Bioaccessibility and Digestibility of Lipids from Food, Grundy Myriam M. -L, Wilde Peter J.
Автор: Grundy Myriam M., Wilde Peter J. Название: Bioaccessibility and Digestibility of Lipids from Food ISBN: 303056908X ISBN-13(EAN): 9783030569082 Издательство: Springer Цена: 23757.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Chapters from experts in food digestion examine food structure at both the macro- and micro- levels, covering lipids from plant and animal food products.
Innovative Thermal and Non-Thermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products.
The first section of the book provides an introduction to the relationship between gastronomic science, nutrition, and food science in the development of healthy products and introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds.
The second section of the book - processing, bioavailability and bioaccessibility of macronutrients - describes how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein and amino acids, and carbohydrates.
The third section - processing, bioavailability and bioaccessibility of micronutrients - describes how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins.
The fourth and final section - processing, bioavailability and bioaccessibility of bioactive compounds - describes how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.
This indispensable resource is designed for both academics and food industry professional focused on new functional food product development.
Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products
Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds
Explains how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides
Автор: Lorenzo Jose M., Munekat Paulo Eduardo Sichetti, Moure Mirian Pateiro Название: Food Lipids: Sources, Health Implications, and Future Trends ISBN: 0128233710 ISBN-13(EAN): 9780128233719 Издательство: Elsevier Science Рейтинг: Цена: 26107.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products. The book covers the most relevant topics of food lipids as main sources (animal, marine and vegetable) and their composition, the implication of different lipids in human health, the main degradative processes and analytical methods for quality. Written for nutrition researchers, food scientists, food chemists and chemical engineers, R&D managers, new product developers, and other professionals working in the food industry and academia, including students, this book is sure to be a welcomed reference.
Lipids are vital for human nutrition as they provide energy to the biological processes of the body and contain substances with high importance as essential fatty acids or fat-soluble vitamins. Furthermore, lipids are responsible for many desirable characteristics of foods. However, in recent years consumers are increasingly aware of the diet-health relationship, especially the implication that some lipids exert in the development of different diseases.
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 Zdzislaw E. Sikorski and Anna Kolakowska, 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.
Автор: Srinivasan Damodaran Название: Food Proteins and Lipids ISBN: 0306455862 ISBN-13(EAN): 9780306455865 Издательство: Springer Рейтинг: Цена: 30606.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of the John E. Kinsella Memorial Symposium held in Chicago, Illinois, August 22-23
Название: Edible Oil Structuring: Concepts, Methods and Applications ISBN: 1782628290 ISBN-13(EAN): 9781782628293 Издательство: Royal Society of Chemistry Рейтинг: Цена: 31469.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest to students, academics and scientists involved in the research of this field.
Автор: Srinivasan Damodaran Название: Food Proteins and Lipids ISBN: 1489917942 ISBN-13(EAN): 9781489917942 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of the John E. Kinsella Memorial Symposium held in Chicago, Illinois, August 22-23
ООО "Логосфера " Тел:+7(495) 980-12-10 www.logobook.ru
