Handbook Of Lipids In Human Nutrition / Edition 1

Handbook Of Lipids In Human Nutrition / Edition 1

by Gene A. Spiller
     
 

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.See more details below

Overview

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.

Product Details

ISBN-13:
9780849342486
Publisher:
Taylor & Francis
Publication date:
02/01/1996
Edition description:
New Edition
Pages:
256
Product dimensions:
7.00(w) x 10.00(h) x 0.63(d)

Table of Contents

Chemistry, Nomenclature, and Analyses
Lipids in Foods: Chemistry and Nomenclature, I.B. King
Analytical Methodologies for Lipids in Foods, I.B. King
Analytical Procedures for Measurement of the Lipids and Lipoproteins in Cardiovascular Risk Assessment, G.R.Warnick and E.T. Leary
Effect of Food Lipids on Health
Effects of Dietary Fatty Acids and Cholesterol on Cardiovascular Disease Risk Factors in Man, R. McPherson and G.A. Spiller
Omega-3 Fatty Acids. Part I: Metabolic Effects of Omega-3 Fatty Acids and Essentiality, A.P. Simopoulos
Omega-3 Fatty Acids. Part II: Epidemiological Aspects of Omega-3 Fatty Acids in Disease States, A.P. Simopoulos
Trans Fatty Acids, A.P. Simopoulos
Plant Sterols: Their Biological Effects in Humans, J.W. Farquhar
Saponins in the Treatment of Hypercholesterolemia, D. Oakenfull
Food Lipids and Thermogenesis in Relation to Obesity, F. Armellini, M. Zamboni, T. Todesco, and O. Bosello
Dietary Lipids and Colon Cancer, B.S. Reddy
Effects of Selected Whole Foods and Interaction of Antioxidants and Fiber on the Health Effects of Fatty Acids and Cholesterol
Introduction, G.A. Spiller
Almonds, Walnuts, and Serum Lipids, J. Sabaté and D.G. Hook
Nut Consumption and Coronary Heart Disease Risk, J. Sabaté , H.E.T. Bell , and G.E. Fraser
Olive Oil and Health, A. Kiritsakis, A. Kafatos, and M. Hassapidou
Modified LDL in the Pathogenesis of Atherosclerosis: Role of Nutrition, L. Cominacini, U. Garbin, A.F. Pasini, A. Davoli, M. Campagnola, A. De Santis, A.M. Pastorino, and V. Lo Cascio
Short Chain Fatty Acid Production and Possible Metabolic Consequences in Humans, T. Todesco, M. Zamboni, F. Armellini, L. Bissoli, E. Turcato, and O. Bosello
Effect of Dietary Fiber on Plasma Lipoproteins, D.J.A. Jenkins, P.J. Spadafora, A.L. Jenkins, and C.G. Rainey-Macdonald
Appendix I: Polyunsaturated, Monounsaturated, and Saturated Fats in Some Common Foods, T.J. Hudson
Appendix II: Physical Properties of Fatty Acids, G.A. Spiller
Appendix III: Cholesterol in Some Common Animal Foods, G.A. Spiller
Appendix IV: Plant Sterols in Foods, G.A. Spiller
Appendix V: Definitions and Composition of Various Olive Oils, G.A. Spiller
Appendix VI: A Note on Proposed Technologies for Extracting Cholesterol from Food, D. Oakenfull
Index

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