Food Lipids and Health

Food Lipids and Health

by Richard E. McDonald, David B. Min
     
 
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,

Overview

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.

Editorial Reviews

Inform
...a good source of information.
Booknews
Presents the 18 contributions to a June 1995 symposium held in Anaheim, California, in which specialists from the food industry, academia, and government agencies discuss the previous year's developments in lipid chemistry and nutrition. They consider the major health issues, including dietary recommendations, atherosclerosis, cancer, immune response, and bone health; the health effects of saturated fat, transfatty acids, fat substitutes, cholesterol oxidation products, and frying oils; and other topics such as lipid contributions to flavor and functionality, enzyme modification of lipids, natural anti- oxidants, and the evaluation of lipid quality and stability. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Product Details

ISBN-13:
9780824797126
Publisher:
Taylor & Francis
Publication date:
01/28/1996
Series:
Ift Basic Symposium Series
Pages:
480
Product dimensions:
6.69(w) x 9.45(h) x (d)

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