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Produktbild: Handbook of Lipids in Human Nutrition

Handbook of Lipids in Human Nutrition

Fr. 333.00

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

05.12.1995

Herausgeber

Spiller Gene A.

Verlag

Taylor & Francis

Seitenzahl

256

Maße (L/B/H)

26/18.3/1.8 cm

Gewicht

620 g

Sprache

Englisch

ISBN

978-0-8493-4248-6

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

05.12.1995

Herausgeber

Spiller Gene A.

Verlag

Taylor & Francis

Seitenzahl

256

Maße (L/B/H)

26/18.3/1.8 cm

Gewicht

620 g

Sprache

Englisch

ISBN

978-0-8493-4248-6

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  • Produktbild: Handbook of Lipids in Human Nutrition
  • Section 1. Chemistry, Nomenclature, and Analyses -- Chapter I.I Lipids in Foods: Chemistry and Nomenclature /Irena B. King -- Chapter 1.2 Analytical Methodologies for Lipids in Food /Irena B. King -- Chapter 1.3 Analytical Procedures for Measurement of the Lipids and Lipoproteins in Cardiovascular Risk Assessment /G. Russell Warnick and Elizabeth Teng Leary -- Section 2. Effect of Food Lipids on Health -- Chapter 2.1 Effects of Dietary Fatty Acids and Cholesterol on Cardiovascular Disease Risk Factors in Man /Ruth McPherson and Gene A. Spiller -- Chapter 2.2 Omega-3 Fatty Acids. Part I: Metabolic Effects of Omega-3 Fatty Acids and Essentiality /Artemis P. Simopoulos -- Chapter 2.3 Omega-3 Fatty Acids. Part II: Epidemiological Aspects of Omega-3 Fatty Acids in Disease States /Artemis P. Simopoulos -- Chapter 2.4 Trans Fatty Acids /Artemis P. Simopoulos -- Chapter 2.5 Plant Sterols: Their Biological Effects in Humans /John W. Farquhar -- Chapter 2.6 Saponins in the Treatment of Hypercholesterolemia /David Oakenfull -- Chapter 2.7 Food Lipids and Thermogenesis in Relation to Obesity /Fabio Armellini, Mauro Zamboni, Tiziana Todesco, and Ottavio Bosello -- Chapter 2.8 Dietary Lipids and Colon Cancer /Bandaru S. Reddy -- Section 3. Effects of Selected Whole Foods and Interaction of Antioxidants and Fiber on the Health Effects of Dietary Fatty Acids and Cholesterol Introduction /Gene Spiller -- Chapter 3.1 Almonds, Walnuts, and Serum Lipids /Joan Sabate and Debra Geary Hook -- Chapter 3.2 Nut Consumption and Coronary Heart Disease Risk /Joan Sabate, Heather E.T. Bell, and Gary E. Fraser -- Chapter 3.3 Olive Oil and Health /Apostolos (Paul) Kiritsakis, Antony Kafatos, and Maria Hassapidou -- Chapter 3.4 Modified LDL in the Pathogenesis of Atherosclerosis: Role of Nutrition /L. Cominacini, U. Garbin, A. Fratta Pasini, A. Davoli, M. Campagnola, A. De Santis, A. M. Pastorino, and V. Lo Cascio -- Chapter 3.5 Short Chain Fatty Acid Production and Possible Metabolic Consequences in Humans /Tiziana Todesco, Mauro Zamboni, Fabio Armellini, Luisa Bissoli, Emanuela Turcato, and Ottavio Rosello -- Chapter 3.6 Effect of Dietary Fiber on Plasma Lipoproteins /David J. A. Jenkins, Peter J. Spadafora, Alexandra L. Jenkins, and Cynthia G. Rainey-Macdonald -- Appendix I Polyunsaturated, Monounsaturated, and Saturated Fats in Some Common Foods /Thomas J. Hudson -- Appendix II Physical Properties of Fatty Acids /Gene A. Spiller -- Appendix III Cholesterol in Some Common Animal Foods /Gene A. Spiller -- Appendix IV Plant Sterols in Foods /Gene A. Spiller -- Appendix V Definitions and Composition of Various Olive Oils /Gene A. Spiller -- Appendix VI A Note on Proposed Technologies for Extracting Cholesterol from Food /David Oakenfull -- Index.