisinde Bölüm › Bölüm › bilirkişi

3 Atıf (Scopus)

Özet

Dietary lipids can be obtained from plant, animal, or microbial sources. They include many broad classes of neutral and partially polar compounds with differing physiological functions. The major components of dietary fats are triacylglycerols (TAGs). Other components with nutritional signicance include phospholipids, sterols, fat-soluble vitamins, antioxidants, and other fat-soluble components.

Orijinal dil	İngilizce
Ana bilgisayar yayını başlığı	Food Lipids
Ana bilgisayar yayını alt yazısı	Chemistry, Nutrition, and Biotechnology, Fourth Edition
Yayınlayan	CRC Press
Sayfalar	453-476
Sayfa sayısı	24
ISBN (Elektronik)	9781498744874
ISBN (Basılı)	9781498744850
DOI'lar	https://doi.org/10.1201/9781315151854
Yayın durumu	Yayınlandı - 1 Oca 2017

Bibliyografik not

Publisher Copyright:
© 2017 by Taylor and Francis Group, LLC.

Belgeye Erişim

10.1201/9781315151854

Diğer Dosyalar ve Linkler

Link to publication in Scopus

Alıntı Yap

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title = "Encapsulation technologies for lipids",

abstract = "Dietary lipids can be obtained from plant, animal, or microbial sources. They include many broad classes of neutral and partially polar compounds with differing physiological functions. The major components of dietary fats are triacylglycerols (TAGs). Other components with nutritional signicance include phospholipids, sterols, fat-soluble vitamins, antioxidants, and other fat-soluble components.",

author = "Ne{\c s}e {\c S}ahin-Ye{\c s}il{\c c}ubuk and Akoh, \{Casimir C.\}",

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year = "2017",

month = jan,

day = "1",

doi = "10.1201/9781315151854",

language = "English",

isbn = "9781498744850",

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AU - Şahin-Yeşilçubuk, Neşe

AU - Akoh, Casimir C.

PY - 2017/1/1

Y1 - 2017/1/1

N2 - Dietary lipids can be obtained from plant, animal, or microbial sources. They include many broad classes of neutral and partially polar compounds with differing physiological functions. The major components of dietary fats are triacylglycerols (TAGs). Other components with nutritional signicance include phospholipids, sterols, fat-soluble vitamins, antioxidants, and other fat-soluble components.

AB - Dietary lipids can be obtained from plant, animal, or microbial sources. They include many broad classes of neutral and partially polar compounds with differing physiological functions. The major components of dietary fats are triacylglycerols (TAGs). Other components with nutritional signicance include phospholipids, sterols, fat-soluble vitamins, antioxidants, and other fat-soluble components.

UR - https://www.scopus.com/pages/publications/85054639157

U2 - 10.1201/9781315151854

DO - 10.1201/9781315151854

M3 - Chapter

AN - SCOPUS:85054639157

SN - 9781498744850

SP - 453

EP - 476

BT - Food Lipids

PB - CRC Press

ER -

Encapsulation technologies for lipids

Özet

Bibliyografik not

Belgeye Erişim

Diğer Dosyalar ve Linkler

Parmak izi

Alıntı Yap