Fats and Associated Compounds
Fats and Associated Compounds

Author: Jose Manuel Miranda Lopez

Publisher: Royal Society of Chemistry

Published: 2021-12-17

Total Pages: 383

ISBN-13: 1788018850

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Through 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.

Diet and Health
Diet and Health

Author: National Research Council

Publisher: National Academies Press

Published: 1989-01-01

Total Pages: 765

ISBN-13: 0309039940

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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.

Fat Detection
Fat Detection

Author: Jean-Pierre Montmayeur

Publisher: CRC Press

Published: 2009-09-14

Total Pages: 646

ISBN-13: 1420067761

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Presents 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

Lipid Metabolism
Lipid Metabolism

Author: Salih Wakil

Publisher: Elsevier

Published: 2012-12-02

Total Pages: 628

ISBN-13: 0323144276

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Lipid 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.

Fatty Acids and Lipids
Fatty Acids and Lipids

Author: 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

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The 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.

Lipids and Edible Oils
Lipids and Edible Oils

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2019-10-05

Total Pages: 374

ISBN-13: 0128173726

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Lipids 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

Chemical and Functional Properties of Food Lipids
Chemical and Functional Properties of Food Lipids

Author: Zdzislaw Z. E. Sikorski

Publisher: CRC Press

Published: 2010-12-12

Total Pages: 406

ISBN-13: 9781420031997

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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.