| View Larger Image | Fatty Acids in Foods and their Health Implications,Third Edition (Food Science and Technology) | Hardcoverby Ching Kuang Chow (Editor)
| List Price: | $185.95 | | | Available: | Usually ships in 1 to 2 weeks |
| | Binding: | Hardcover | | Publisher: | CRC | | Edition: | 3rd Edition | | Page Count: | 1,296 Pages | | Publication Date: | November 19, 2007 | | Sales Rank: | 613,083th |
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ACCESSORIES |
| Handbook of Functional Lipids (Functional Foods and Nutraceuti)
by Casimir C. Akoh (Editor)
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...
| | | Improving the fat content of foods
by Christine Williams (Editor), Judith Buttriss (Editor)
As health problems such as obesity, diabetes, and heart disease increase world wide, the food industry has come under fire to improve the nutritional quality of its products, especially the fat content. Summarizing key research, this collection examines both the influence of dietary fats on health and practical strategies for improving the fat content of food. Distinguished editors and an international team of contributors, review the evidence on the links between dietary fats and health. They...
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| Healthful Lipids
by Casimir C. Akoh (Author), Oi-Ming Lai (Author)
In the years to come, the type of fat we consume will become more important than the amount of total fat in our diet. Healthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids. This book examines the latest technological advancements and the emerging technologies in processing and analysis, health-related concerns, and strategies used in the production and application of healthful lipids. An...
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EDITORIAL REVIEWS |
Product Description
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. |
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