The Metabolism of Fats and Related Compounds
Author: W. Ruhland
Publisher:
Published: 1957
Total Pages:
ISBN-13:
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Author: W. Ruhland
Publisher:
Published: 1957
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: Jose Manuel Miranda Lopez
Publisher: Royal Society of Chemistry
Published: 2021-12-17
Total Pages: 383
ISBN-13: 1788018850
DOWNLOAD EBOOKThrough this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects.
Author: National Research Council
Publisher: National Academies Press
Published: 1989-01-01
Total Pages: 765
ISBN-13: 0309039940
DOWNLOAD EBOOKDiet 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.
Author:
Publisher: Springer-Verlag
Published: 2013-03-08
Total Pages: 524
ISBN-13: 3642947042
DOWNLOAD EBOOKAuthor: Jean-Pierre Montmayeur
Publisher: CRC Press
Published: 2009-09-14
Total Pages: 646
ISBN-13: 1420067761
DOWNLOAD EBOOKPresents the State-of-the-Art in Fat Taste TransductionA 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 se
Author: Salih Wakil
Publisher: Elsevier
Published: 2012-12-02
Total Pages: 628
ISBN-13: 0323144276
DOWNLOAD EBOOKLipid Metabolism focuses on the regulation and metabolism of lipids. This book is composed of 10 chapters that specifically deal with fatty acids, prostaglandins, glycerides, glycerophosphates, cholesterol, isoprenoids, and aromatic compounds. This text starts with an overview of fatty acid metabolism and its controlling factors. This topic is followed by discussions on the physiochemical aspects of oxidative metabolism of fatty acids, with a special emphasis on the role of carnitine in this process. A chapter highlights the several important aspects of higher plant lipid metabolism. Other chapters are devoted to the structures, biosynthesis, and metabolism of prostaglandins, bacterial lipids, phospholipids, glycerides, and steroids. The final chapters describe the biogenesis of aromatic substances through the polyketide path, including polyisoprenoid quinines and related compounds.
Author:
Publisher:
Published: 2002
Total Pages: 0
ISBN-13: 9780815332183
DOWNLOAD EBOOKAuthor: International Society for the Study of Fatty Acids and Lipids. Congress
Publisher: Karger Medical and Scientific Publishers
Published: 2001-01-01
Total Pages: 271
ISBN-13: 3805571828
DOWNLOAD EBOOKThe publication at hand gives an outline of recent advances in both of these topics, including a general discussion on fatty acid nutrition amd metabolism. Moreover, issues such as vascular functions, inflammation, bone metabolism, cancer, obesity and lipoprotein metabolism are dealt with in this context. Finally, the book also contains new findings on bioactive lipids such as anandamide and related compounds, as well as on conjugated linoleic acid. Scientists interested in nutrition, cardiovascular disease, behavior and psychiatry as well as fatty acid metabolism and lipids in general will find this publication a most welcome source of information.
Author: Charis M. Galanakis
Publisher: Academic Press
Published: 2019-10-05
Total Pages: 374
ISBN-13: 0128173726
DOWNLOAD EBOOKLipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication, stability and oxidation during processing and storage, hence the development of food and non-food applications of lipids and edible oils has attracted great interest. The book explores lipid oxidation in foods, the application of lipids as nano-carriers of food bioactive compounds, and their bioavailability, metabolism and nutritional genomics. Regarding edible oils, the book thoroughly explores their triacylglycerols content, biodiesel and energy production from vegetable oils, refining and lifecycle assessment. Written by a team of interdisciplinary experts that research lipids and edible oils, the book is intended for food scientists, technologists, engineers and chemists working in the whole food science field. Thoroughly explores the technological properties of lipids and edible oils Includes food processing by-products and microalgae as a source of lipids and edible oils Reviews novelties in edible oil products and processing, including refining techniques, biorefinery and value creation processing waste
Author: Zdzislaw Z. E. Sikorski
Publisher: CRC Press
Published: 2010-12-12
Total Pages: 406
ISBN-13: 9781420031997
DOWNLOAD EBOOKChemical 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.