Functional Dietary Lipids

Functional Dietary Lipids
Author: Thomas Sanders
Publsiher: Woodhead Publishing
Total Pages: 332
Release: 2015-11-18
ISBN 10: 1782422579
ISBN 13: 9781782422570
Language: EN, FR, DE, ES & NL

Functional Dietary Lipids Book Review:

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. Comprehensively examines the functionality and nutritional benefits of dietary fat in food Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more Considers manufacturing issues of dietary fat in foods Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims

Chemical Biological and Functional Aspects of Food Lipids Second Edition

Chemical  Biological  and Functional Aspects of Food Lipids  Second Edition
Author: Zdzislaw Z. E. Sikorski,Anna Kolakowska
Publsiher: CRC Press
Total Pages: 512
Release: 2010-11-04
ISBN 10: 9781439802380
ISBN 13: 1439802386
Language: EN, FR, DE, ES & NL

Chemical Biological and Functional Aspects of Food Lipids Second Edition Book Review:

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzisław E. Sikorski and Anna Kołakowska, this completely revised and updated edition presents eight entirely new chapters. Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource: Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids Examines the contents of lipids in plants, fish, milk, meat, and eggs Describes advances in methods of physical, chemical, and biochemical analyses Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods Provides a biochemist’s view of lipid oxidation and antioxidants—crucial for the sensory and nutritive aspects of food quality Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.

Chemical and Functional Properties of Food Lipids

Chemical and Functional Properties of Food Lipids
Author: Zdzislaw Z. E. Sikorski,Anna Kolakowska
Publsiher: CRC Press
Total Pages: 400
Release: 2010-12-12
ISBN 10: 9781420031997
ISBN 13: 1420031996
Language: EN, FR, DE, ES & NL

Chemical and Functional Properties of Food Lipids Book Review:

Chemical and Functional Properties of Food Lipids provides a concise, straightforward treatment of the present state of knowledge of the nomenclature, content, composition, occurrence, distribution, chemical and biological reactivity, functional properties, and biological role of lipids in food systems. Written by a team of international researchers and based on the available world literature, this book examines the nature, technological properties, reactivity, and health-related concerns and benefits of food lipids. It covers the effects of storage and processing conditions on all aspects of quality of lipid-containing foods and reviews the current state of techniques for lipid analysis. The volume also discusses the importance of lipids in the human diet and includes a comparison of dietary recommendations for lipid intake. This is a valuable reference for researchers and graduate students in food chemistry and nutrition.

Handbook of Functional Lipids

Handbook of Functional Lipids
Author: Casimir C. Akoh
Publsiher: CRC Press
Total Pages: 544
Release: 2005-07-18
ISBN 10: 9781420039184
ISBN 13: 1420039180
Language: EN, FR, DE, ES & NL

Handbook of Functional Lipids Book Review:

Consumer demand is creating rapid growth in the functional foods market - a market soon to reach $20 billion worldwide. As a result, the food industry has stepped up the development of functional lipids. These lipids impart health benefits when consumed and also impact food product functionalities. While many books have touched on the correlation between dietary lipids and health, there has not been a single-source guide specifically devoted to functional lipids - until now. The Handbook of Functional Lipids is a comprehensive reference that illustrates the science and applications of lipids in foods. The editor has divided the text into four parts for easy reference regarding topics that: explore the isolation, production, and concentration of functional lipids; explain how lipids provide food functionality; determine how lipids are engaged in health and nutritional functionality; and examine the role of biotechnology in functional lipids and discern their market potential. These sections synthesize the collaborative efforts of international experts at the forefront of lipid science and technology. They provide in-depth treatment for each subject in a straightforward and easy to read manner, making the Handbook of Functional Lipids a must-have resource for those interested in this rapidly growing field.

Lipids for Functional Foods and Nutraceuticals

Lipids for Functional Foods and Nutraceuticals
Author: F. D. Gunstone
Publsiher: Oily Press
Total Pages: 322
Release: 2003-01-15
ISBN 10:
ISBN 13: CORNELL:31924089434157
Language: EN, FR, DE, ES & NL

Lipids for Functional Foods and Nutraceuticals Book Review:

Foods can be considered "functional" if they contain bioactive molecules that reduce the risk of disease or act positively to promote good health. The active ingredients in these functional foods and neutraceuticals often include lipids, which are essentiial components in the diet. Frank Gunstone and his team of international contributors have produced an essential gude for those people who produce lipids and those who seek to incorporate them into appropriate food products. The first chapter in the book goes over the development of functional foods. Subsequent chapters explore carotenoids, tocopherols, phytosterols, omega-3 oils, diacylglycerols, structured lipids, sesame oil, rice bran oil and oils or preparations that contain various types of acids.

Diet and Health

Diet and Health
Author: National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Committee on Diet and Health
Publsiher: National Academies Press
Total Pages: 768
Release: 1989-01-01
ISBN 10: 0309039940
ISBN 13: 9780309039949
Language: EN, FR, DE, ES & NL

Diet and Health Book Review:

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Fatty Acids in Foods and their Health Implications Third Edition

Fatty Acids in Foods and their Health Implications Third Edition
Author: Ching Kuang Chow
Publsiher: CRC Press
Total Pages: 1296
Release: 2007-11-19
ISBN 10: 9781420006902
ISBN 13: 1420006908
Language: EN, FR, DE, ES & NL

Fatty Acids in Foods and their Health Implications Third Edition Book Review:

Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures. Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction. The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.

Dietary Reference Intakes for Energy Carbohydrate Fiber Fat Fatty Acids Cholesterol Protein and Amino Acids

Dietary Reference Intakes for Energy  Carbohydrate  Fiber  Fat  Fatty Acids  Cholesterol  Protein  and Amino Acids
Author: Institute of Medicine,Food and Nutrition Board,Standing Committee on the Scientific Evaluation of Dietary Reference Intakes,Subcommittee on Interpretation and Uses of Dietary Reference Intakes,Subcommittee on Upper Reference Levels of Nutrients,Panel on the Definition of Dietary Fiber,Panel on Macronutrients
Publsiher: National Academies Press
Total Pages: 1358
Release: 2005-11-28
ISBN 10: 030908525X
ISBN 13: 9780309085250
Language: EN, FR, DE, ES & NL

Dietary Reference Intakes for Energy Carbohydrate Fiber Fat Fatty Acids Cholesterol Protein and Amino Acids Book Review:

Responding to the expansion of scientific knowledge about the roles of nutrients in human health, the Institute of Medicine has developed a new approach to establish Recommended Dietary Allowances (RDAs) and other nutrient reference values. The new title for these values Dietary Reference Intakes (DRIs), is the inclusive name being given to this new approach. These are quantitative estimates of nutrient intakes applicable to healthy individuals in the United States and Canada. This new book is part of a series of books presenting dietary reference values for the intakes of nutrients. It establishes recommendations for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. This book presents new approaches and findings which include the following: The establishment of Estimated Energy Requirements at four levels of energy expenditure Recommendations for levels of physical activity to decrease risk of chronic disease The establishment of RDAs for dietary carbohydrate and protein The development of the definitions of Dietary Fiber, Functional Fiber, and Total Fiber The establishment of Adequate Intakes (AI) for Total Fiber The establishment of AIs for linolenic and a-linolenic acids Acceptable Macronutrient Distribution Ranges as a percent of energy intake for fat, carbohydrate, linolenic and a-linolenic acids, and protein Research recommendations for information needed to advance understanding of macronutrient requirements and the adverse effects associated with intake of higher amounts Also detailed are recommendations for both physical activity and energy expenditure to maintain health and decrease the risk of disease.

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
Author: Charis Michel Galanakis
Publsiher: Academic Press
Total Pages: 382
Release: 2016-12-16
ISBN 10: 0128096500
ISBN 13: 9780128096505
Language: EN, FR, DE, ES & NL

Nutraceutical and Functional Food Components Book Review:

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics). Provides a holistic view of the interactions between novel processing techniques and food components Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products Covers food applications, shelf-life, and sensory characteristics

The Role of Functional Food Security in Global Health

The Role of Functional Food Security in Global Health
Author: Ronald Ross Watson,Ram B. Singh,Toru Takahashi
Publsiher: Academic Press
Total Pages: 792
Release: 2018-11-02
ISBN 10: 0128131497
ISBN 13: 9780128131497
Language: EN, FR, DE, ES & NL

The Role of Functional Food Security in Global Health Book Review:

The Role of Functional Food Security in Global Health presents a collective approach to food security through the use of functional foods as a strategy to prevent under nutrition and related diseases. This approach reflects the views of the Food and Agriculture Organization of the United Nations, the World Health Organization, the World Heart Federation and the American Heart Association who advise Mediterranean, Paleolithic, plant food based diets, and European vegetarian diets for the prevention of cardiovascular disease. In addition, the book also emphasizes the inclusion of spices, herbs and millets, as well as animal foods. This book will be a great resource to the food industry as it presents the most efficient ways to use technology to manufacture slowly absorbed, micronutrient rich functional foods by blending foods that are rich in healthy nutrients. Provides greater knowledge on functional food security Highlights the necessary changes to the western diet that are needed to achieve food security Explains the utility and necessity of functional food security in the prevention of noncommunicable diseases Presents policy changes in food production for farmers and the larger food industry Offers suggestions on what can be done to enhance functional food production while simultaneously decreasing production costs

Essential Fatty Acids

Essential Fatty Acids
Author: Sanju Bala Dhull,Sneh Punia,Kawaljit Singh Sandhu
Publsiher: CRC Press
Total Pages: 255
Release: 2020-10-02
ISBN 10: 1000196860
ISBN 13: 9781000196863
Language: EN, FR, DE, ES & NL

Essential Fatty Acids Book Review:

Essential fatty acids are fatty acids that humans must ingest because the body requires them for good health, but it cannot synthesize itself. Therefore, such nutrients need to be supplied from either diet or dietary supplements. Recent studies raised scientific and medical interest in the beneficial effects of these fatty acids on brain and retina function, as well as reducing ill health effects, such as cardio-metabolic diseases. Thus, there is an interest in developing requirements and dietary recommendations. Essential Fatty Acids: Sources, Processing Effects, and Health Benefits provides a systematic introduction and comprehensive information about the essentiality of diets rich in omega fatty acids for successful human growth, development and disease prevention. This book presents detailed knowledge about essential fatty acids, their different food sources, biochemistry, and metabolism. It provides a comprehensive assessment of current knowledge about the effects of various processing and storage conditions on essential fatty acids, their bioavailability and supplementation in foods and diet. Chapters highlight the contribution of essential fatty acids in prevention and improvement of various conditions such as heart problems, arthritis, cancer, brain and bone health, especially in developing fetuses and children. Key Features: Presents comprehensive information on nutritional and health aspects of fats and essential fatty acids Contains a wealth of information on the structure, sources, biochemistry and nutritional properties of essential fatty acids Provides the latest information about the changes in essential fatty acids during various processing and storage conditions Highlights the bioavailability, supplementation and dietary requirements of these fatty acids By bringing together diverse areas of biochemistry, storage, as well as processing behavior and dietary requirements, this book lays the groundwork for striking expansion in our understanding of these important biochemicals and their role in health and disease prevention. Essential Fatty Acids will be of interest to a large and varied audience of researchers in academia, industry, nutrition, dietetics, food science, agriculture, and regulators.

Food Lipids

Food Lipids
Author: Casimir C. Akoh,David B. Min
Publsiher: CRC Press
Total Pages: 1028
Release: 2002-04-17
ISBN 10: 9780203908815
ISBN 13: 0203908813
Language: EN, FR, DE, ES & NL

Food Lipids Book Review:

Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa

Nutraceutical and Specialty Lipids and Their Co Products

Nutraceutical and Specialty Lipids and Their Co Products
Author: Fereidoon Shahidi
Publsiher: CRC Press
Total Pages: 584
Release: 2019-08-30
ISBN 10: 9780367391058
ISBN 13: 0367391058
Language: EN, FR, DE, ES & NL

Nutraceutical and Specialty Lipids and Their Co Products Book Review:

While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research connecting lipids to heart health, mental health, and brain and retina development, the market has responded by providing health-conscious consumers with lipid foods, including spreads, breads, cereals, juices, and dairy products. Nutraceutical and Specialty Lipids and their Co-Products presents a thorough assessment of the current state of the chemistry, nutrition, and health aspects of specialty fats and oils. Fereidoon Shahidi, editor-in-chief of the Journal of Food Lipids and a past chair and co-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the potential application and delivery of lipids in functional foods. Sharing much of their own research, they offer an unparalleled view of the field that covers basic lipid chemistry, as well as the most progressive findings concerning the nutritional value of beneficial lipids. They include research on cereal grain, marine, fruit seed, and tree nut oils, as well as oilseed medicinals, fat replacers, and many other sources of lipids. They also consider stability issues and the latest tools being used for lipids purification. Covering the full range of these essential diet components, this cutting-edge volume serves to meet the needs of scientists and students in research and product development, as well as health and nutrition specialists.

Polar Lipids

Polar Lipids
Author: Moghis U. Ahmad,Xuebing Xu
Publsiher: Elsevier
Total Pages: 568
Release: 2015-08-13
ISBN 10: 1630670456
ISBN 13: 9781630670450
Language: EN, FR, DE, ES & NL

Polar Lipids Book Review:

Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications and utilization of polar lipids, either in the area of food and nutrition, or health and disease. Each chapter covers chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, processing technologies, and future trends of a variety of polar lipids—including glycolipids, ether lipids, phenol lipids, serine phospholipids, omega-3 phospholipids, rice lecithin, palm lecithin, sunflower lecithin, sugar- and protein-based lipids, lysophospholipids,and more. Presents new and relatively unexplored polar lipids for researchers to consider to use in food and health applications Includes details on the chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, and future trends of a variety of polar lipids Presents the latest analytical techniques for use in polar lipids research, including NMR and Supercritical Fluid Chromatography/Mass Spectrometry

Designing Functional Foods

Designing Functional Foods
Author: D. Julian McClements,Eric A Decker
Publsiher: Elsevier
Total Pages: 744
Release: 2009-07-30
ISBN 10: 1845696603
ISBN 13: 9781845696603
Language: EN, FR, DE, ES & NL

Designing Functional Foods Book Review:

The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose

Handbook of Lipids in Human Function

Handbook of Lipids in Human Function
Author: Ronald Ross Watson
Publsiher: Aocs Press/Academic Press
Total Pages: 828
Release: 2015-12-01
ISBN 10: 9781630670368
ISBN 13: 1630670367
Language: EN, FR, DE, ES & NL

Handbook of Lipids in Human Function Book Review:

This book looks at a broad range of current research relating to health issues modified by fatty acids. Thus personalized diets and lifestyle interventions via fatty acid intakes change disease risk and health outcomes. These include the primary emphasis on a wide variety of cardiovascular diseases issues. The second major focus relates to fatty acids in nerves for changes in neurological functions and their diseases like mood disorders, Alzheimer's disease and cognition. The other emphases include cancer, obesity, inflammation, physical function, and lung disease and health. Reviews a broad range of current research relating to health issues modified by fatty acids. Thus personalized diets and lifestyle interventions via fatty acid intakes change disease risk and health outcomes. A primary emphasis on a wide variety of cardiovascular diseases issues. A second major focus relates to fatty acids in nerves for changes in neurological functions and their diseases like mood disorders, Alzheimer's disease and cognition. Additional emphases include cancer, obesity, inflammation, physical function, and lung disease and health.

Fat Detection

Fat Detection
Author: Jean-Pierre Montmayeur,Johannes le Coutre
Publsiher: CRC Press
Total Pages: 643
Release: 2009-09-14
ISBN 10: 9781420067767
ISBN 13: 1420067761
Language: EN, FR, DE, ES & NL

Fat Detection Book Review:

Presents the State-of-the-Art in Fat Taste Transduction A bite of cheese, a few potato chips, a delectable piece of bacon – a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the sensory appeal of foods rich in fat. This well-researched text uses a multidisciplinary approach to shed new light on critical concerns related to dietary fat and obesity. Outlines Compelling Evidence for an Oral Fat Detection System Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. It explains how gustatory, textural, and olfactory information contribute to fat detection using carefully designed behavioral paradigms. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture. This readily accessible work also discusses: The importance of dietary fats for living organisms Factors contributing to fat preference, including palatability Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption Potential therapeutic targets for fat intake control Genetic components of human fat preference Neurological disorders and essential fatty acids Providing a comprehensive review of the literature from the leading scientists in the field, this volume delivers a holistic view of how the palatability and orosensory properties of dietary fat impact food intake and ultimately health. Fat Detection represents a new frontier in the study of food perception, food intake, and related health consequences.

The Effect of Dietary Fats on Some Chemical and Functional Properties of Eggs and on Some Chemical Properties of the Lipids of Liver Blood and Depot Fat of the Hen

The Effect of Dietary Fats on Some Chemical and Functional Properties of Eggs and on Some Chemical Properties of the Lipids of Liver  Blood and Depot Fat of the Hen
Author: Richard Dorris Pankey
Publsiher: Unknown
Total Pages: 264
Release: 1967
ISBN 10:
ISBN 13: CORNELL:31924003085358
Language: EN, FR, DE, ES & NL

The Effect of Dietary Fats on Some Chemical and Functional Properties of Eggs and on Some Chemical Properties of the Lipids of Liver Blood and Depot Fat of the Hen Book Review:

Lipid Biochemistry An Introduction

Lipid Biochemistry  An Introduction
Author: M. I. Gurr
Publsiher: Springer Science & Business Media
Total Pages: 248
Release: 2012-12-06
ISBN 10: 9400959079
ISBN 13: 9789400959071
Language: EN, FR, DE, ES & NL

Lipid Biochemistry An Introduction Book Review:

In the preface to the Second edition, we made a prediction that many exciting developments would take place in the coming years that would change the face of a new edition. This has indeed been the case and the current edition reflects these new advances. Our picture of the structure of the fatty acid synthetase has changed dramatically, bringing a new concept in enzymology - the multicatalytic polypeptide chain. This new knowledge owes much to the exploitation of genetic mutants, the use of which is undoubtedly going to extend into many other areas of lipid biochemistry. An understanding of the control of lipid metabolism has also advanced considerably during the last decade and we have tried to reflect that here, although it will be some years before a truly integrated picture can be obtained. For this reason we have continued to deal with the control of particular aspects of lipid metabolism - fatty acids, triacylglycerols, lipoprotein- in the specific chapters but we can foresee the time when a chapter on the overall integration of lipid metabolism will be appropriate and feasible. As a particular example, the exciting new concepts of the control of cholesterol metabolism in specific tissues via the interaction of low density lipoproteins with cell surface receptors have been described in Chapter 6.

Processing and Nutrition of Fats and Oils

Processing and Nutrition of Fats and Oils
Author: Anonim
Publsiher: John Wiley & Sons
Total Pages: 276
Release: 2013-10-28
ISBN 10: 0813827671
ISBN 13: 9780813827674
Language: EN, FR, DE, ES & NL

Processing and Nutrition of Fats and Oils Book Review:

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.