Fatty Acids in Foods and their Health Implications Third Edition Book

Fatty Acids in Foods and their Health Implications Third Edition


  • Author : Ching Kuang Chow
  • Publisher : CRC Press
  • Release Date : 2007-11-19
  • Genre: Technology & Engineering
  • Pages : 1296
  • ISBN 10 : 0849372615

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Fatty Acids in Foods and their Health Implications Third Edition Excerpt :

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.

Fatty Acids in Foods and their Health Implications Third Edition Book
Score: 5
From 1 Ratings

Fatty Acids in Foods and their Health Implications Third Edition


  • Author : Ching Kuang Chow
  • Publisher : CRC Press
  • Release Date : 2007-11-19
  • Genre: Technology & Engineering
  • Pages : 1296
  • ISBN 10 : 1420006908

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Fatty Acids in Foods and their Health Implications Third Edition Excerpt :

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.

Food Chemistry  Third Edition Book
Score: 4.5
From 9 Ratings

Food Chemistry Third Edition


  • Author : Owen R. Fennema
  • Publisher : CRC Press
  • Release Date : 1996-06-19
  • Genre: Technology & Engineering
  • Pages : 1088
  • ISBN 10 : 0824796918

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Food Chemistry Third Edition Excerpt :

"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."

Alternative Sweeteners  Third Edition  Revised and Expanded Book
Score: 2
From 1 Ratings

Alternative Sweeteners Third Edition Revised and Expanded


  • Author : Lyn O'Brien-Nabors
  • Publisher : CRC Press
  • Release Date : 2001-06-08
  • Genre: Technology & Engineering
  • Pages : 572
  • ISBN 10 : 0824704371

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Alternative Sweeteners Third Edition Revised and Expanded Excerpt :

A survey of the extensive field of sucrose alternatives, detailing scientific information, technical applications, and regulatory ratings for a wide array of sweeteners. It highlights the change in status of saccharin, the increased use of polyols, and the possibilities provided by the availability of a variety of alternative sweeteners and their uses in combination. This third edition contains new chapters on neotame, tagatose, trehalose, erythritol, and aspartame-acesulfame salt.

Eat for Life Book

Eat for Life


  • Author : National Academy of Sciences
  • Publisher : National Academies Press
  • Release Date : 1992-01-01
  • Genre: Medical
  • Pages : 192
  • ISBN 10 : 9780309040495

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Eat for Life Excerpt :

Results from the National Research Council's (NRC) landmark study Diet and health are readily accessible to nonscientists in this friendly, easy-to-read guide. Readers will find the heart of the book in the first chapter: the Food and Nutrition Board's nine-point dietary plan to reduce the risk of diet-related chronic illness. The nine points are presented as sensible guidelines that are easy to follow on a daily basis, without complicated measuring or calculating--and without sacrificing favorite foods. Eat for Life gives practical recommendations on foods to eat and in a "how-to" section provides tips on shopping (how to read food labels), cooking (how to turn a high-fat dish into a low-fat one), and eating out (how to read a menu with nutrition in mind). The volume explains what protein, fiber, cholesterol, and fats are and what foods contain them, and tells readers how to reduce their risk of chronic disease by modifying the types of food they eat. Each chronic disease is clearly defined, with information provided on its prevalence in the United States. Written for everyone concerned about how they can influence their health by what they eat, Eat for Life offers potentially lifesaving information in an understandable and persuasive way. Alternative Selection, Quality Paperback Book Club

Diet and Health Book

Diet and Health


  • Author : National Research Council
  • Publisher : National Academies Press
  • Release Date : 1989-01-01
  • Genre: Medical
  • Pages : 768
  • ISBN 10 : 9780309039949

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Diet and Health Excerpt :

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.

Genetic Modification and Food Quality Book

Genetic Modification and Food Quality


  • Author : Robert Blair
  • Publisher : John Wiley & Sons
  • Release Date : 2015-06-26
  • Genre: Technology & Engineering
  • Pages : 288
  • ISBN 10 : 9781118823613

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Genetic Modification and Food Quality Excerpt :

The development of recombinant DNA methods has changed the face of the food industry over the last 50 years. Crops which have been genetically modified are being cultivated in more and more countries and this process is likely to accelerate as desirable traits are identified and transferred to appropriate organisms, and they are cleared by the regulatory authorities. However, the technique has its critics who claim that modification of the genome of the plant (or animal) in this way may pose unknown and unacceptable risks to the human consumer. Genetic Modification and Food Quality: A Down to Earth Analysis is the first comprehensive text on how GM production methods influence the quality of foods and feeds, based on a complete and unbiased assessment of the scientific findings. It presents a balanced analysis of the benefits and drawbacks of gene-modified food sources in the human diet. Chapters approach the topic with regard to different food types such as cereal grains, oilseed crops, vegetables, fish and animal products. Assessing the nutritive value as well as the health and safety of GMO foods, this book is a reference for anyone working in the food production industry and will also be of an interest to NGOs, trade associations and consumers who are looking for an objective, balanced study of this contentious issue.

Lactic Acid Bacteria Book
Score: 4
From 6 Ratings

Lactic Acid Bacteria


  • Author : Seppo Salminen
  • Publisher : CRC Press
  • Release Date : 2004-07-23
  • Genre: Technology & Engineering
  • Pages : 656
  • ISBN 10 : 9780824752033

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Lactic Acid Bacteria Excerpt :

While lactic acid producing fermentation has been utilized to improve the storability, palatability, and nutritive value of perishable foods for a very long time, only recently have we begun to understand just why it works. The first edition of this international bestseller both predicted and encouraged vigorous study of various strains of lactic a

Handbook of Food Enzymology Book

Handbook of Food Enzymology


  • Author : John R. Whitaker
  • Publisher : CRC Press
  • Release Date : 2002-12-05
  • Genre: Technology & Engineering
  • Pages : 1128
  • ISBN 10 : 9780203910450

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Handbook of Food Enzymology Excerpt :

Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products. The book cov

Food Analysis by HPLC  Second Edition Book
Score: 5
From 1 Ratings

Food Analysis by HPLC Second Edition


  • Author : Leo M.L. Nollet
  • Publisher : CRC Press
  • Release Date : 2000-04-05
  • Genre: Technology & Engineering
  • Pages : 1068
  • ISBN 10 : 082478460X

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Food Analysis by HPLC Second Edition Excerpt :

Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food.

Food Lipids Book
Score: 4.5
From 3 Ratings

Food Lipids


  • Author : David B. Min
  • Publisher : CRC Press
  • Release Date : 2008-03-17
  • Genre: Technology & Engineering
  • Pages : 928
  • ISBN 10 : 9781420046649

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Food Lipids Excerpt :

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.

Novel Food Processing Technologies Book
Score: 1
From 1 Ratings

Novel Food Processing Technologies


  • Author : Gustavo V. Barbosa-Canovas
  • Publisher : CRC Press
  • Release Date : 2004-11-30
  • Genre: Technology & Engineering
  • Pages : 720
  • ISBN 10 : 9780203997277

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Novel Food Processing Technologies Excerpt :

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Applied Dairy Microbiology  Second Edition Book
Score: 5
From 3 Ratings

Applied Dairy Microbiology Second Edition


  • Author : Elmer H. Marth
  • Publisher : CRC Press
  • Release Date : 2001-05-22
  • Genre: Technology & Engineering
  • Pages : 736
  • ISBN 10 : 082470536X

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Applied Dairy Microbiology Second Edition Excerpt :

This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 2350 bibliographic citations, tables, drawings and photographs—550 more than the previous edition—Applied Dairy Microbiology, Second Edition is an invaluable reference for all food and dairy microbiologists, scientists, and technologists; toxicologists; food processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and regulatory personnel; and veterinarians; and an important text for upper-level undergraduate, graduate, and continuing-education students in these disciplines. ·

Handbook of Food Analysis  Physical characterization and nutrient analysis Book
Score: 3.5
From 5 Ratings

Handbook of Food Analysis Physical characterization and nutrient analysis


  • Author : Leo M. L. Nollet
  • Publisher : CRC Press
  • Release Date : 2004
  • Genre: Technology & Engineering
  • Pages : 2226
  • ISBN 10 : 0824750365

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Handbook of Food Analysis Physical characterization and nutrient analysis Excerpt :

This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutrients, and provides authoritative rundowns of analytical techniques for the sensory evaluation of food, amino acids and fatty acids, neutral lipids and phospholipids, and more. The leading reference work on the analysis of food, this edition covers new topics and techniques and reflects the very latest data and methodological advances in all chapters.

Transport Properties of Foods Book

Transport Properties of Foods


  • Author : George D. Saravacos
  • Publisher : CRC Press
  • Release Date : 2001-06-04
  • Genre: Science
  • Pages : 432
  • ISBN 10 : 9781482271010

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Transport Properties of Foods Excerpt :

This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each a