Trans Fatty Acids in Human Nutrition Books

Click Get Book Button To Download or read online Trans Fatty Acids in Human Nutrition books, Available in PDF, ePub, Tuebl and Kindle. This site is like a library, Use search box in the widget to get ebook that you want.

Trans Fatty Acids in Human Nutrition


Trans Fatty Acids in Human Nutrition
  • Author : Frederic Destaillats
  • Publisher : Woodhead Pub Limited
  • Release : 2009-03-01
  • ISBN : 0955251230
  • Language : En, Es, Fr & De
GET BOOK

In this completely rewritten Second Edition of Trans Fatty Acids in Human Nutrition authors who are recognised international authorities in their field have addressed the major areas of trans fatty acids (TFA) research such as consumption, analysis, biochemistry, synthesis and natural TFA biosynthesis, health effects, food formulation, and also regulation and consumer perception. Each chapter contains the latest references and major advances and breakthroughs in a specific area of trans fatty acids research. Furthermore, the book also includes a discussion of a major issue - the health effects of the natural trans isomers, comparing their effects to those observed for TFA produced during hydrogenation. The availability of so much information in a single volume will help to clarify the major effects of TFA in human nutrition that have been discovered over the last two decades. This book guides the next generation of scientists to the important opportunities for making further progress in this challenging field of research. The First Edition of Trans Fatty Acids in Human Nutrition carried out a very similar task for the state of our knowledge in the late 1990s but the rapid expansion and progress in the subject meant that it had to be completely re-written and expanded from the original nine to the present fifteen chapters of the Second Edition.

Trans Fats Replacement Solutions


Trans Fats Replacement Solutions
  • Author : Dharma R. Kodali
  • Publisher : Elsevier
  • Release : 2014-04-22
  • ISBN : 9781630670337
  • Language : En, Es, Fr & De
GET BOOK

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions. Includes details on how trans fats became a part of our food chain, why they remain a health issue, and what replacement solutions exist Offers in-depth analysis of the structure, properties, and functionality of fats and oils Describes trans fats regulations and scenarios in different geographies around the world

Handbook of Lipids in Human Nutrition


Handbook of Lipids in Human Nutrition
  • Author : Gene A. Spiller
  • Publisher : CRC Press
  • Release : 2020-08-12
  • ISBN : 9781000141450
  • Language : En, Es, Fr & De
GET BOOK

The Handbook of Lipids in Human Nutrition is a concise reference for professionals and students interested in the role of lipids in nutrition. Over 100 tables and illustrations provide quick access to the most current data available.

Fatty Acids in Foods and their Health Implications Third Edition


Fatty Acids in Foods and their Health Implications Third Edition
  • Author : Ching Kuang Chow
  • Publisher : CRC Press
  • Release : 2007-11-19
  • ISBN : 1420006908
  • Language : En, Es, Fr & De
GET BOOK

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.

Functional Dietary Lipids


Functional Dietary Lipids
  • Author : Thomas Sanders
  • Publisher : Woodhead Publishing Limited
  • Release : 2015-12-15
  • ISBN : 1782422471
  • Language : En, Es, Fr & De
GET BOOK

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims. Comprehensively examines the functionality and nutritional benefits of dietary fat in food Discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and more Considers manufacturing issues of dietary fat in foods Addresses issues affecting the consumer relationship with fat, such as regulation, marketing, and health claims