Fatty Acids in Foods and Their Health Implications, Second Edition,

Front Cover
Ching Kuang Chow
CRC Press, Nov 12, 1999 - Technology & Engineering - 1064 pages
2 Reviews
An examination of certain types of fatty acids and their role in the aetiology of cancer, cardiovascular disease, immune and inflammatory diseases, renal disease, diabetes, neuromuscular disorders, liver disease, mental illness, visual dysfunction, and ageing. It reviews historic advances in biotechnology, including techniques for genetic manipulation of fatty acid composition. This revised and expanded second edition contains 11 new chapters.
 

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Contents

Fatty Acid Classification and Nomenclature
1
Chemical and Physical Properties of Fatty Acids
17
Application of GasLiquid Chromatography to Lipid Separation and Analysis Qualitative and Quantitative Analysis
47
Isotopic Methods for Assessing Lipid Metabolism
67
Fatty Acids in Meats and Meat Products
83
Fatty Acids in Milk and Dairy Products
109
Fatty Acids in Poultry and Egg Products
125
Fatty Acids in Fish and Shellfish
153
Reappraisal of the Essential Fatty Acids
557
Fatty Acids and Membrane Function
569
Dietary Fatty Acids and Eicosanoids
585
Fatty Acid Regulation of Gene Expression and Fat Cell Differentiation
597
Fatty Acids Lipids and Cellular Signaling
607
Biological Effects of Palm Oil in Humans
619
Biological Effects of Geometrical and Positional Isomers of Monounsaturated Fatty Acids in Humans
637
Safety and Health Effects of Isomeric Fatty Acids
667

Fatty Acids in Vegetables and Vegetable Products
175
Fatty Acids in Oilseeds Vegetable Oils
209
Fatty Acids in Fruits and Fruit Products
239
Fatty Acids in Food Cereal Grains and Grain Products
271
Fatty Acid Content of Convenience Foods
285
Fatty Acid Isomers in Foods
307
Genetic Alteration of Food Fats and Oils
357
FatBased Fat Substitutes
375
Commercial Applications of Fatty Acid Derivatives in Foods
387
Effects of Processing and Storage on Fatty Acids in Edible Oils
411
Factors Affecting Stability and Nutritive Value of Fatty Acids Culinary Practices
427
Antioxidants in Dietary Lipids
439
Absorption and Transport of Dietary Lipid
451
Effects of Dietary Fatty Acids on Lipid Metabolism
481
Interaction of Dietary Fatty Acids Carbohydrates and Lipids on Carbohydrate Metabolism
517
Dietary Fatty Acids and Minerals
541
Biological Effects of Oxidized Fatty Acids
687
Satiating Effects of Fat
711
Fatty Acids and Growth and Development
729
Fatty Acids and Aging
763
Dietary Fat Immunity and Inflammatory Disease
777
Fatty Acids and Liver Disease
809
Fatty Acids and Visual Dysfunction
817
Fatty Acids and Cardiovascular Diseases
843
Dietary Fatty Acids and Cancer
865
Fatty Acids and Renal Disease
883
Dietary Fatty Acids and Fatty Acid Metabolism in Diabetes
915
Fatty Acids and Neuromuscular Disorders
963
Fatty Acids and Psychiatric Disorders
995
Index
1013
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