Fatty Acids in Foods and Their Health Implications, Second Edition, (Food Science and Technology)

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9780824767822: Fatty Acids in Foods and Their Health Implications, Second Edition, (Food Science and Technology)

An examination of certain types of fatty acids and their role in the aetiology of cancer, cardiovascular disease, immune and inflammatory diseases, renal disease, diabetes, neuromuscular disorders, liver disease, mental illness, visual dysfunction, and ageing. It reviews historic advances in biotechnology, including techniques for genetic manipulation of fatty acid composition. This revised and expanded second edition contains 11 new chapters.

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Enthusiastic praise for the First Edition. . . . . .carefully edited and well organized. . .. . . .includ[es] an excellent reference section at the end of each chapter, which provides a good base to further investigate the literature. Additionally, this book is unique in combining into one source the chemistry, composition in foods and biological effects of lipids. . ..a valuable reference to the library of any lipid scientist studying these aspects of fatty acid research.
---INFORM
. . .an ideal reference for graduate students, for researchers and scientists in the universities, government laboratories and food industries. . ...an excellent contribution that contains much information not found usually in one book.
---Journal of Food Lipids
. . .this massive tome will enable readers to keep up with the fast pace of development and research as well as new literature on this wide and very active subject.
---Food Trade Review
Eleven of the forty-five chapters in this 1000 page volume have been newly added to cover areas that were not covered adequately or at all in the first edition..... ...this book provides the reader with cutting-edge information on the important and widely diversified field of fatty acids and their health implications. Such information is imperative for a future informed debate which will have enormous impact not only on our well-being, but also on global economy.
---Food Technology in New Zealand
This 45-chapter book, edited by C. K. Chow and an editorial board of O. R. Fennema, M. Karel, G. W. Sanderson, S. R. Tannebaum, P. Walstra, and J. R. Whitaker, is really two books in one. The first 20 chapters, which could be considered one book, are well-written with experts in each area. The remaining 25 chapters easily could be a second book. They deal with nutrition aspects of fatty acids, including absorption, transport, metabolism, and interaction with carbohydrates and minerals. ...well organized and clearly written.
---Inform, 2001
. . .a good source of informationfor those work on lipid biochemistry and clinical aspects of lipids, and will give them basic knowledge on the lipid composition of food and lipid changes during food processing. On the other hand, lipid chemists and technologists will learn about the importance of food products for human health. . ..recommend[ed].
---Acta Veterinaria Brno, 2001

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