Food lipids and health
著者
書誌事項
Food lipids and health
（IFT basic symposium series / edited by Institute of Food Technologists, 11）
Marcel Dekker, c1996
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注記
Based on the 19th annual symposium held June 1 and 2, 1995
Includes bibliographical references and index
内容説明・目次
内容説明
Examines recent advances in lipid chemistry and nutrition, and how these advances affect the food industry. The work addresses major lipid health issues, including dietary recommendations, atherosclerosis, cancer, immune response, and bone health. It disscusses controversial topics such as the health effects of saturated fat, trans fatty acids, fat substitutes, cholesterol oxidation products, and frying oils.
目次
- Dietary recommendations for lipids and measures designed to facilitate implementation
- food lipids and atherosclerosis
- dietary lipids and cancer: lessons from the past, directions for the future
- dietary lipids and the immune response
- food lipids and bone health
- enzymatic modification of lipids
- formation of lipid oxidation products during deep fat frying: effects on oil quality and their determination
- trans fatty acids: labelling, nutrition and analysis
- analysis and health effects of cholesterol oxides
- chemistry of lipid oxidation
- significance of lipid oxidation to food processors
- contributions of lipids to desirable and undesirable flavours in foods
- natural antioxidants: from radical mechanisms to food stabilization
- evaluation of lipid quality and stability
- applications of plant biotechnology to edible oils
- current developments in fat replacers
- the role of lipids in medical and designer foods
- determinants of dietary fat intake in humans.
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