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
大学図書館所蔵 全8件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
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.
「Nielsen BookData」 より