978-0-8493-7261-2
Fatty Acids in Foods and their Health Implications,Third Edition
Edited by Ching Kuang Chow
Editorial: CRC Press Fecha de publicación: 19/11/2007 Páginas: 1296Formato: Hardback 254 x 178 mm
Completely updated, revised, and expanded, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the most current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters and several rewrites covering fatty acids in foods and food preparation and the health related effects of specific fatty acids on metabolism, visual dysfunction, aging, inflammation, energy homeostasis, cognition, and brain development. The most complete resource available on fatty acids and their biological effects, this book provides state-of-the-science information from all corners of nutritional and biochemical research.
• Food Science and Technology
Nutraceuticals & Functional Foods
Nutrition
Lipids
Reference
Professional